Are you a sweet tooth, craving cake, chocolate and cookies? Or maybe more of a savory snacker who goes in for chips, pretzels and the like. Which ever your snacking preference, these compost cookies from Christine Tosi’s Momofuku Milk Bar cookbook will hit the spot. Basically you can throw in anything you like or have in the cupboard, although the recipe makes some pretty awesome suggestions that you’ll probably want to try first!
- 225 grams butter, at room temperature
- 200 grams granulated sugar
- 150 grams light brown sugar
- 50 grams glucose (I left this out as I didn’t have it and they were still great!)
- 1 egg
- 2 grams vanilla extract
- 225 grams flour
- 2 grams baking powder
- 1 1/2 grams baking soda
- 4 grams salt
- 150 grams mini chocolate chips (I used chopped chocolate)
- 100 grams mini butterscotch chips (I used chopped mars bar)
- 1/4 recipe Graham Crust -see recipe below
- 40 grams old-fashioned rolled oats
- 5 grams ground coffee (I forgot this- didn’t matter)
- 50 grams potato chips
- 50 grams mini pretzels
- handful sultanas
- handful chopped hazelnuts
1. Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
2. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
3. Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
4. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, sultanas and nuts and coffee, and mix just until incorporated, about 30 seconds.
5. Add the potato chips and pretzels, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips.
6. Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly. (I put mine in the freezer for about an hour and they held shape well)
7. Heat the oven to 180.
8. Arrange the chilled dough a minimum of 4 inches apart on parchment- Bake for 18 minutes.
9. The cookies will puff, crackle and spread. After 15 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
10. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
- 190 grams graham cracker crumbs (I used digestives)
- 20 grams milk powder
- 25 grams sugar
- 3 grams salt
- 55 grams butter, melted, or as needed
- 55 grams heavy cream
1. Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.
3. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.