Another Momofuku Milk Bar Hit; Compost Cookies

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!

Compost Cookies (Adapted from Momofuku Milk Bar cookbook). 

  • 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

Directions

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.

Spot the chip!

Graham Crust Recipe

Ingredients

  • 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

Directions

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.

This would make an awesome cheesecake crust too!

Momofuku Cereal Milk Ice Cream

This is without a doubt my favourite ice cream recipe I have made in the ice cream maker to date.  It is incredibly smooth and creamy, which is not always what you expect from a cheap churning home ice cream maker, but with this recipe the ice cream turns out more like a commercial ice cream texture, but better.  It’s possibly one of the best ice creams I have had anywhere.

Being a massive fan of cereal the flavour was also particularly attractive to me.  It tasted exactly like the milk left at the end of a bowl of breakfast cereal, sweet and malty.  The caramelized cornflakes were the perfect crispy, slightly salty contrast to the smooth ice cream- not to mention tasty ( I made have had to make a few extra batches as I kept eating them all!).

I also made a chocolate cereal milk version of this ice cream, with more or less the same ingredients, but using chocolate cereal flakes instead of cornflakes, also very tasty!

CEREAL MILK ICE CREAM RECIPE (From Momofuku Milk Bar Cookbook)

Caramelized Cornflakes

  • 280g cornflakes
  • 55g  nonfat dry milk powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 185g unsalted butter, melted

Cereal Milk (approximately 1 cup):

  • 4 cups whole milk
  • 400g caramelized cornflakes

Cereal Milk Ice Cream (makes approximately 3,5 cups):

  • 1 cup whipping cream cream
  • 1 cup cereal milk (see ingredients above)
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large egg yolks
  • 110g caramelized cornflakes, to serve

Caramelized cornflakes,

1.  Preheat  oven to 140 C.

2.  Put  cornflakes in a large mixing bowl and crush them with your hands a few times.

3.  Combine milk powder, sugar and salt in another bowl, give it a stir and set aside.

4.  Add the melted butter to the cornflakes and then the sugar mixture and toss to combine.

5.  Spread over two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, (approx35 minutes). Remove and let cool to room temperature

Cereal milk

1.  Combine 400g of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour (I left it overnight in the fridge, hoping for more flavour, which worked well)

2. Strain the milk with the help of a fine-mesh sieve (o press on the cornflakes  to extract as much liquid as possible).

3.Strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.

Cereal milk ice cream

Cereal Milk Ice cream (pictured with strawberry cheesecake ice cream)

1.  Pour the heavy cream in a medium bowl and place it in the fridge until needed.

2. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.

3.In the meantime,  whisk together egg yolks.

4.  Slowly pour the warm milk mixture into the yolks while whisking constantly.

5. Place over medium heat and stir until the mixture coats the back of a wooden spoon, (don’t heat too high, as eggs with scramble!)

6.  Pour the custard through a strainer into the chilled heavy cream and stir to combine.

7.  Chill the mixture, then freeze it in your ice cream machine according to the manufacturer’s instructions.

Serve sprinkled with remaining cornflakes.


I think the Momofuku birthday cake will have to be next on my list!