Momofuku's Compost Cookies

Saturday, January 07, 2017

So what is a compost cookie? Basically a cookie which holds bits and pieces of all things sweet and savoury. Kinda like a kitchen sink cookie. Where you peer into your cupboard, find few leftover pretzels, the last few crushed potato chips in a bag, some butterscotch chips maybe, and decide ... hmmmm ... maybe this should just go into one giant dump-it-all-cookie?

The fact that the famed Momofuku Milk Bar in New York sells these cookies, and that cookie kits or mixes were available at Williams Sonoma at one point just goes to show how successful they were. Why the only reason I have knew about this cookie and other Momofuku delights was because I was gifted the compost cookie mix ;)

I made it and I thought ... wow! who says a cookie is constrained by the ingredients they tell you to put in? You can make a cookie with whatever-the-heck-it-is you want! This was when I was just learning how to cook. But now I look at cooking recipes like 'suggestions', and baking recipes like templates. However, that's not to say that I can muck them up and still produce something nice. I can follow instructions too ;)

So while this recipe is a kissing cousin to Tosi's, and the ingredients weren't exactly in my cupboard (potato chips, pretzels, butterscotch chips?!? I bought all these for the recipe LOL) you may look at this recipe as a template and maybe introduce your favourite snacks and nuts in here. Cheetos ... uh ... not! But tortilla chips, cashews, almonds, Ritz, cheez-its will probably do. Unleash your creative cookie juices, open your cupboards and just bake already, will ya?

This recipe makes 12 cookies.

225 g (1 cup / 2 sticks) butter, at room temperature
150 g (3/4 cup) granulated sugar
100 g (1/2 cup) light brown sugar, packed
2 tbsp glucose
1 egg, at room temperature
1 tsp vanilla extract
225 g (1-1/3 cup) all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
150 g (3/4 cup) mini chocolate chips
100 g (1/2 cup) butterscotch chips
50 g (1/2 cup) graham cracker crumbs
40 g (1/3 cup) rolled oats
2-1/2 tsp instant coffee
50 g (2 cups) potato chips
50 g (1 cup) pretzels

1. Line 2 baking sheets with parchment paper.
2. In a stand mixer, beat butter, sugars and glucose for about 3 minutes, scraping the sides of the bowl as necessary.
3. Add the egg and vanilla extract, keep beating for about 8 minutes until light and fluffy.
4. In the meantime, whisk the flour, baking powder, baking soda, and salt in a small bowl.
5. Reduce the speed and fold in the flour until just combined. Still scraping the sides down? You need to!
6. On the lowest possible setting, fold in the mini chocolate chips, butterscotch chips, graham cracker crumbs, rolled oats and instant coffee.
7. With a spatula, fold in the potato chips and pretzels gently so as not to break too much of them.
8. Using your largest cookie scooper or an ice cream scooper, portion out the dough onto a parchment lined baking sheet.
9. Wrap in plastic and refrigerate for an hour.

10. Preheat the oven to 175C or 350F.
11. Space out the cookies 3 to 4 inches apart and bake for 15-18 minutes until golden brown.
If you like crispier cookies, leave them in the oven with the heat turned off for 2 to 3 minutes more.

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