Milk Bar Mondays – Compost Cookies
Sweet and salty. And like crack. These cookies.
It’s obvious that they are so good that I can’t even complete a sentence. Oh, there, I did it. Maybe I’m OK now.
Not only does this cookie dough have ‘everything but the kitchen sink’, I think some crack magically sneaked its way in there because there was no stopping once starting. I thought this pie was crack, but I had no idea what trouble I was getting into when I opened the Milk Bar cookbook to the page with compost cookies at the top. Trouble in such a good way that I can barely explain it.
There is just something about the sweet and salty combination of chocolate and butterscotch mixed with pretzels and potato chips, oh and some coffee laced through. You’re gonna l-o-v-e these cookies.
They are so loaded with stuff that they don’t stack very well. So you should just go ahead and prepare to eat a whole batch of these babies.
There is something about the Milk Bar cookie method that I just adore. They do take a little more TLC than your normal batch of cookies but with just a few added minutes, you have one of the best cookies of your life.
a full pretzel made it all the way without breaking. it was the best bite ever.
Just take my word for it.
Compost Cookie Recipe
Yield: 20 Large Cookies
Momofuku Milk Bar Compost Cookie recipe with chocolate chips, butterscotch, coffee, graham crackers, oats, pretzels and potato chips.
for the cookies:
1 cup butter, room temperature
1 cup sugar
2/3 cup light brown sugar, packed
2 Tbs. glucose (or 1 Tbs. corn syrup)
1/2 tsp. pure vanilla extract
1 1/3 cups bread flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3/4 cup mini chocolate chips
1/2 cup butterscotch chips
1/4 recipe (about 1/2 cup) Graham Cracker Crust, recipe below
1/3 cup old-fashioned oats
2 1/2 tsp. ground coffee
2 cups potato chips (kettle chips work best)
1 cup pretzels
for the graham cracker crust: (recipe makes about 2 cups)
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs. sugar
3/4 tsp. salt
1/4 cup (1/2 stick) butter, melted and cooled
1/4 cup heavy cream
To make the graham cracker crust, stir together the graham cracker crumbs, milk powder, sugar, and salt. Whisk together the melted butter and heavy cream, and add it to the graham cracker mixture. Stir the mixture until the wet ingredients are fully incorporated and the mixture is moist enough to hold its shape. If it is still too dry, add 1 more tablespoon of melted butter. Be sure not to add too much butter, as you don’t want it super wet, just moist enough to form small clusters. Set aside for later use.
To make the cookies, beat together the butter, sugar, brown sugar, and glucose in the bowl of a stand mixer until light and creamy, about 2 minutes. Add the egg and vanilla and beat on medium-high speed for 7 minutes. (Don’t skip this step!) Scrape down the sides of the bowl.
Reduce the speed to low, and with the mixer running, add the flour, baking powder, baking soda, and salt. Beat until the ingredients are fully incorporated and the dough comes together; be careful not to over-mix the dough.
Scrape down the sides of the bowl, and then add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee. Mix on low, just until the ingredients are incorporated. Add the pretzels and potato chips and quickly mix on low speed until they have scattered throughout the dough. Be sure not to mix too long because you don’t want to break up the pretzels and potato chips too much.
Using an ice cream scoop (or a 1/3 cup measuring cup), scoop rounds of dough onto a baking sheet lined with parchment paper or a silicone mat. Pat down the dough until the round tops becomes flat. Don’t worry about placing the cookies to close together, you will move them and space them apart after they chill. Cover the baking sheet in plastic wrap and place in the refrigerator to chill for 1 hour. Be sure to chill the dough, the cookies will spread too much if baked at room temperature
When the cookies have chilled, preheat the oven to 375 degrees. Line 2-3 more baking sheets with parchment paper or Silpat liners. Remove the cookies from the refrigerator, or freezer, and transfer them to the prepared baking sheets, being sure to space them at least 4-inches apart.
Bake the cookies until they have spread and turned a light-golden brown, about 17-20 minutes. Allow the cookies to cool completely on the baking sheets. Enjoy immediately, or transfer to a sealed container to enjoy later. These last up to 5 days in a sealed container.
Recipe from the Momofuku Milk Bar Cookbook
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