Compost Cookies

These aren’t the prettiest of cookies, but they sure are interesting to eat!  When I get a new cookbook I read it like a novel.  The Momofuku Milkbar Cookbook by Christina Tosi was no exception.  In her introduction she talks about how important it is to just bake.  If you want to become a better baker you need to bake more and she was baking everyday.  That was really inspirational to me because it sort of justifies the amount of time I spend baking.  I don’t bake everyday, but I’m baking 4-5 times a week and my comfort and speed in the kitchen has greatly increased.

I made these cookies for Hadiya because she won the giveaway 2 months ago, I never said I would be speedy!  This is such an interesting cookie.  Every bite has something different.  I love that you can see the potato chips and butterscotch chips in the cookie.  I also love all the little specks of chocolate from using the mini chocolate chips.  This cookie bakes up large and crispy, a nice change from the usual big and chewy cookies.  These are definitely an interesting cookie!

Print the recipe.

Compost Cookies
Adapted from Momofuku Milk Bar Cookbook, page 114
Yield – 22 large cookies

2 sticks unsalted butter, room temperature
200 g (1 cup) sugar
150 g (2/3 cup) brown sugar
18 g corn syrup
1 egg
1/2 teaspoon vanilla
225 g (1 1/3 cup) flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 teaspoon salt
150 grams (3/4 cup) mini chocolate chips
100 grams (1/2 cup) butterscotch chips
40 grams (1/3 cup) old fashioned oats
5 grams (2 1/2 teaspoons) coffee grounds, dry, not brewed
50 grams mini marshmallows
50 grams potato chips
85 grams chocolate covered pretzels

1. Cream together the butter and sugars for 4 minutes.  Add the corn syrup, egg, and vanilla and beat at high speed for 8 minutes.  Scrape the bowl as needed.
2. Whisk together the flour, powder, soda, and salt.
3. Add the flour mix on low speed and beat until just combined.
4. Still on low speed beat in the in the chocolate chips, the butterscotch chips, oats, coffee, and marshmallows.  Mix until just combined.
5. Beat for a quick second to incorporate the chips and pretzels.
6. Use a standard size ice cream scoop to place 6 rounds of dough on a parchment lined baking sheet.
7. Cover with plastic and refrigerate for at least 30 minutes.  Preheat the oven to 350 F.
8. Bake for 18 minutes and then let cool.