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Momofuku’s Compost Cookie

June 29, 2011

by Emily

“I don’t walk…I exercise and I drive!”

My old roomie, Katie,  recounted this scene and hilarious Mary McDonald quote from Million Dollar Decorators the other day and it sent us into a fit of giggles thinking about our lives, our shoes, and – le sigh – our level of physical activity outside of the gym.  Yep.  We exercise.  We drive.  And Mary didn’t mention this, but we also sit.  A lot…

Which is why Momofuku’s Milk Bar and their Compost cookie in particular should stay far, far away from here.  Because not only is Momofuku’s Compost cookie a sweet salty fun-house wonderland, it is also fuel.  For when you are walking all day, climbing stairs, and dodging strollers and crazy taxi drivers in New York.  You don’t exactly need “fuel” The Best Cookie Ever filled with everything from potato chips to M&Ms to goldfish to pretzel rods (or that’s what my version includes anyway) when you live in Houston.  You just kinda want it.

So baker beware, these are dangerously good.

Compost Cookies
via Amateur Gourmet

1 cup butter (that’s two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies, M&Ms)
1 1/2 cups your favorite snack foods (chips, pretzels, Goldfish, etc.)

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

On a lower speed, add eggs and vanilla to incorporate.  Increase mixing speed to medium-high and start a timer for 10 minutes.  During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.  Mix 45 – 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 – 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using an ice cream scoop, portion cookie dough onto a parchment or Silpat lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.  DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.

At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage.

7 Comments leave one →
  1. June 29, 2011 12:42 pm

    OMD (Oh Mon Dieu)!! These look phenom! What combo of treats and snacks did you put in yours? Pretty sure I spotted some Mr. Goldfish in there. Delta reference…love it.

  2. June 29, 2011 1:48 pm

    I vote for Emily bringing some to the wedding weekend/ sorority slumber party! No pressure 🙂

  3. June 29, 2011 3:00 pm

    Ditto Volk. Move to vote?


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