I’m not a big fan of cookies that have a bunch of things thrown into them. I like order, balance and complimenting flavours when baking. So, even though Milk Bar Compost Cookies have claimed cookie lover’s hearts everywhere, I wasn’t so sure they would claim mine.
Like everything Momofuku, the Compost Cookie recipe is a little finicky with it’s 10 minute creaming process. Creaming the butter, sugars, corn syrup, eggs and vanilla for 10 minutes allows the sugar granules to fully dissolved and incorporates a ton of air into the batter. It’ll be super fluffy and creamier than any cookie dough you’ve made before.
The fun part about these cookies is deciding what to throw in them. Pretty much anything goes; I went through my snack drawer and came up with: Vinta crackers (my favourite!), tortilla chips, chocolate with earl grey tea ganache, Oreos, and chocolate covered macadamia nuts.
Everything gets roughly chopped and mixed in so you get a bit of everything in each cookie. My favourite bits were the Vinta crackers and the Oreos. I thought it was hilarious to be eating a cookie with cookie pieces in it.
I was doubtful, but these cookies were good: crisp, soft, salty, and sweet were all rolled into one flat cookie. Yup, you read it right: flat. I was expecting a thick, chewy, heavy-weight kind of cookie and I ended up with a thin, soft, crisp fragile cookie. It could be that I didn’t chill the dough enough, or maybe there just wasn’t enough flour.
A quick search on Google showed me I was not alone. The compost cookie at home has gotten mixed reviews. I found a adapted version of Tosi’s Regis & Kelly’s Compost Cookie recipe on Cookie Madness (scroll through the comments to find the recipe) that seems to work for most people, so if you’re looking for a cookie with a bit more body, give it a try.
Otherwise, here’s Tosi’s version from the Regis & Kelly Show, halved. I didn’t use a 6 oz scoop, just about 2 tablespoons of dough per cookie.
Momofuku Milk Bar Compost Cookie Recipe
1/2 cup Butter
1/2 cup Sugar
1/4 cup + 2 Tbsp Light Brown Sugar
1/2 Tbsp Corn Syrup
1/2 tsp Vanilla Extract
1 Large Eggs
3/4 + 2 Tbsp cups AP Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
3/4 cups of your favorite baking ingredients
3/4 cups your favorite snack foods
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl 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 sec 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 same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec 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 a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min 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 stills 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. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.