I’ve been battling a doozy of a cold. One of those colds where everything sounds muffled, you can’t smell or taste anything, you’re achy, and just generally miserable. One of those colds where you would swear you are sicker than you are, except for the fact that you aren’t even running a fever. My plan before I started feeling like death warmed over was to whip up a batch of peach cream cheese muffins that you could make as a special breakfast treat on Hinamatsuri. Then I lost all my will to eat, let alone do anything in the kitchen. Last Saturday I was reading The Amateur Gourmet and his post about Momofuku Milk Bar’s Compost Cookies happened to be up. That boy has a penchant for posting dangerous cookie recipes. I know. I’ve been snared by one before. I should known better than to read his blog when I am experiencing moments of weakness. Anyways, back to those Compost Cookies. Something about that post lit a fire beneath my feet and I had this insane urge to make cookies RIGHT THEN. Maybe it was the fact that you are asked to add your favorite junk foods into the cookie batter, or the fact that you mix the butter/sugar mixture for TEN minutes before adding the flour, or maybe it was just the fact that the recipe is from Christina Tosi (a pastry chef who is a genius when it comes to sugar). Whatever it was, I had to have some Compost Cookies. So I made some. Actually, I first made a pathetic plea to Mr. Fuji, asking him to please go to the grocery store for me and pick up a couple of things. When he came back with the necessary supplies I got to work. My junk food items of choice? Mini chocolate chips, chocolate chunks, pretzels, potato chips, and Rolos.
I cut the Rolos into quarters, and lightly crushed the pretzels and potato chips in a large ziploc bag with a rolling pin.
Then I made the dough, scooped the cookie dough into ginormous balls (the recipe directs you to use a SIX-OUNCE ice cream scoop) and put them into the refrigerator to get cold.
When it was finally time to bake them, I watched in dismay as the balls spread and got very thin in the oven. In my less than healthy state, I must have done something wrong when making the dough. But let me tell you, it DID NOT MATTER. Those cookies are SO good. Chewy, moist, full of flavor . . . cookie perfection.
You know that NY Times Chocolate Chip Recipe from a few years back that everyone seems to have made? Yeah, I think this recipe has the potential to become the next viral cookie recipe. I don’t have much else to say before I return to my prone position on the couch except for this: MAKE SOME NOW. Oh, and as a thank you for putting up with my crazy ramblings, and as my little Hinamatsuri gift to you, I’ve got some little notecards for you to download designed by yours truly. (DOWNLOAD THE HINAMATSURI NOTECARDS)
Print This Recipe
Momofuku Milk Bar’s Compost Cookies
Recipe by Christina Tosi (Courtesy of The Amateur Gourmet and Regis & Kelly)
Makes 15 6-ounce cookies
8 ounces (1 cup) butter
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon Kosher salt
1 1/2 cups Your favorite baking ingredients! (chopped chocolate, mini chocolate chips, Raisinettes, Rolos, Cocoa Krispies, etc.)
1 1/2 cups Your favorite snack foods (potato chips, pretzels, goldfish crackers, etc.)
1. In a stand mixer, using the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup on medium high speed for 2 – 3 minutes until the mixture is fluffy and pale yellow in color. Use a spatula to scrape down the sides of the mixing bowl.
2. On low speed, add the eggs and vanilla and mix until they are incorporated. then increase the speed to medium-high and start a timer for 10 minutes. During the 10 minutes, the sugar granules will fully dissolve and the mixture will become a pale cream color and double in size.
3. After the 10 minutes, lower the speed to low and add the flour, baking powder, baking soda, and salt. Mix for 45 – 6o seconds—just until your dough comes together and the dry ingredients have become incorporated. DO NOT overmix the dough. Scrape down the sides of the mixing bowl with a spatula.
4. Continuing on the low speed, add the mix of your favorite baking ingredients and mix for 30 – 45 seconds until they are evenly mixed into the dough. Then finally, add your favorite snack foods last, mixing on low until they are just incorporated.
5. Use a 6-ounce ice cream scoop to scoop out balls of dough onto a parchment lined baking sheet. When you have scooped out all of the dough, wrap the baking sheet 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.
6. Preheat the oven to 400 degrees Fahreneheit. When the oven has come to temperature, arrange the chilled cookie dough balls on a parchment or silpat-lined baking sheet 4-inches apart. Bake the cookies for 9 – 11 minutes. Check the cookies at 9 minutes. They should be browned on the edges and just beginning to brown towards the center. If not (if they seem pale and dough on the surface), leave them in the oven for the additional 2 minutes. Cool the cookies completely on the baking sheet before transferring them to a plate or airtight container for storage.
* The cookies will keep fresh at room temperature for 5 days, or in the freezer for 1 month.
{ 38 comments… read them below or add one }
Oh, wow. These sound amazing. I think you’re right – these are going to be the next meme of cookies. First it was the Nordstrom’s cookie recipe, then the NYT cookie, now this. It’s on my list to make, all right.
Love the notecards!!
the cookies remind me of the “Ugly Cookie” from hawaii. When i was there last year I ate a whole tub all by myself…
@jenjenk, I have NEVER heard of the “Ugly Cookie”!!! Do explain!
Ohhh . . . I can totally imagine how amazingly delicious a cookie with potato chips in it would taste! I think I would make mine with pretzels, potato chips, hob nobs (ha ha, can you put a cookie within a cookie?), and maybe Kit Kats . ..
Yummmm
@Jen @ Tiny Urban Kitchen, Ooooh, LOVE the cookie within a cookie idea…
We are on the same page! I just posted a Momofuku recipe on my site as well (Pan-Roasted Asparagus, Poached Egg & Miso Butter). These cookies would be a great way to follow up the meal! I love the potato chips!
Okay just DOUBLE YUM! Nothing else. Just DOUBLE YUM!
they don’t need any other additions to be fasnittac. Even my mom didn’t complain about the lack of nuts; she considers nuts to be a requisite add-in. I hope to be blogging about these cookies in a few days. Thanks for posting this recipe! It will now be my go-to for oatmeal (raisin) cookies.
Yep…this is definitely a good one. My daughters have already decided we will be making these very soon!
Hope you are on your way to feeling 100% :)
Well Rachael I sure hope you feel better soon… I’m thinking miso soup might help your cold more than Momofuku Milk Bar’s Compost Cookies, but then again a bowl of soup is not as charming (or immediately as appealing) as a plate of cookies! Love your notecards too – very adorable!
Don’t forget the infamous Neiman Marcus revenge recipe! Those photos are amazing as were your choices for the compost. I love the idea of inserting your own personality into a recipe… a recipe for such self-expression and good taste. Thanks for sharing!
Those look dangerously delicious. Feel better soon!
YUM… These look amazing. The notecards are adorable, too! Hope you feel better soon.
I am always looking for a place to dump the kids Halloween candy. This is beyond perfect. Not that I’ll be able to wait until November 1 to try it.
I have been on the lookout for this recipe. I had heard about it and could not wait to try it! Thanks so much for posting. I thought I remembered seeing something about there being coffee grounds added to the recipe.
Regardless they sound amazing and I do hope you feel better soon! There is a terrible cold thing going round.
Oh my gosh, I love the name of this cookie! It sounds like the perfect mixture of savory and sweet!
They look seriously dangerous, LFM! You know what? I don’t have an electric mixer and on this occassion that is probably a good thing. But as soon as I do I will be making these! I was thinking peanuts might be a nice addition. Sorry to hear you’re under the weather. I hope you’re feeling better now though.
I read that same recipe and made them this weekend. I just could. not. wait. I used potato chips, pretzels, chocolate discs, and dark chocolate covered raisins. Heaven! I crushed my salty foods more than yours. Next time, I’ll leave them bigger. But I also had the spreading problem. I wonder if I needed to wait longer than the minimum of 1 hour to let them chill more. I just couldn’t wait!
Oh well, that leaves next time! My friend and I were thinking…bacon… ;)
Feel better!
Looks really yum. :) Hope you get over your flu quickly!!
BTW, still haven’t found any edamame in the supermarkets here but will let you know when I do. I did see an aussie chef on tv the other day using them and they called them “eeda-mar-may” which was quite funny as he also pronounced enoki as “ee-noh-key”.
I like the name “compost cookies” and I thought I just made some compost noodles too ;P
Get well soon Rachel. Speaking of “dangerous posting”. This is one dangerous post as these cookies are really amazing. I always love the combination of something sweet and salty.
when i saw ur intro in my reader i was like .,hey didn i read jus the same sounding cookie a bit back-was it at Rachaels blog? No but this post is up jus a few hours back……LOL……(and thats laugh out loud not Lord oh Lord)..ok it was at amateur gourmets blog…
this post had a similiar effect on me too and wanna try this one soon ,but then have bookmarked so muc on ur blog too ,beginin with ur nutella pockets…
am sorry about to hear about this flu and do hope that ur fine n fit as a fiddle soonnnnnn…
The viral chocolate chip cookie indeed. I am so trying these in my upcoming spring break!
That is so my kind of cookie. I love it.
Seriously rolos and chips! i can’t believe it, but i’m sure it tasted amazing. so genius why hasn’t anyone ever made rolo cookies before! i love it. Nothing makes you feel better than a warm batch of cookies!
I am going to get the ingredients to make these this weekend! They look amazing! Thanks for sharing.
I can’t WAIT to make these. I’ve had them at Momofuku and they are insane and sick nasty (in a good way of course!)
I wish someone could come home to me and make those cookies right now! Looking good.
I love any salty and sweet combination. This looks so good. I am looking forward in trying this recipe.
Ahhh Rachael,
I’ve missed you! you’d think with blogs and FB I could keep in touch better! This recipe looks so good I almost ran for the store! But uh-oh I am participating in a no sugar challenge for two weeks! Yikes!
Let’s chat soon! You ALWAYS amaze me…oh, and feel better!
Love,
jen
I’m not sure if any of the rolos would make it into the cookies but I’m willing to buy extra! ;) These look so good!
I can’t wait to try. I love a rich cookie. They look great and so this weekend I will try them out on the Silpat Baking Mat I just purchased at a fantastic price.
wow. these cookies look absolutely amazing. Mine never come out as good as the pictures : /.. I have a cookie dough fundraiser to throw next week, and these cookies will sell like hot cakes!
Mmm…viral cookie recipe. I can’t wait to try them! I am having crafty night on Saturday at my house, and I think I’ve found my dessert contribution. Love the little notecards.
Love your post about these cookies. I have been dying to make them for some time as a few months back made crack pie for my blog. That was a sugar high like you’ve never experienced before! Anyway, have just make these following the recipe from Regis & Kathy Lee but it was great to get your pics & feedback. They are sitting in the fridge as I write this so hopefully will turn out well!
Kailua-Kona is known for their potato chips which is a take on Maui’s Kitch’n Cooked potato chips (have you ever had Rusty’s Island Chips from Balboa Island? Very similar). Ugly Cookies are made in Kona. It’s basically a crunchy chocolate chip cookie made even more decadent by the addition of Kona potato chips. They are awesome.
I was searching for Hina-matsuri recipes and this popped up: Just wanted to let you know of an even deadlier snack. Quarter unwrapped Rolos; on a parchment lined baking sheet, place a piece — chocolate side up — on a mini pretzel and heat until the caramel oozes through the pretzel. Freeze the Rolo pretzels until hard. If you have the extra sheets, it speeds the process to have frozen baking sheets ready and just transfer the treats on the parchment paper. OOOHH, mommy help me.
Occasionally, I can’t find mini pretzels. I’ll top a pile of about 5 stick pretzels with half a Rolo, to make a really good salty/sweet/chocolate balance, but it lacks the “pop-in-the-mouth-ability” of the mini versions.
I believe one day, somebody’s gonna gun me down on the street for posting things like this . . ..
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