sweets

compost cookies

I have declared my love for David Chang and all things momofuku in the past.  I think I love him even more for giving Christina Tosi the room to do her thing.  As you can well imagine, I own quite a few cookbooks but haven't enjoyed reading one as much as this one in a long time.

The only thing I really changed is that I didn't make Tosi's graham crust recipe.  I just substituted 3 graham crackers that I smushed in a zip lock bag with a rolling pin.  The cookies are decadent enough.  I didn't see the need but, my all means, try it if you'd like.  As for the coffee, I had ground espresso on hand but I don't think it much matters.

These cookies are ridiculous. They make you happy.  Yes, they are full of sugar, butter and junk.  So, friends,  don't eat eight and maybe make yourself a green juice tomorrow.

compost cookies

makes about 20 large cookies

barely adapted from momofuku milk bar by christina tosi

16 T butter at room temperature

1 c granulated sugar

2/3 c brown sugar

2 T corn syrup

1 egg

1/2 t vanilla

1 1/3 c flour

1/2 t baking powder

1/4 t baking soda

1 t salt

3/4 c mini chocolate chips

1/2 c mini butterscotch chips

1/2 c  graham crackers, crumbled

1/3 c rolled oats

2 1/2 t ground coffee 

2 c potato chips

1 c mini pretzels

In a standing mixer using a paddled attachment, cream together the butter, sugars and corn syrup for about 3 minutes. Scrape down the sides, add the egg and vanilla and run the mixer for another 7-8 minutes.  During that time, you can assemble the remaining ingredients.

Add the flour, baking soda, powder and salt and mix on low until just combined, about 30-45 seconds.

Add the chocolate and butterscotch chips, graham cracker crumbs, oats and coffee, again mixing for about 30 seconds.

Add the pretzels and potato chips, mixing for about 10-15 seconds.  Really.  Try to keep things as "whole" as possible.

Using an ice cream scoop, portion our the dough onto cookie sheets lined with parchment.  Flatten the domed tops, cover with plastic and refrigerate for at least an hour.

To bake, heat your oven to 375° and arrange the (very cold) cookies on a sheet lined with either parchment or a silpat, at least 4" apart.  This is serious.  They will spread.

Bake for about 18 minutes until the edges are browned and the middle still yellow.  Cool on a wire rack.