Momofuku Compost Cookies

Have you heard of these? They seem to be all over, a recipe from Momofuku Milk Bar in NYC.  The bakery is very hot and with creations like Momofuku Compost Cookies and Crack Pie, how could it not?  The recipe was even featured on Regis and Kelly.  Although I am so old, I haven't seen the show since it was Regis and Kathie Lee,  I wandered over to their site where the recipe for the cookies were featured.  Its a cookie recipe within a recipe: you can add whatever ingredients you want.  Chocolate, Potato Chips, Pretzels, Raisinets, you name it, it can go in these.  I decided to use chocolate chips, potato chips and Rice Krispies.  I think next time I would add pretzels in place of the Rice Krispies, there is so much going on in this cookie, they weren't very noticeable.  So, I am hoping a lot of you will make these cookies and post what you used. Of course, I am hoping this so I don't have to make them all(and eat them!) They are really delicious and really addictive; I just went in and found that my kids have been devouring them in the last 20 minutes.  And one last note:  my cookies were a little thin.  Next time, I think I will refrigerate them overnight before baking.  

Momofuku's Milk Bar Compost Cookies

NGREDIENTS:

1 cup Butter

1 cup Sugar 

3/4 cup Light Brown Sugar 

1 Tbsp Corn Syrup 

1 tsp Vanilla Extract 

2 Large Eggs 

1 3/4 cups AP Flour 

2 tsp Baking Powder 

1 tsp Baking Soda 

2 tsp Kosher Salt 

1 1/2 cups Your favorite baking ingredients!(chocolate chips, raisinets, rollos, cocoa krispies,etc)

1 1/2 cups Your favorite snack foods (chips, pretzels, etc)

DIRECTIONS:

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.

Yield: 15 6oz cookies