Compost Cookies


I’m a couple years late to the party on this one. The Momofuku Milk Bar cookbook came out in 2011, and everyone went crazy making all sorts of Crack Pies and Marshmallow Cornflake Cookies, and I ignored all of it. But eventually, at the prodding of a friend, I decided the Compost Cookies were worth a try. Potato chips, pretzels, and coffee in a chocolate chip cookie? I had to try it out.


I baked them for a camping trip a couple months ago and they went down a treat, but I couldn’t help feeling that the cookie batter itself could be better. So I made some tweaks and I think round two was great. They are ugly cookies, sure, but god are they tasty!



Compost Cookies
(Adapted from Momofuku Milk Bar)

225 grams unsalted butter
3/4 cup sugar
3/4 cup brown sugar
2 tablespoons glucose syrup
1 egg
1/2 teaspoon vanilla
1 1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
150 grams dark chocolate, chopped
100 grams white chocolate, chopped
1/3 cup wholegrain oats
2 1/2 teaspoons coffee grounds
2 cups potato chips
1 cup pretzels, either mini or slightly broken full-size (50 grams)

1. In a large bowl, cream the butter until soft and smooth. Add the sugars and the glucose and beat until light and fluffy.

2. Add the egg and vanilla and beat until thoroughly combined. (The original recipe says 7 minutes. I probably did 2.)

3. Add the flour, baking powder, baking soda, and salt altogether. Mix in until just combined.

4. Fold in the oats, coffee, and chocolate. Carefully (this is the hard part!) fold in the potato chips and pretzels, trying to break as few as possible. At a certain point I gave up and used my hands.

5. Separate into ready-to-bake balls. Mine were a little larger than a golf ball; the original recipe calls for 1/3 cup, which would be massive. Try to make sure each one has a bit of everything. Cover with cling film and chill the dough for at least one hour.

6. Preheat oven to 375 degrees Fahrenheit (190 Celsius). Line cookie sheets with baking parchment arrange cookies with plenty of room to spread – I baked six to a sheet. Bake for about 12-15 minutes (my size) or 18 minutes (larger size). You want them just set in the middle and nicely browned around the edges. Let cool on sheets for at least 5 minutes, then transfer to racks to cool completely.



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