Compost Cookies

Call em compost cookies, garbage cookies, kitchen sink cookies — they’re more like everything-but-the-kitchen-sink cookies!

These chewy-crunchy treats are full of snacks snacks snacks. What kind of snacks?

compost01

Your favourite kind, of course!

Not only are they full of snack foods, but these magical cookies can lead you to a place of epiphany and a greater self understanding — for example, up until a few days ago I would have certainly, definitely not considered myself a “potato chip” person.

But, when I had to buy chips in order to make this recipe for a friend — insert snobby foodie eyeroll here — what did I do with the left over chips? I ate them. All of them.

In, like, 10 seconds flat.

Then I realized that I had no more chips left over for any photos, so I went back to the 7-11 to buy more chips and take some final photos, and then I ate those, too.

Arrgh!

Much to my own chagrin, I’ve come to understand that the real reason why I don’t usually buy chips is because must I have a very deep, very dark, and (up until now) very secret — secret even to me! — love in my heart for them.

But that’s okay — because I can make compost cookies. They make me feel justified in my brazen potato chip love.

Anyways, this recipe is just barely adapted from the original Milk Bar version.

The mix-ins were mostly my choosing, but I’ve added a little more vanilla and a bit of liquid smoke to the batter — super stuff to use, if you dig sweet and smokey flavour and you’re using a spicy BBQ chip mix-in, like I did!

Compost Cookies

*slightly adapted from Momofuku Milk Bar

Ingredients

cookie batter…

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) white sugar
  • 2/3 cup (150g) brown sugar, tightly packed
  • 2 tablespoons (50g) glucose or light corn syrup
  • 1 large egg, room temperature
  • 1 vanilla extract
  • 1/2 teaspoon liquid smoke
  • 1 & 1/3 cup (225g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

mix-ins…

  • 1 cup (30g) plain potato chips
  • 1 cup (30g) smoky chipotle doritos
  • 1 cup (50g) salted pretzels
  • 3/4 cup (150g) mini chocolate chips
  • 1/2 cup (100g) cinnamon chips
  • 1/2 cup (85g) graham cracker crumbs
  • 1/3 cup (40g) quick-cook oats
  • 2 tablespoons (10g) coffee grounds, the non-instant kind

Directions

Cream the butter, sugar, brown sugar, and glucose/corn syrup together until light and fluffy — about 3 minutes.

Add in the egg, vanilla extract, and liquid smoke, then beat again — but, this time, for about 7 ~ 8 minutes (and do not skip this step — it will negatively affect the texture of the cookies)!

Sift together the all-purpose flour, baking powder, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until the dough just comes together and no large streaks of flour remain.

Add the mix-ins, starting with the smaller, less delicate ones first (chocolate chips, oats, etc), then, once those are evenly incorporated, add the larger, more fragile mix-ins (potato chips, pretzels).

Use a 1/4-cup scoop to portion out the cookie dough and form cookies on a prepared cookie sheet, spacing them at least 3 inches (8 cm) apart, and making sure to pat the top of each cookie flat.

Cover the cookies with plastic wrap and chill them cookies on the tray for at least 1 hour before baking.

When ready to bake, preheat the oven to 350°F/175°C.

Bake the cookies, directly from the fridge, for approximately 14 minutes, or until the edges and bottoms are well-browned.

Word to the wise: compost cookies like to spread and be friends with their neighbours — a lot! Make sure you leave lots of room between them.

Also, if you’re into Milk Bar and Christina Tosi’s recipes, check out some other recipes via “Milk Bar Mondays” on The Dusty Baker and The Big Fat Baker. They’re in a little coalition with a mission to bring Milk Bar to your kitchen!

I think it’s a really neat idea to bring a bunch of people together through common interests and tasty food, so check em out!

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11 thoughts on “Compost Cookies

  1. What’s the function of the corn syrup or glucose, Christine? I’m curious. But these cookies are too weird for me.

    • Christine says:

      In the Milk Bar book, Tosi says that glucose gives cookies crunchy edges! Glucose is in a lot of pastry — if you go out to eat a place with their own pastry chef, it is very likely in a least 1 component of the dessert you order! I love it because it’s clear, about half as sweet as sugar, doesn’t freeze well (which keeps ice cream soft and scoop-able), and is an excellent anti-crystallization agent (think marshmallows, soft caramels, fudge)…

  2. A Tablespoon of Liz says:

    These look amazing! I love Christina Tosi’s recipes. I actually aaaalllmost got a job at Milk Bar when I graduated, but lots of things happened and I didn’t end up working there. One of my biggest regrets in life, I think. Also, It’s nice to know there are other people out there who aren’t “chip people” but still manage to eat them like crack.

    • Christine says:

      Wow — that would have been amazing! Although, y’know, if it wasn’t meant to be, then I guess it just wasn’t meant to be… I’m sure your life is just going to take you to other amazing places! 😀

  3. billpeeler says:

    These sound *very* interesting to me – I don’t know if I would make them without trying them first . . . but with the combination of liquid smoke, chips, coffee grounds, et al, I would love to at least try them!

  4. EveryCraving says:

    I’ve seen these type of cookies all over the blog world but am still skeptical about them. I mean, I love sweet and salty! I understand the pretzels in them but I don’t know if I’d like eating potatoes and cookies at the same time haha. I love the flavors you put in here though! The sweet and smokey idea is unique and creative!

  5. Kim says:

    I’ve just read this post with a really confused expression. You put liquid smoke in? With chocolate? Eh?! Definitely intrigued and will be giving these a try!

  6. Courtney says:

    Oh, these look DELICIOUS! Thanks for sharing 🙂

  7. Susan says:

    These look excellent. I too am intrigued by the liquid smoke (and the smoky chipotle doritos!) I too find it nearly impossible to turn away from an open bag of chips. Ah, willpower. How I wish I had some.

  8. Whoa, weird! I know Momofuku has a lot of interesting recipes, but this is probably the strangest dessert by far. I would love to try though! (Mail some to me? ;D) I really do like salty-sweet things, and smoky barbecue, so I think I would love these cookies/chips/whatever they are haha.

  9. Michelle says:

    I was so prepared to hate them, but of course I had to try them in New York. And, boy, were they good. Liquid smoke and BBQ chips? I’m sure Ms. Tosi would approve!

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