Compost Cookies®
These compost cookies, created by Christina Tosi of Momofuku Milk Bar, have a pretty surprising and impressive array of mix-ins, including ground espresso, potato chips, and pretzels. Salty, sweet, chewy, gooey, and soul satisfying.
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 2/3 cup tightly packed light brown sugar
- 2 tablespoons glucose, or 1 tablespoon corn syrup
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup mini chocolate chips or chopped bittersweet chocolate
- 1/2 cup mini butterscotch chips, (or substitute more chocolate)
- 1/2 cup Graham Crust or finely crushed graham crackers
- 1/3 cup old-fashioned rolled oats
- 2 1/2 teaspoons ground coffee*
- 2 cups potato chips, (preferably ones that aren't paper thin)
- 1 cup mini pretzels
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and glucose (or corn syrup) on medium-high for 2 to 3 minutes.
- Scrape down the sides of the bowl with a spatula, add the egg and vanilla, and beat for 7 to 8 minutes more.
- Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no more than 1 minute. (Do not walk away from the machine during this step or you risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
- With the mixer still on low speed or with a wooden spoon, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, just until incorporated. Be careful not to overmix the dough or you'll break too many pretzels and potato chips.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice cream scoop or a 1/3-cup measure, portion the dough onto the parchment. Pat the top of each cookie dough dome so it becomes flat. Don't worry if the dough blobs are super close to one another. Wrap the sheet pan tightly in plastic wrap and refrigerate at least overnight and up to 1 week. Do not bake your cookies from room temperature as they will not bake properly.
- Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Arrange the flattened, chilled blobs of cookie dough a minimum of 4 inches apart on the prepared sheets and bake for 15 to 18 minutes. During this time, the cookies will puff, crack, and spread. When done, they should be very faintly browned on the edges. If that's not the case, give them an extra minute or so in the oven. [Editor's Note: We can't emphasize enough how paramount it is that you not overbake these cookies. Definitely take a peek at 15 minutes, just to be safe. The cookies will look somewhat underdone in the center, but that's just the way you want them to look when you pull them from the oven as it ensures the ridiculously perfect ratio of crunchy to chewy in this cookie.]
- Let the the Compost Cookies® cool completely on the baking sheets before transferring to a plate for noshing or an airtight container for storage. You can keep the cookies at room temperature for up to 5 days and in the freezer for up to 1 month.
Notes
*What Kind Of Coffee Grounds To Use
See, the recipe calls for coffee grounds. To clarify, that means ground coffee. But not, according to Tosi, “the wet, sog-alicious grounds that have already brewed a pot of coffee” that you’d typically compost. Still, we respect where she’s going with “compost” in the title. And not to worry—it doesn’t make a difference what kind of coffee you use, just don’t use instant coffee.Nutrition
Serving: 1cookie | Calories: 377kcal | Carbohydrates: 50g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 306mg | Fiber: 2g | Sugar: 28g