This famous funtastic Compost Cookie recipe from Momofuku Milk Bar is the perfect game day treat, regardless of who you are routing for. The recipe below has Cristina Tosi’s own special sweet and salty favorites, but you can make your own version with available chocolate and salty snack foods from your pantry. According to her instructions, just don’t leave out the coffee grinds. (See my favorite combo in the note below.)
Compost Cookies
Makes 18 to 24 cookies
Graham Cracker Mix-In
1/3 cup graham cracker crumbs
1 tablespoon milk powder
1 1/2teaspoons granulated sugar
1/8 teaspoon kosher salt
1 tablespoon unsalted butter, melted
1 tablespoon heavy cream
Cookie Base
1 1/3 cups all- purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2/3 cup light brown sugar
1 tablespoon light corn syrup
1 egg
1/2 teaspoon vanilla extract
3/4 cup mini chocolate chips
1/2 cup butterscotch chips
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips, kettle-cooked if available
1 cup mini pretzels
In a small bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Whisk together the butter and heavy cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Combine the butter, both sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham cracker mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and mix only until barely incorporated, 15 to 20 seconds.
Using a large ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
Preheat oven to 375F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.
Chef’s Note: My salty-sweet combo is: 1 cup wavy potato chips, 1 cup corn chips, 1 cup broken pretzel sticks, 3/4 cup bittersweet chocolate chips (60% cacao), 1/2 cup coarsely chopped malted milk balls.