Christina Tosi’s Compost Cookie varies from baker to baker, depending on the chocolate and salty snacks used. Use your favorite snacks and match your flavor palate.
Momofuku Milk Bar Compost Cookie Recipe
Makes 12 large cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1/2 tablespoon corn syrup
1/2 teaspoon vanilla extract
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup of your favorite chocolate snack foods or baking ingredients, such as M&Ms, chocolate chips, etc.
3/4 cup your favorite salty snack foods, such as potato chips, corn chips, goldfish, pretzels, etc.
In a stand mixer with the paddle attachment, cream butter, sugars, and corn syrup on medium speed for 2-3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
Reduce to low speed, and add eggs and vanilla. Mix 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.
Reduce to low speed, and 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. Add in the your favorite sweet ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite salty snack foods last, until they are just incorporated.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined cookie sheet. Wrap pan tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
Preheat oven to 400F. Arrange your chilled cookie dough balls on a parchment or silpat-lined cookie sheet a minimum of 4″ apart in any direction. Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread. Bake until cookies are browned on the edges and just beginning to brown towards the center Cool the cookies completely on the cookie sheet 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.
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