Recipe
November 18, 2014
Momofuku’s Compost Cookies Recipe
Graham Crust
Step 1: Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Step 2: Whisk the cream and melted butter together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn’t, it’s not moist enough, so add another 1 tbsp or so of melted butter. Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.
Cookies
Step 1: Line baking sheets with parchment paper or silicone baking mats. Place baking sheets in the refrigerator to cool.
Step 2: In a large bowl, whisk flour, baking powder, baking soda and salt together. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl.
Step 4: Add in the egg and vanilla extract and beat for 7-8 minutes.
Step 5: Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
Step 6: Still on low speed, add the chocolate chips, peanut butter chips, graham crust, oats and ground coffee, and mix for 30 seconds. Then add the potato chips and pretzels until just incorporated.
Step 7: Using a medium sized cookie scoop, portion out dough onto your prepared and cooled baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
Step 8: Heat oven to 375°F. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 17 minutes. They should be faintly brown on the edges but still yellow in the centre. Give them an extra minute or two if that’s not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week or up to 1 month in a freezer.
Watch Lynda Reeves demonstrate this recipe on Online TV.
Directions
Yield:
Graham Crust
Step 1: Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Step 2: Whisk the cream and melted butter together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn’t, it’s not moist enough, so add another 1 tbsp or so of melted butter. Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.
Cookies
Step 1: Line baking sheets with parchment paper or silicone baking mats. Place baking sheets in the refrigerator to cool.
Step 2: In a large bowl, whisk flour, baking powder, baking soda and salt together. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl.
Step 4: Add in the egg and vanilla extract and beat for 7-8 minutes.
Step 5: Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
Step 6: Still on low speed, add the chocolate chips, peanut butter chips, graham crust, oats and ground coffee, and mix for 30 seconds. Then add the potato chips and pretzels until just incorporated.
Step 7: Using a medium sized cookie scoop, portion out dough onto your prepared and cooled baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
Step 8: Heat oven to 375°F. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 17 minutes. They should be faintly brown on the edges but still yellow in the centre. Give them an extra minute or two if that’s not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week or up to 1 month in a freezer.
Watch Lynda Reeves demonstrate this recipe on Online TV.