November 9, 2014
Chocolate Compost Cookies
Momofuku Milk Bar pastry chef and co-owner Christina Tosi took New York by storm with her salty-sweet Compost Cookies. I’ve applied her genius concept to my dark chocolate cookie recipe.
Yield: Makes 32
- In a medium bowl, sift flour, cocoa powder, baking soda and powder. Stir in coffee and salt.
- In an electric mixer, beat butter and sugars until smooth. Reduce speed to low. Add egg and vanilla. Add flour mixture until combined. Add chocolate and butterscotch chips and white chocolate chunks. Add Fritos and pretzels until just blended.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Drop 2 tbsp of dough 2″ apart on trays. Flatten. Bake until puffy and slightly wet in middle, 12 minutes.