My husband is a self-proclaimed Cookie Monster.
Now I know that sounds a little juvenile, and I promise, I’m not trying to sell him out on his 30th birthday, but its true. He’s a cookie-lover through and through; one might even consider him to be a cookie connoisseur.
So, for the Cookie Monster’s birthday, I surprised him with none other than a warm batch of cookies. But I’m not talking about your run-of-the-mill cookie; I’m talking about the mother of all cookies. That’s what you get when you take a chocolate chip cookie and add butterscotch chips, oatmeal, graham cracker crust, pretzels, and potato chips. Yeah, I said it. Potato chips. This is a chocolate chip cookie on steroids.
These Compost Cookies from Momofuku Milk Bar in New York gather snack foods that people love, and roll them into one giant, crispy-on-the-outside, chewy-on-the-inside, cookie. With the happy intersection of sweet and salty, I couldn’t think of a more perfect treat for my husband’s milestone birthday.
Source: Momofuku Milk Bar NYC
What You Need
What To Do
- Heat oven to 375 degrees F.
- Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
- Still on low speed, 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, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
- Using a 1/4-cup measure, portion out the dough onto a parchment-lined sheet pan. 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. Do not bake your cookies from room temperature - they will not bake properly.
- Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 16 minutes. The cookies will puff, crackle, and spread. After 16 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 transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
For the graham cracker crust
- Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
- Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter and mix it in.
The original recipe calls for 1/3 cup per cookie; I reduced the size to 1/4. The cookies are still very large.