Thursday, December 15, 2011

Momofuku Compost Cookie

With Christmas next week, pretty much every food site is flooded with cookie recipes. Had some friends in town a couple weeks ago and we were talking about how someone made David Chang's compost cookie and I figured I would give it a try. This is officially my ideal cookie. Crispy on the outside and perfectly chewy in the center. Ridiculously delicious sweet/salty/chocolate/butterscotch/graham cracker/oatmeal combo. This cookie is legit. At the very least, throw together the graham crust and you won't be able to stop eating it. Go momofuku yourself.

Momofuku Milk Bar's Compost Cookie
Recipe from the Momofuku Milk Bar Cookbook


  • 225 g butter, at room temperature (16 tablespoons (2 sticks))

  • 200 g granulated sugar (1 cup)

  • 150 g light brown sugar (2/3 cup tightly packed)

  • 50 g glucose (2 tablespoons) (Or 1 tablespoon corn syrup)

  • 1 egg

  • 2 g vanilla extract (1/2 teaspoon)

  • 225 g flour (1 1/3 cups)

  • 2 g baking powder (1/2 teaspoon)

  • 1.5 g baking soda (1/4 teaspoon)

  • 4 g kosher salt (1 teaspoon)

  • 150 g mini chocolate chips (3/4 cup)

  • 100 g mini butterscotch chips (1/2 cup)

  • 1/4 recipe Graham Crust (85 g (1/2 cup))

  • 40 g old-fashioned rolled oats (1/3 cup)

  • 5 g ground coffee (2 1/2 teaspoons)

  • 50 g potato chips (2 cups)

  • 50 g mini pretzels (1 cup)

  • For the graham crust:

  • 190 g graham cracker crumbs (1 1/2 cups)

  • 20 g milk powder (1/4 cup)

  • 25 g sugar (2 tablespoons)

  • 3 g kosher salt (3/4teaspoon)

  • 55 g butter, melted, or as needed (4 tablespoons (1/2 stick))

  • 55 g heavy cream (1/4 cup)

  • Cooking Directions

    For the graham crust: (This is SO good on it's own or sprinkled on ice cream.)
    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 14 to 25 g (1 to 1. tablespoons) butter and mix it in.
    Eat immediately (I ate half of it myself standing over my kitchen sink.), or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
    For the cookie:
    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. (See page 27 for notes on this process.)
    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 overmixing 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 overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
    Using a 2.-ounce ice cream scoop (or a 1/3-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.
    Heat the oven to 375°F.
    Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 15-18 minutes. The cookies will puff, crackle, and spread. After 15-18 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. (I made smaller cookies and baked them for about 12 minutes.)
    Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.