Compost Cookies

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I love to compost. This is not a lie. It seems like it would be, I know, because who loves to compost? Really, who can get all excited about egg shells and coffee grounds and sad, squashed lemon wedges.  This hippie, that’s who. I LOOOOOVE it. When we got our new compost bucket from the city, I did a little dance of joy while boyfriend looked askancely on.

If one can look askancely, he most definitely did.

But my love of composting typically stops at the bucket. Old dairy product? Get away from me. Expired bread? Hit the road, jack. Dried out tortilla chips? Don’t let the door hit you on the way out. And take that weird smelling salsa with you.

However, inspiration struck today, in the form of cookies. I have made hundreds of batches of chocolate chip cookies in my lifetime. I could mix that biz in my sleep. But with or without nuts, with butterscotch chips added, or Maldon sea salt on top, no matter what I do, these cookies are boring me. Did you hear that chocolate chip? BORING. Stop resting on your cookie laurels and step aside, because there’s a new cookie in town. And new cookie, thy name is compost.

Behold – a truly incredible cookie. Inspired by the Momofuku Milk Bar compost cookie, though this isn’t the actual Momfuku recipe. Theirs called for a few things I didn’t have on hand, plus a whopping amount of “glucose” which sounded disgusting. I realize that glucose is just sugar, but I’d prefer my sugar to come in a recognizable form, like M’n’Ms or sprinkles. Help me lie to myself, won’t you?

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In fact, if I could indulge myself even further with lies and delusions of grandeur (which I obviously will) I will go out on a limb and say it’s better than the Momofuku cookie. Different, and better. That’s right David, you have awards out the wazoo and Bon Appetite in the palm of your hand and I have…myself. And this blog. And a really askance boyfriend.

Don’t let the door hit you on the way out. And take that weird smelling salsa with you.

MOMOFUKU-INSPIRED COMPOST COOKIES

Ingredients:

. 2 cups all-purpose flour

. 1 teaspoon baking soda

. 2 sticks of butter, softened to room temp

. 3/4 cup packed brown sugar

. 3/4 cup granulated sugar (if you like things less sweet, you can make this a scanty 3/4 cup)

. 1 teaspoon vanilla extract

. 2 large, organic eggs

. 1/2 cup chocolate chips

. 1/2 cup butterscotch chips

. 1/2 cup rolled oats

. 1 tsp crunchy peanut butter

. 1 tsp Nutella

. 1/2 tsp coffee grounds (Pumpkin Spice coffee from Trader Joe’s is in season and incredibly bomb in this recipe)

. 1/4 rainbow sprinkles

. small handful of pretzel sticks

. small handful of M’n’Ms (again, pumpkin spice M’n’Ms are in right now and they’re amazing, though plain will be equally good!)

Instructions:

*The base of this recipe is actually the classic Nestle Toll House more than it is Momofuku. Much of this recipe proceeds as normal, if you’re familiar with the Nestle recipe. The Momofuku twist is, of course, the salty/sweet combo, as well as the pumpkin-flavored ingredients. I had a pumpkin pie and salted pretzel frozen yogurt twist at Milk Bar two years ago that I still think about. Damn you, David Chang. The pretzels and pumpkin elements in this cookie are inspired by that dessert.*

1. Combine flour, coffee grounds and baking soda in a small bowl and set aside.

2. Beat butter, granulated sugar, brown sugar, vanilla, Nutella, and crunchy peanut butter until creamy. Add the eggs one at a time, beating in thoroughly.

3. Combine the two bowls and mix until the dry ingredients have been fully incorporated.

4. Add the fun stuff! The measurements above will help, but really, you can run riot. Throw stuff in, add nuts, potato chips, whatever. After your morsels are in there, I recommend mixing by hand with a spatula. The mixer will turn your pretzels into smithereens and then your dough will become an undesirable consistency. The pretzel sticks bake best when you chop them into thirds (ish).

5. Chill for a few hours. Or overnight, but a few hours will do.

6. Bake at 375, five minutes on the top rack, five minutes on the bottom. At least, in my oven that’s what works best.

Eat! These are GREAT hot out of the oven, but they’re also great when paired with fun ice cream. We stuck cookies in tiny scoops of pumpkin spice ice-cream last week and it was perfect.

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