I swear I am not obsessed peoples…but I probably will not rest until I try every Momofuku bakery recipe that I can get my hands on. It’s a completely rational affliction. The results have been amazing without fail, and the techniques involved are always interesting and different from what I’m used to…I should buy powdered milk? Okay. These cookies contain more sugar than flour? Fine! Mix the wet ingredients for 10 minutes on medium high? Ummm…sure. But it actually works. It’s kind of like cookie mad science.
This past weekend I wanted to create a cookie that would keep me and my fellow crafty vendors alive and properly sugared for 8 hours of craft show madness at Bazaar Bizarre in Boston. It had to be something ridiculous and awesome – Momofuku Compost Cookies fit the bill…compost in that you throw in whatever (within reason!) you’ve got left over around the pantry.
FDF1's crafty table at Bazaar Bizarre
I found the recipe a while ago on a blog called Momofuku for 2, which I think I’ve mentioned here before. It’s pretty simple and really adaptable to your particular tastes – a chewy, super sweet but salty cookie full of your favorite sweet baking extras (think chocolate chips, etc) and salty snacks (pretzels, chips, what have you). This likely either sounds completely amazing or totally gross to you…either way you need to try these evil cookies out!
Momofuku Milk Bar Compost Cookie Recipe
from Momofuku for 2, followed exactly
Makes about 20 cookies, easily doubled
1/2 cup butter, room temperature (1 stick)
1/2 cup sugar
1/4 cup + 2 tablespoons light brown sugar
1/2 tablespoon corn syrup
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup of your favorite baking ingredients (I used semi-sweet chocolate chips, butterscotch chips, and oats...other ideas are milk chocolate, coconut, raisins, marshmallows, peanut butter cups...)
3/4 cup of your favorite salty snack foods (I used pretzels and cornflakes...you could also try chips, nuts, crackers...I'd just avoid anything with a strong flavor other than 'salty', i.e oniony or cheesy...)
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add egg and vanilla to incorporate. Increase mixing speed to medium-high and mix for 10 minutes (for real!). During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
After 10 minutes, on a lower speed add the flour, baking powder, baking soda, and salt. Mix 45-60 seconds, just until the dough comes together and all dry ingredients have been incorporated. Scrape down the sides.
On the same low speed, add your sweet baking ingredients and mix 30- 45 seconds until evenly incorporated. Do the same with your salty additions, mixing until just combined.
Scoop dough into balls (about 2 tablespoons each) and place on parchment lined cookie sheets (about 12 per sheet). Wrap scooped cookie dough tightly and refrigerate at least 1 hour, or up to 1 week. Don't bake your cookies at room temperature! The dough is really creamy and won't hold its shape unless chilled.
Preheat oven to 400˚. Bake cookies 9-11 minutes - they will puff, crackle and spread.
At 9 minutes cookies should have brown edges, and be just barely browning in the center. If they're not, leave them in 1 or 2 more minutes, until the right color is achieved.
Cool cookies completely on cookie sheets - they'll be really soft when they come out of the oven, so you don't want to move them. Enjoy!