MOMOFUKU MILK BAR'S COMPOST COOKIES
These famous cookies incorporate whatever sweet & salty snack foods you like. Momofuku Milk Bar's pastry chef Christina Tosi shared this recipe on the Live Regis and Kelly television show.
Provided by blucoat
Categories Drop Cookies
Time 35m
Yield 15 large cookies
Number Of Ingredients 12
Steps:
- 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 eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. 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.
- When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
- On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
- Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
- Heat oven to 400°F (350°F in a convection oven). Arrange chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9-11 minutes. While in the oven, the cookies will puff, crackle and spread.
- At 9 min, cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional 2 min if the cookies still seem pale and doughy.
- Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days and in the freezer, 1 month.
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Hadeer Alobaidy
[email protected]I'm not a big fan of chocolate chip cookies, but I really liked these. The pretzels and oats add a nice twist.
Ammer Bux
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them.
Jo Hanna
[email protected]I made these cookies for a bake sale, and they were a huge hit! Everyone loved them.
Hastyar Gaming
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was great.
Md Shojib Hosen
[email protected]I'm not a big fan of oats in cookies, but I actually really liked these. The chocolate and pretzels balance out the oats perfectly.
Ama Julliet
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them.
Magar Boy
[email protected]I made these cookies for my family, and they loved them! They're definitely a new favorite.
Malik Rebail
[email protected]These cookies were a bit too salty for my taste, but I still enjoyed them.
md nurul
[email protected]I'm not a big fan of chocolate chip cookies, but I really liked these. The pretzels and oats add a nice twist.
Stanley Hill
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them.
Yusf Salar
[email protected]I made these cookies for a bake sale, and they were a huge hit! Everyone loved them.
Gad Queen
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was great.
esther korkor
[email protected]I'm not a big fan of oats in cookies, but I actually really liked these. The chocolate and pretzels balance out the oats perfectly.
Hauwa Hawwa
[email protected]These cookies were a bit too salty for my taste, but I still enjoyed them.
Jayden Garrett
[email protected]I love the unique flavor of these cookies. The combination of chocolate, oats, and pretzels is genius!
sephora XD
[email protected]These cookies were so easy to make, and they turned out perfectly! I'll definitely be making them again.
Kalman Nagy
[email protected]I followed the recipe exactly, but my cookies didn't turn out as chewy as I expected. I think I might have overbaked them.
Khalid Usman
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Md Nurnobi hasan
[email protected]I've been making these cookies for years, and they're always a crowd-pleaser. The combination of sweet and salty is perfect, and the oats and nuts add a nice crunchy texture.
Siyamthanda Mbokazi
[email protected]These compost cookies were a hit at my last party! Everyone loved the unique flavor and texture.