How to make people happy – Momofuku Milk Bar Compost Cookies

compost cookieMomofuku – sounds like an Italian swear word, but actually means lucky peach in Japanese. This recipe from the Momofuku Milk Bar cookbook by Christina Tosi is a chocolate chip-butterscotch chip-oat-coffee-graham crust-pretzel and potato chip cookie. I’ve made these over a dozen times; they make people very happy.

compost cookies

The Milk Bar cookbook is so inspiring it made me run out and buy a stand mixer. I want to make every single recipe in the book, especially the tall layer cakes. Tosi’s writing is playful, but concise. She explains in detail the process and why it is necessary. I love that her ideas are based on childhood memories and mash ups and reimaginations of corner store snack foods like candy bars, boxed cake mixes, and sugary kids cereals.

compost cookie
If you don’t have a scale, get one. Weight measurements are far more accurate than volume measurements. I never believed in the importance of accuracy until last year when I embarked on a 6-month macaron making odyssey. Baking is in large part chemistry, and getting the correct amounts of ingredients will yield much more successful results. I purchased my scale from Canadian Tire for under $40.

I made my first batch of compost cookies with a hand held mixer. The Milk Bar 10 minute creaming process is not fun with a handheld. You’ll be chasing the spitting ball of butter and sugar around the mixing bowl for 10 minutes. The design of a stand mixer works the entire mass evenly, it’s more powerful, and it’s hands free. You can definitely still make these cookies if you don’t have a stand mixer and they will still taste good, but the results won’t be the same and the 10 minute creaming might make you grumpy.

compost cookies

You may be tempted to skip the graham crust segment of the recipe (I’ve entertained the idea), but it takes literally 2 minutes to make. You can do this a few days in advance and just pop it in the fridge until needed. I make a double batch and put half in the freezer.

The only modification I made to the original recipe is slightly reducing the amount of white and brown sugar (10 grams less of each). I found the cookies a bit too sweet, and wanted the salty to come through more.

Momofuku Milk Bar Compost Cookies

From Momofuku Milk Bar by Christina Tosi
Makes 15 to 20 cookies

225 g (16 tbsp or 2 sticks) butter, room temperature
190 g (slightly less than 1 cup) granulated sugar
140 g (slightly less than 2/3 cup tightly packed) light brown sugar
50 g (2 tbsp) glucose (available at Bulk Barn)

1 egg
2 g (½ tsp) vanilla extract

225 g (1 1/3 cups) flour
2 g (½ tsp) baking powder
1.5 g (¼ tsp) baking soda
4 g (1 tsp)  kosher salt

150 g (¾ cup) mini chocolate chips
100 g (½ cup) mini butterscotch chips
85 g (½ cup) graham crust (recipe below)
40 g (1/3 cup) old-fashioned rolled oats
5 g (2 ½ tsp) ground coffee

50 g (2 cups) potato chips (I use plain Ruffles)
50 g (1 cup) mini pretzels

Combine the butter, sugars and glucose in the bowl of a stand mixer and cream with paddle attachment on medium-high for 2 to 3 minutes. Scrape down sides of bowl, add egg and vanilla, beat for 7 to 8 minutes.

Reduce speed to low and add flour, baking powder, baking soda and salt. Mix just until dough comes together, about 1 minute only. Scrape down sides of bowl again.

Still on low add chocolate chips, butterscotch chips, graham crust, oats and coffee. Mix just till blended, about 30 seconds.

Gently mix in chips and pretzels by hand to avoid breaking them up too much.

Using an ice cream scoop or 1/3 cup measure, portion out dough onto parchment lined baking sheet. Pat tops of cookie dough domes flat. Wrap in plastic wrap and refrigerate for at least 3 hours before baking (Tosi recommends 1 hour, but I find it takes at least 3 to really chill the dough). In this state the unbaked cookie dough balls will keep in the fridge for up to 1 week.

To bake:

Preheat oven to 375°.

Arrange chilled cookie dough balls on parchment or Silpat lined sheet pans spaced a minimum of 4 inches apart. For an average sized baking sheet this will mean only 6 cookies per pan. Bake for 18 minutes or until the edges are just slightly browned. Watch closely and do not overbake to maintain the chewy texture.

Cookies will keep for 5 days at room temperature (but are at their most delicious eaten within 2 days) and 1 month frozen.

Graham Crust

From Momofuku Milk Bar by Christina Tosi
(This will yield a double batch. Divide in two and put half in freezer for another time.)

95 g (¾ cup) graham cracker crumbs
10 g (1/8 cup) milk powder
12 g (1 tbsp) sugar
2 g (½ tsp) kosher salt
28 g (2 tbsp) butter, melted
28 g (1/8 cup) heavy cream

Toss the graham crumbs, milk powder, sugar and salt together in a bowl.

Whisk butter and cream together, then pour over dry ingredients and mix. When squeezed in your hand the mixture should hold together. If it doesn’t, stir in some additional melted butter.

Keeps for one month in the fridge or freezer.

compost cookies

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