So I've been totally in a snack mood lately, if you can't tell from my recent posts. Anything you can grab and go to run off into the sunshine. When I heard about Momofuku's Compost Cookies, I NEEDED to make them. Throw anything snack like in a baked good? I'm there.
The fact that I've never been to Momofuku probably makes me a bad New Yorker (a bad NY Baker to be exact), but I figured trying my hand at them would be an even better experience.
The Momofuku Milk Bar Compost Cookie
Recipe adapted from pastry chef Christina Tosi
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 cup unsalted butter (2 sticks, softened)
1 cup granulated sugar
3/4 cup light brown sugar
1 tablespoon corn syrup (I actually left this out because I didn't have it, but my cookies came out fine)
1 teaspoon vanilla extract
2 large eggs (at room temperature)
1 1/2 cups your favorite baking ingredients (chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods, crushed (chips, pretzels, etc.)
Note: I used semi-sweet chocolate chips, crushed pretzels and crushed potato chips
1. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
2. In a stand mixer with a paddle attachement, or handheld mixer and a large bowl, cream softened butter, sugars and corn syrup on medium high until fluffy and pale yellow. Scrape down sides of bowl with a spatula.
3. Add the eggs and vanilla, and mix at low speed until fully incorporated.
4. Set the timer or watch the clock for 10 minutes. Increase mixing speed to medium high, making sure to scrape down the sides of the bowl 2-3 times during this ten minute mixing session. This will help the sugar granules to dissolve, and the mixture will almost double in size.