Hey you, Compost Cookie. In my kitchen. Now.
The first and only compost cookie I ever tried was in New York, at a place called Momofuku Milk Bar. As you may have figured out from the name, it’s a cookie made with seemingly random leftover ingredients but they all come together quite nicely to make a salty-sweet cookie.
While I love how their creations are fun and playful, I found everything I tried there to be waaaay too sweet with the exception of their cereal milk ice cream. I tried making their banana cream pie off the Milk Bar cookbook and that was also too sweet not to mention friggin’ stressful. So when I decided to make compost cookies, I wanted to change things up a bit.
I find Milk Bar recipes to be complicated and intimidating so I simplified things too by slightly tweaking Martha Stewart’s chocolate chip cookie recipe. Are we ready for compost cookies? We’re ready.
This recipe yields about 32 cookies and you’ll need:
2 1/4 cups all-purpose flour
1/2 t baking soda
1 cup butter (softened)
1/2 cup sugar
1 cup muscovado sugar
1 t salt
2 t vanilla extract
2 eggs (room temperature)
3/4 cup chocolate chips
3/4 cup butterscotch chips
1 1/2 t coffee grounds
1/2 cup crushed potato chips
About 2 cups mini pretzels
1. Preheat your oven to 175 C/350 F. Mix the flour and baking soda in a small bowl and set aside. Cream the sugars and butter in a big mixing bowl until light and fluffy. You’re done creaming when the mixture turns pale and ridges form on top.
2. Add salt, vanilla extract and eggs into the bowl and beat until everything is mixed well.
3. Turn the mixer to low and gradually add the flour mixture. Beat until there are no specks of flour. I hope you’re wearing an apron – there will be flour flying about.
4. Stir in chocolate chips, butterscotch chips, potato chips, crushed pretzels and coffee grounds. I added a little bit of crushed pretzels to the batter just for some added texture but most of them really ended up whole on top of the cookie. More on that later. Also, “coffee grounds” is not instant coffee. These are ground coffee beans, what you would use to brew coffee.
5. Drop cookies, about a tablespoon each, onto a baking tray lined with parchment paper. Now about those pretzels. I thought it would be really pretty if each cookie had a whole mini pretzel on it so instead of stirring them in the batter and crossing my fingers, I just topped each dollop of cookie batter with a pretzel and pressed them down slightly to secure.
6. In the oven this goes to bake until the edges are golden brown, 8-10 minutes. When done, cool on a wire rack.
I had them with low-fat milk because I’m on a diet.
I’m pretty happy with how these turned out. They’re salty-sweet, soft and chewy with a bit of crunch from the pretzel although the pretzel also turns soft after a while. However, I would totally bump up the potato chips to a full cup next time. I could’ve done that but I ate half the bag. Hee. Some toasted walnuts and rolled oats would’ve been a great addition, too. Peanut butter chips? M&M’s? Bacon bits? Compost away.
You over there, Compost Cookie. In my tummy.
Fun Food Fact: Legend has it that the pretzel was created by an Italian monk in 610 A.D. to reward children who learned their prayers. If the legend is to be believed, they were shaped to resemble arms crossed in prayer. OK fine, Fun Food Legend.