Milk Bar Compost Cookies Recipes

MILK BAR COMPOST COOKIES

Steps:

• For the graham crust, toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients
• Whisk the butter and heavy cream together
• Add to the dry ingredients and toss again to evenly distribute
• The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters
• The mixture should hold its shape if squeezed tightly in the palm of your hand
• If it is not moist enough to do so, melt an additional 1 to 1½ tablespoons (14 to 25 grams) butter and mix it in
• (Store leftovers in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer
• ) Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes
• Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes
• Reduce the speed to low and add the flour, baking powder, baking soda, and salt
• Mix just until the dough comes together, no longer than 1 minute
• (Do not walk away from the machine during this step, or you will risk overmixing the dough
• ) Scrape down the sides of the bowl with a spatula
• Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds
• Add the potato chips and pretzels and paddle, still on low speed, until just incorporated
• Be careful not to overmix or break too many of the pretzels or potato chips
• You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center
• Using a 2 3/4-ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan
• Pat the tops of the cookie dough domes flat
• Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week
• Do not bake your cookies from room temperature-they will not bake properly
• Heat the oven to 375°F
• Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans
• Bake for 18 minutes
• The cookies will puff, crackle, and spread
• After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center
• Give them an extra minute or so if that's not the case
• Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage
• At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month
• **For the "coffee grounds" in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere
• We discovered that it doesn't make a difference what kind you use; the cookie is delicious every time
• Just make sure you don't use instant coffee; it will dissolve in the baking process and ruin the cookies
• And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee
• MORE: Potato Chip Cookies Spice Balls Spider Cookies

MOMOFUKU MILK BAR'S COMPOST COOKIES

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.