Momofuku Milk Bar Compost Cookies
Momofuku Milk Bar Compost Cookies
Ingredients
For the Cookie Dough
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch
- 1/4 cup rolled oats
- 1/4 cup malted milk powder
For the Compost Mix-ins
- 1/2 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/2 cup potato chips, roughly crushed
- 1/2 cup pretzels, roughly crushed
- 1 tablespoon ground coffee, optional
Instructions
- 1
In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 2
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 1 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cornstarch, rolled oats, and malted milk powder.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Gently fold in the semisweet chocolate chips, butterscotch chips, roughly crushed potato chips, roughly crushed pretzels, and ground coffee (if using) until evenly distributed.
⏱️ 2 min - 6
Divide the dough into 4 equal portions. Shape each portion into a large, thick disk (about 2 inches in diameter and 1 1/2 inches thick).
⏱️ 3 min - 7
Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling step is crucial for texture and preventing spread.
- 8
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375°F - 9
Place the chilled cookie dough disks on the prepared baking sheet, spacing them at least 3 inches apart.
⏱️ 1 min - 10
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft. They may appear underdone but will set as they cool.
⏱️ 15 min•🌡️ 375°F - 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Momofuku Milk Bar Compost Cookies
Ingredients
For the Cookie Dough
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch
- 1/4 cup rolled oats
- 1/4 cup malted milk powder
For the Compost Mix-ins
- 1/2 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/2 cup potato chips, roughly crushed
- 1/2 cup pretzels, roughly crushed
- 1 tablespoon ground coffee, optional
Instructions
- 1
In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 2
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 1 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cornstarch, rolled oats, and malted milk powder.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Gently fold in the semisweet chocolate chips, butterscotch chips, roughly crushed potato chips, roughly crushed pretzels, and ground coffee (if using) until evenly distributed.
⏱️ 2 min - 6
Divide the dough into 4 equal portions. Shape each portion into a large, thick disk (about 2 inches in diameter and 1 1/2 inches thick).
⏱️ 3 min - 7
Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling step is crucial for texture and preventing spread.
- 8
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375°F - 9
Place the chilled cookie dough disks on the prepared baking sheet, spacing them at least 3 inches apart.
⏱️ 1 min - 10
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft. They may appear underdone but will set as they cool.
⏱️ 15 min•🌡️ 375°F - 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min