Momofuku compost cookies are THE BEST!!

I know I use “the best” for almost every recipe but guys! This is really the best cookie ever!!

First I have to talk about the weather! It was freezing cold all week! Like -11°C cold! That is not cool! That is exactly 40°C colder than I would prefer! And when it’s really cold I want to eat constantly!! See?! Cold weather is really bad for my health!

Enough about the weather let’s talk about these cookies! As I said before I am obsessed with Momofuku recipes eventhough I have never been to a Milk Bar before!

Now, these cookies are on an other level of deliciousness! Sweet and salty is always a good combination. So you know this recipe is going to be amazing.

Chocolate chips, butterscotch chips, graham crumbs, oats, pretzels, coffee and potato crisps! Sounds lile a bunch of random food but they become best friends in this cookie. Woow what a nice metaphore! I am impressed with myself!

You don’t have all the ingredients at home? Don’t worry!!! You can leave out and add other things too. For example instead of potato crisps I used more pretzels just because I didn’t have any on hand!

Otherwise it’s a quite simple cookie recipe! The key is to whip the buttery sugar mixture for a solid 8-10 minutes. Thats it!

Ooey gooey soft and sweet cookies with salty pretzel pieces. You need at least one bite in your life.

Have an amazing weekend with tons of cookies!

Momofuku Compost Cookies

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Prep Time: 15 min. Baking Time. 10 min. Total Time: 1,5 hours Portions: 50 smaller or 15-20 large cookies

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Ingredients:

Cookies:

• 225g butter (room temperature)

• 200g granulated sugar

• 150g light brown sugar

• 50g glucose

• 1 egg

• ½ teaspoon vanilla extract

• 225g all-purpose flour (the original recipe rcommends bread flour)

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 1 teaspoon salt

• 150g chocolate chips

• 100g butterscotch chips

• 85g Graham Crust (recpie below)

• 40g oats

• 2 and ½ teaspoons ground coffee

• 50g potato crisps

• 50g mini pretzels

Graham Crust:

• 45g graham cracker crumbs

• 1 teaspoon milk powder

• 1 teaspoon granulated sugar

• pinch of salt

• 15g butter (meted)

• 15 ml whipping cream

Directions:

1. For the graham crust mix all the ingredients together in a small bowl. Set it aside.

2. In a big bowl of standing mixer combine the butter, glucose, and the sugars with the paddle attachment on a high speed until it’s really pale and fluffy around 2-3 minutes.

3. On a low speed add the egg and the vanilla. Mix for 7 to 8 minutes.

4. In a medium bowl mix together the flour, baking powder, baking soda and salt.

5. Add the flour mixture into. Mix them just until everything is combined for 1 minute.

6. Add the chocolate chips, butterscotch chips, graham crust, oats and ground coffe. And mix on a low speed for 30 seconds.

7. Fold in the pretzels and potato crisps very carefully.

8. Make balls with a cookie scoop (1 tablespoon sized) or a spoon. (The original recipe asks for a 70 ml ice cream scoop and it makes 15-20 large cookies). Place them on a baking sheet. Wra the shet with plastic wrap and put it in the fridge for at least 1 hour. Don’t bake the cookies from room temperature! At this point you can freeze the dough.

9. Preheat your oven to 360F or 190C.

10. Place the cooled cookies onto parchment paper lined baking sheets. Leave at least 2 inches space between the cookies. I baked 8 cookies at a time. (or leave at least 16 cm if you make giant ones)

11. Bake them for 8-10 minutes. It’s good when the cookies are slightly soft and underbaked in the middle but the edges are firm. Don’t over bake them! Let them cool on the sheet for 10 minutes then transfer them onto a wire rack. The cookies firm up as they cool.

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