Remember how I loved my Momofuku Milk Bar experience so much?
I finally got around to trying my hand at recreating the Compost Cookie experience.
Verdict: failure. But, not because my cookies were icky. They just did not taste like the original. But given that I have a small apartment oven, made up my own recipe and am not a pastry chef of great provenance, I done just fine.
I wanted to keep my first attempt simple. No crumbs or grounds. (I also know too many non-coffee drinkers.) Butterscotch chips can be hard to come by, so I added peanuts. Next time, I would add more of everything. I had about two cups of add-ins, but I easily could have increased that to three. Another “aw, shucks” moment came when I bit down on decidedly uncrisp potato chips and pretzels. I have no clue how the ones in the original stay so crispy!
In any case, what follows is one of my favourite drop cookie batters—note the lack of white sugar. To ensure I always get chewy cookies, I underbake by just under a minute. Freezing is fine. I actually love cookies just out of the freezer. After a defrost of about ten minutes, I am in cold dough heaven…
(Remnants of my childhood eating English Bay batter out of the fridge.)
My Compost Cookie
2/3 cup melted butter
2 cups lightly packed brown sugar
2 eggs
2 tablespoons hot water
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2-3 cups add-ins (such as chocolate, nuts, pretzels, potato chips)
Pre-heat oven to 375 degrees.
In a large bowl, beat melted butter, brown sugar, eggs and hot water until smooth.
In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture until blended.
Stir in add-ins. Drop onto ungreased/parchment cookie sheet.
Bake 8 to 10 minutes. Let cool 1 minute, then move to wire rack.
6 comments
Michelle says:
Jan 22, 2010
Yummmm!
A Canadian Foodie says:
Jan 22, 2010
You are back!!!! Yeah! Caught you on Twitter this am… why did you call this a momofuku compost cookie – ? Need more information – it is early. I am thick headed – but interested!
Valerie
cream says:
Jan 22, 2010
Valerie — I was inspired by the “compost cookie” I had at Momofuku Milk Bar, which is a dessert bar in New York City.
Darren says:
Jan 23, 2010
These look tasty! You could try some harder kettle chips like Miss Vickies next time to see if those work better.
cream says:
Jan 30, 2010
thanks for the suggestion, D!
The best way to compost… | cream and sugar says:
Mar 14, 2010
[...] Remember when I tried to make the Momofuku compost cookie? [...]