Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Momofuku Milk Bar Compost Cookies

on 08/26/2011

Quick!  Before your electricity goes out due to Hurricane Irene!  Make some cookies for your Hurricane Party!

This is going to sound absurd, but having grown up along the Gulf Coast and experienced a few ‘canes, I kinda miss ’em.  Not the clean up and certainly not the lack of power and everything else, but the sitting up all night with relatives who’d come to stay at our home during the storm.  I’ll admit it–it has a little bit to do with food.  Cause you know we have to eat.  So, for those of us in Irene’s wake (yeah, like she’s going to hit WV, but at least we’ll get some rain), here’s  a fabulous cookie recipe to enjoy for your Hurricane Irene Party.  And, FYI, they freeze well too, just in case she fizzles out quickly and you have leftover compost.  Which is an oxymoron, isn’t it?

I’ve been to New York a few times but have never been to Momofuku Milk Bar (won’t tell you how many times i’ve been to Junior’s  for cheesecake.  Sinful.)  But if the rest of their menu is like their Compost Cookies, it has to be a cool place!  I personally used dark chocolate chips, dried cranberries, pretzels and pecans in the cookies and think they were outrageously scrumptious.  This would be a great recipe to use for a sleepover, girls’ night in, youth group outing or any kind of get-together where you could provide the dough and a gazillion different ingredients and let people compose their own compost.

If you’re reading this immediately after posting, pleasant dreams and have a wonderful weekend!  And Goodnight Irene.

Momofuku Milk Bar Compost Cookies

  • 1 cup butter, unsalted and at room temperature
  • 1 cup sugar
  • 3/4 cup light brown sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 1/2 cups some combination mini chocolate chips,  peanut butter chips, chocolate-covered raisins,  Rolo chocolates, cocoa, krispies, corn flakes ( or any favorite sweet baking ingredients)
  • 1 1/2 cups some combination potato chips, pretzels,  goldfish crackers, Ritz crackers, Fritos corn chips ( or any favorite salty snack food)
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.
On a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 seconds,  just until your dough comes together and all remnants of dry ingredients have incorporated. Do not  over mix the dough. Scrape down the sides of the mixing bowl with a spatula.
Add in your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last,  until they are just incorporated.
Chill cookie dough for an hour (or up to a week.)  You can scoop it onto parchment-lined cookie sheets, cover with plastic wrap and chill “ready to go.”  Do not bake cookies with the dough at room temperature–must be chilled.
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.
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