I have this list I’ve made of all the places I want to eat at in New York City. Hopefully, I’ll be able to take some days off to go visit soon and fulfill that list, but it doesn’t look like I’ll be making it to the big city any time soon. One of the places on my list when I eventually go is Momofuku Milk Bar. Momofuku has produced some pretty interesting desserts such as their crack pies and compost cookies. Since I can’t go to NY anytime soon, I thought I’d try making my own compost cookies. You can throw whatever snacks you like to eat inside these cookies. I tried to be conservative and throw things in that I thought would taste good and work well together. I threw in some Kettle potato chips, Kit Kat bars, chocolate chips (what’s a cookie without chocolate chips?) and my one sort of “out there” ingredient: Japanese rice crackers. (Pretend there’s a picture here of all of my ingredients. I forgot to take one.)
I was a little bit confused by the instructions given for the recipe. Since I’ve never had the real thing, I didn’t really have much of a reference point. For instance, you’re supposed to refrigerate the dough, but the instructions tell you to scoop out the dough first, then wrap it in plastic wrap and then put it in the fridge. Was I supposed to make dough balls and stick individual dough balls in the fridge? I ended up just putting plastic wrap over my cookie sheet and sticking the entire cookie sheet into the fridge.
I think the cookies came out looking right. They were big, sugary, a little on the flat/thin side. The added ingredients were interesting. I enjoyed the crunchy textures the chips provided. The kit kats seemed to get lost. The Japanese rice crackers got a little soggy and lost some of their crunchiness. I used spicy ones so they did add a little spicy kick to the cookie.
These cookies were an interesting experience, but probably not a recipe I’d make often. It was fun to try out though. When I go to NY, I’ll have to try one at the store to find out how they are supposed to taste.
As a reminder, there’s still time left to enter my Restaurant.com giveaway. Three lucky winners will be given $25 to restaurant.com to spend at any of the participating restaurants nationwide. Contest runs until midnight PST on Monday May 30, 2011.
Momofuku Compost Cookies
These make-at-home cookies made famous at Momofuku are studded with some of my favorite sweet and salty snacks.
1 1/2cupsyour favorite baking ingredientsI used chocolate chips
1 1/2cupsyour favorite snack foodschips, pretzels, etc. I used chips, japanese rice crackers and kit kat bars
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides 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 seconds 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 the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds 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 6 oz. 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 one hour or up to 1 week. (I put plastic wrap over my baking sheet and stuck the whole thing in the fridge for an hour.)
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the oven to 400°F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.