17 February, 2010

Momofuku's Compost Cookies

Anderson Cooper has been talking up the Compost Cookies and Crack Pie from Momofuku's Milk Bar for months on Regis and Kelly. I've gotten so worked up over the thought of their yumminess that I don't know where I'm gonna run to first the next time I'm in NYC; Calypso or the Milk Bar?

Thank goodness Kelly took on the Compost Cookie recipe assignment just in time for me to whip up a batch for Babe (read myself) for Valentines...

1 cup butter
1 cup sugar
3/4 cup light brown sugar
1 tablespoon corn syrup
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 1/2 cups your favorite baking ingredients
(I used Ghiradelli chocolate chips, dark chocolate Raisinettes, Rollos and Cocoa Krispies)
1 1/2 cups Your favorite snack foods
(I used mini Goldfish, Ritz, and Fritos)

In a stand mixer with a paddle attachment, 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.

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 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 6oz ice cream scoop, portion cookie dough onto a parchment lined sheet pan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400°. (350° in a convection oven)

When the oven reads 400°, arrange your chilled cookie dough balls on a parchment or silpat-lined sheet pan 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 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 stills 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, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

Yield: 15 6oz cookies and theee best dough eveeerrr...

Kindness of Anderson and Kelly for Sunday's detox shakes and the severe penance I will be paying all week at the gym for my cookie dough indulging. My guilt has led me to fall victim to the P90X infomercial...XXOO


  1. I cannot imagine all of those ingredients together but I'll take your word on it. The combo of goldfish and rolos throws me off.

  2. I say get it all in before the P90X box arrives! I just buckled down since I got a bridesmaid newsletter yesterday that the wedding is 61 days away! Yikes!!!! No more cookies, brownies or peppermint patties..not to mention Samoa Girl Scout Cookies-my biggest weakness ever! :)

  3. Oh my gosh. I am dying right now over that dough. I have to try it. I will be addicted to it. I will eat all the cookies. I will gain weight. I will not look good as the MOB in June. HELP!

    Go to Calypso first. Get a new dress to wear to the Milk Bar. You're welcome.


  4. I don't know if I should thank you for this!!! I watched Kelly make these last week and thought hmmmm.
    So, tell us really- how do the Goldfish and Ritz work with these- good? Will you make them again?
    They look delicious!

  5. ohmg those look to DIE for good!! i LOVE sweet and salty :) and tell us how p90x works - a lot of people on the ship use it and are LOVING it!

  6. Wow! They look fabulous. I'm headed to the gym now, but my heart is not in it. I'd rather have a batch of your cookies instead!

  7. I'm detoxing this week for my cotillion on Friday, but I believe I will be making those Saturday morning. Let me know how P90x goes!

  8. Clearly a case where curiosity is going to make me FAT!!!

  9. PS the "57" cd's arrived yesterday. Found them sitting at the front door right beside the girl scout cookies, as fate would have it.

  10. Darn right I'll be making them again! I've had to sit on my hands this week trying not to make them. And btw, the goldfish...total sleeper ingredient...XXOO

  11. I've been waiting all week - ever since we swapped our gross food stories (doritos and shiraz...) Let me know how the px90 works out because I think that is in order for me...

  12. I saw Kelly make these on Live as well and have been dying to try them! Thank you for the detailed directions! These are perfect for the cold weather, exercising them off can wait until spring...

  13. you know i'm going to be all over this recipe. i've already made three crack pies and the addiction is getting stronger.

  14. Yikes! I am dying to go to Momofuku. I am just going to pretend that I never heard about these cookies.

  15. Shame on you for posting these right before lent ;) Just kidding. These remind me of a recipe a friend and I "mad up" in middle school (we called them "kitchen sink cookies", you know, "everything but the..."). YUM.

  16. Why did you have to post this on Ash Wednesday? It would have been perfect for Fat Tuesday!!

  17. Yum! I am going on major detox as well.

  18. this reminds me of my easy bake oven and the weird dessert combos i would try and make thinking i was 'ze greatest pastry chef in ze world, dahling.'

  19. Making a trip to the grocery store as we speak to buy the ingredients for these cookies.

  20. Oh wow, that sounds weirdly delicious!

  21. What in the name of all that is holy is THAT!? Oh no! And they puff and crackle!? wheww, Insane ingredients aside, that just looks amazing!

  22. Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku Momofuku....try to say that twelve times after three Gimlets. I just did and I think I said something nasty.

  23. And I swore off cookies for Lent! Yikes! Sounds strangely FAB. :-) XOXO

  24. Honestly, I went up a dress size just looking at those!

    A Gimlet? Now, that I could handle!

  25. REALLY?? Okay, since you recommend it I'm going to try it. But be warned. I am a cookie dough snob. I think I'll try these this weekend.

  26. REALLY?? Okay, since you recommend it I'm going to try it. But be warned. I am a cookie dough snob. I think I'll try these this weekend.

  27. Hmm, I'm intrigued. On the surface, combining the sweets with gold fish crackers and other items like that doesn't sound good. But, I'll have to take you word for it and give it a try. Because, you know, I need another vice!

  28. Your cookies sure look good! I was sure of the combination of ingredients but think I will just have to give a try!