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