I know that the name of these cookies might not sound appetizing, but don’t judge them until you’ve tried them. A friend of mine sent me this recipe from the Cooking Channel after she received some from a friend (direct from the restaurant) for her birthday. She then
ordered me asked me politely to make them.
I decided to be nice and indulge her, so I made them for our Superbowl party. (YAY GIANTS!!) This might have been the best or worst idea ever, depending on how you interpret the comments they – the cookies – and I received. I’m going to go out on a limb and tell you that this is the best cookie you will ever eat. It has everything in it – saltiness, sweetness, drama, and the ability to make your friends swear at you.
MOMOFUKU COMPOST COOKIES – Makes about 3 dozen
for the cookie:
- 1 cup (2 sticks) butter, room temp
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 Tbsp glucose (can sub corn syrup)
- 1 egg
- 1/2 tsp vanilla
- 1+1/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3/4 cup mini chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup graham cracker crust* (recipe below)
- 1/3 cup old fashioned oats
- 2.5 tsp ground coffee
- 2 cups salted potato chips – broken slightly
- 1 cup mini pretzels – broken slightly
* graham cracker crust:
- heaping 1/3 cup graham cracker crumbs (crush 2 whole graham crackers, or 4 halves)
- 1/2 Tbsp granulated sugar
- 1 Tbsp dry milk powder
- 1/4 tsp salt
- 1 Tbsp unsalted butter
- 1 Tbsp heavy cream
Here are some things to note before we get started:
- The dough will be refrigerated for an hour before baking, so you don’t have to preheat the oven right away. The dough must be refrigerated for the cookies to bake properly.
- After doing research, I found out that corn syrup can be substituted for glucose in this recipe (though not necessarily all recipes). If you don’t have either on hand, it’s okay to leave it out entirely.
- I have modified the graham cracker crust recipe to yield only the amount you’ll need for these cookies, rather than to make a full crust. Refer to the original recipe if you’d like to see those amounts. 1/2 cup is about 1/4 of the original recipe. (Also, to make the full original recipe, you’ll need 1/4 cup powdered milk.)
- I chose to break the pretzels and chips into smaller pieces before putting them in the dough because it seemed easier than mixing in giant chips. Just don’t crush them into sand!
- There are a lot of ingredients in this recipe, so it will be a long post
- In terms of prep work (combining dry ingredients, making the crust, prepping the chips), do it in whatever order is easier for you. If you make the crust first while creaming the butter and sugar, and then combine the dry ingredients, it will all turn out the same.
Line 3 baking sheets with parchment if you’re planning to bake the cookies immediately. (Or 2 if that’s what you have.)
In the bowl of your mixer, cream together the butter, sugars, and glucose/corn syrup. With the corn syrup, I noticed the mixture didn’t get light and fluffy as it normally would. Add in your egg and vanilla, and mix until combined.
While that’s mixing, pour your dry ingredients – flour, baking powder, baking soda, ground coffee, salt – into a bowl, and whisk them until combined. Then, in another bowl, make your graham cracker crust. Combine all the dry ingredients in a bowl, and mix together. Melt your tablespoon of butter, add your tablespoon of cream to it, and pour into the dry crumbs. Mix with a fork until it’s all evenly coated. It looks kind of slimy and gross, but smells heavenly.
When your egg is combined into the sugar/butter mixture, it’s time to add the dry ingredients. Add them all at once, and put the mixer on low speed. You are only mixing until the flour is just incorporated. This is not the time to walk away from the mixer, it will only be going for a minute, if that. You’ll be adding the chunks of goodness in momentarily, and that will require more mixing, so you don’t want to run the risk of overdoing it in the first step.
In the now empty flour bowl (or whatever bowl you like), combine all the chunky stuff – chocolate chips, butterscotch chips, pretzels, potato chips, graham cracker crust, and oatmeal. The original directions said not to break up the chips and pretzels into smaller pieces, but I did it anyway. Just wanted to point that out. Anyway, mixing these all together the bowl now helps ensure that it will be more evenly distributed when you add it to the dough… Which you’ll do next, using a spatula to gently stir them all in. Do your best to get everything spread evenly throughout the dough without stirring too much.
The next step calls for chilling the dough for at least an hour (or up to one week) in the fridge. The recipe I used recommended you scoop out the dough onto lined cookie sheets, and cover with plastic before refrigerating. If you have the space in your fridge, I’d recommend doing that. While you can just leave the dough in the mixing bowl, cover it with plastic, and put the whole thing in the fridge, experience has taught me that the dough will be harder to scoop out afterwards. If you aren’t planning to make these right away, you could also scoop out the dough onto the cookie sheets, without worrying about evenly spacing them for baking, and put as many as you can on a sheet. Then after a few hours in the fridge, you can transfer the raw dough balls into a ziplock bag.
I scooped out about 2 tablespoons worth of dough for each cookie onto parchment lined baking sheets, and flattened out the tops slightly as the recipe recommended. The original recipe, however, said to scoop out 1/3 cup of dough for each cookie, yielding a smaller amount of larger cookies. I opted to make mine smaller to yield more. This will affect baking time.
After the dough is properly chilled, after nearly an hour in the fridge, preheat your oven to 375°F. Bake the cookies for 12-15 minutes if you made them smaller, and 18-20 if you made them larger. The recipe advises that the cookies will puff, crackle, and spread – they definitely spread. When they’re ready, they should be faintly browned on the edges, yet still bright yellow in the center. If they’re not, and you’ve reached the upper baking time limit, just leave them in an extra minute or so. I happened to over-bake my first batch, so they came out crispier than chewy, but certainly just as tasty.
Let the cookies cool completely on your sheet pans before transferring to a plate or container for storage. At room temp, they will stay fresh for 5 days. In a freezer, they will keep for a month.
Now, let’s not forget the reviews that have awarded this particular recipe a 5 on the Evil Rating Scale. My friend, the host, took a bite of one and said, “F*** you.” I was also told they were stupidly good, should be illegal, and “You ain’t right.” So, there ya have it. There were also some other cuss words and insults thrown around, but these were the ones I took note of. I hope you and yours enjoy these as much as we did, and that you win more friends than you lose with your rendition of these fantastic cookies.