I’ve been lucky enough to dine at a few of David Chang’s eateries over the years – Momofuku Noodle Bar, Momofuku Milk Bar, and Momofuku Ssam Bar. All were very memorable experiences in their own way, and I’m excited for Majordomo to open up in LA soon! I loved the Milk Bar concept and still dream about that cereal milk soft serve. My sister-in-law loves salty snacks and cookies, so I wanted to make a crowd-pleasing sweet and salty treat that wasn’t the usual Brown Butter Sea-Salted Rice Crispy Treats for the family get-together. I remembered the Compost Cookie from my first visit to Milk Bar in New York and wanted to recreate it.
I followed the recipe exactly as written the first go around, and I thought the cookies were a bit too sweet for my taste and way too big. The next time, I used a 1/4 measuring cup to portion out the dough and reduced the time in the oven. I also used less butterscotch (which I thought overpowered the rest of the cookie a bit) and added pecans. The original recipe came from an article in the Los Angeles Times if you want to use the original version. I’m sharing the recipe here with my tweaks:
MAKE THE GRAHAM CRACKER MIXTURE
- 1 1/2 cups graham cracker crumbs
- 1/4 cup milk powder
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1/4 cup (1/2 stick) melted butter, more if needed
- 1/4 cup heavy cream
- In a medium bowl, toss together the graham cracker crumbs, milk powder, sugar and salt with your hands to evenly distribute.
- In a separate bowl, whisk together the melted butter and heavy cream. Add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons butter and mix it in with the crust base.
- This makes about 2 cups crust base, more than is needed for the remainder of the recipe. Eat the base, or use as desired in other recipes. Store in an airtight container for up to one week at room temperature, or for one month in the refrigerator or freezer.
MAKE THE COMPOST COOKIES
- 1 cup butter, at room temperature
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 tablespoons glucose or light corn syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup mini butterscotch chips
- 1/2 cup (1/4 recipe) graham crust
- 1/3 cup old-fashioned rolled oats
- 2 1/2 teaspoons ground coffee
- 2 cups potato chips
- 1 cup mini pretzels
- 2/3 cup chopped pecans
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars and glucose on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for an additional 7 to 8 minutes.
- Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute, being careful not to overmix the dough. Scrape down the sides of the bowl with a spatula.
- Still on low speed, add the chocolate and butterscotch chips, the graham crust, oats and coffee and mix just until incorporated, about 15 seconds.
- Add the potato chips, pretzels, and pecans and beat, still on low speed, just until incorporated, being careful not to overmix or break too many of the pretzels or potato chips. I found that giving the stand mixer a “pulse” or two to incorporate the chips and pretzels was enough to incorporate them but not break them up too much. (LA Times says you deserve a pat on the back if one of your cookies bakes with a whole pretzel standing up in the center.)
- Using a 1/4-cup measure, portion out the dough onto a parchment-lined sheet pan, spacing each portion roughly 4 inches apart. I fit four per baking sheet after learning from this little disaster:
- Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least one hour, up to one week. Do not bake the cookies while at room temperature because they will not bake up properly.
- Heat the oven to 375 degrees F.
- Bake the cookies, one tray at a time on the center rack, 14 to 16 minutes, rotating the cookies halfway through baking for even cooking. The cookies will puff, crackle and spread while baking, and should be very faintly browned on the edges yet still bright in the center. Give them an extra minute or so if needed.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; frozen, they will keep for up to 1 month.
NOTE: If you plan on freezing the extra dough, portion out the dough before freezing it or it will be very difficult to scoop into the measuring cups later. Once the dough is cold, it really is hard to deal with!