Compost Cookies

Compost may not sound quite appealing, but if you happen to like chocolate, coconut, and rich cookies diverse in texture and flavor with every bite, then please continue. Do I have your attention now? Based on Momfuku Milk Bar’s recipe, Christina Tosi calls for an assortment of non-conventional ingredients such as potato chips, ground coffee and pretzels. However, she advocates that in the true spirit of composting, use what you have. Or in my case, use what you like.

Some may saw ewww, but I absolutely love the addition of potato chips in Tosi’s recipe. They add a fantastic crunch, while the salt balances out the sweet. A decadent sweet and salty combo. For mine, I decided to go a bit on the less salty side, so I could control the salt amount. I opted for cornflakes, which still maintains that great crunch. When the cookie comes all together with walnut chunks, oats, chocolate and cornflakes, the flavors and textures keep it deliciously interesting.

This is a incredibly fun and versatile recipe I highly recommend. Give me a chewy and chunky cookie over a smooth, homogeneous one any day.

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Compost Cookies

Inspired by Momofuku Bar’s Christina Tosi

Servings: 18 small cookies, or 12-13 large cookies

Prep time: 30 min, Total time: 3 hours

Ingredients

  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 1/4-1/2 tsp of salt
  • 1 cup 72% dark chocolate chunks (chopped from a bar)
  • 3/4 cup cornflakes
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla

Method

1. Optional: Brown the butter. Instructions here. Place in glass container and refrigerate until hardened (about 3-4 hours in the fridge, or 1-2 hours in the freezer). Take out, and set aside to allow butter to reach room temperature.

2. In a separate bowl, mix together flour, oats, baking soda and salt. Set aside.

3. In a separate bowl, mix together chocolate chunks, cornflakes, coconut and walnuts. Set aside.

4. With a paddle attachment, start to cream butter and both sugars on med-high for about 5 min.

5. Bring mixer to a low speed, add eggs and vanilla. Mix at medium speed for about 3 min.

6. Scrape down the sides of the bowl. With the mixer on low speed, slowly start incorporating the flour mixture. Mix until well combined.

7. Scrape down the sides of the bowl. Now, slowly add in the chocolate mixture. If you have a stand mixer, set to stir, or you can hand mix with a spatula. Mix until just combined.

8. Cover and refrigerate cookie dough for at least 2 hours.

9. When ready to bake, preheat oven to 350 F and line your cookie sheet with parchment paper.

10. Using a spoon or ice cream scoop, make your cookie dough mounds, setting them about 2 inches apart (~9 cookies per baking sheet), and flattening the tops.

11. Bake for 12 minutes.

12. Let cool for 10 minutes before serving.

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