I told the boys I was starting this blog to create a family “recipe book” so that if I were to die in a firey ball tomorrow, at least there would be good food at the wake (hey, they’re 8 and 9 … they love that sort of talk). They immediately went cross-eyed when I told them I would start with Pasta Fazool (pasta e fagiola for the purist). “No! No! If you die in a fiery ball, I want compost cookies!” “Me, too! Me, too!” I’m pretty sure I heard a mumbled “who likes beans anyway?” but I ignored that sacrilege and pulled out the mixer.
So, with this auspicious start, I offer you a recipe that has no family history save the last few months. But I guess this is what it’s all about; the memories have to start somewhere. And on that note, we begin.
I use the recipe for compost cookies aka Momofuku cookies from the Milk Bar website. For the most part, I follow their instructions, but I’ve yet to add their suggest graham crumbs, and I use light corn syrup (as they suggest) instead of glucose.
Compost Cookies from The Milk Bar
2 stick (16 tablespoons) butter, at room temperature
1 cup granulated sugar
2⁄3 cup tightly packed light brown sugar
2 tbs light corn syrup
1/2 tsp vanilla extract
1 1⁄3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 cup mini chocolate chips
1/2 cup mini butterscotch chips
1⁄3 cup old-fashioned rolled oats
2 1/2 tsp ground coffee
2 cups potato chips
1 cup mini pretzels
1. Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. 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. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, add the chocolate chips, butterscotch chips, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
4. Portion out the dough – about the size of a walnut – onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
5. Heat the oven to 375°F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. Bake for 13 minutes. The cookies will puff, crackle, and spread. After 13 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. Cookies freeze well uncooked (just remove from the freezer and preheat the oven … may need to add a minute or two to the baking time). Cookies also freeze well baked, sealed in vacuum sealer, and hidden. May try double-freezer bagged as well.