Okay, so I am pretty obsessed with Regis and Kelly. I DVR the show every day and a couple months ago when Anderson Cooper (love!) was guest co-hosting he was raving about these “Compost Cookies” that he gets from Momofuku Milk Bar, a bakery in NYC.
These cookies basically have everything in them, potato chips, pretzels, used coffee grounds and more! They sound ridiculous but everyone seems to be raving about how great they are! So today Kelly made her own version and now they have posted the recipe on their website. I can’t wait to try and make these, especially since I don’t bake or cook at all so this just sounds like a fun experiment and an exciting activity for kids too! Your children can decide what goodies to add, the original recipe has coffee grounds and random stuff in it, but it looks like today Kelly added goldfish and some of her favorite snacks.
If you do try the recipe I would love to hear what you added in your compost cookies and how they turned out! ;)
**Also, they did mention on the show to add the salty snacks first.
Christina Tosi's Compost CookiesINGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos)
DIRECTIONS:
In a stand mixer with the 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 sec 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 sec 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 sheetpan.
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 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. 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
**I also found this recipe online if you would rather try this one, I read that some people left out the coffee grounds and it didn’t seem to effect the taste.
Momofuku Compost CookiesCreamables
1 1/2 sticks butter
3/4 cup dark brown sugar
1/4 cup white sugar
2 tablespoons dry, used coffee grounds
Wet Ingredients
1 egg
1 tablespoon vanilla
Dry Ingredients
1 cup oatmeal
1 cup flour
3/4 cup roughly crushed potato chips
1/2 cup roughly crushed pretzels
1/2 cup roughly crushed Fritos
1/2 cup butterscotch chips
1/2 cup chocolate chips
1 teaspoon baking soda
1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined. (*Optional: Chill dough for 2 hrs or overnight.)
7. Shape dough into balls–about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
