Update: If you can’t tell, this is a really old post. The Compost Cookie recipe was at one point on the Regis and Kelly show (I think it’s called “Live” now) and it’s supposed to similar to the Compost Cookies sold at Milk Bar in New York. This was posted before Christina Tosi put out her first cookbook, so if you really want recipes similar to Milk Bar you should buy one of her books or find one at the library.
After all my ranting about the Regis and Kelly Compost Cookie recipe, I made a batch following the recipe as printed (pretty much) on the show’s site. Guess what? They were fabulous!
So what was the problem? Why did I get so many emails and comments from people whose cookies were thin puddles of salty goo? The problem must be the way we measure flour. If this recipe had included weights, it would have been more precise and fewer people would have had to throw out their dough.
Below is how I made the cookies, but with some tiny alterations. I wouldn’t call them changes to the recipe because they were really just clarifications. The main thing is that the flour was scooped with a heavier hand than average (5.1 oz per cup as opposed to 4.5 oz per cup), type of butter needed to identified and I felt the type of salt probably did too, since two teaspoons of salt is an awful lot unless you are using very coarse salt (like Diamond) and finally, the part about using a 6 oz ice cream scoop left me bewildered. Who has a 6 oz ice cream scoop? And how could a cookie made with a 6 oz measure bake in 9 minutes? I think in a professional bakery that could be done pretty easily, but in my kitchen the recipe required adjustments – a 1/3 cup measure worked.
So try the cookies now! You’ll like them if you get the flour amount right. And if you’ve read the negative reviews so far, you’re probably a little hesitant. I don’t blame you, so I halved the recipe.
This recipe is adapted from the clone recipe on Regis & Kelly.
Adapted Version of Regis & Kelly Compost Cookie
4 oz cold unsalted butter, chopped up (114 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup plus 2 tablespoons light brown sugar, packed (75 grans)
1/2 tablespoon corn syrup (Momofuku uses glucose)
1 tsp vanilla
1 large egg (52 grams)
4.5 weight oz (114 grams) flour (If you don’t have a scale, fluff up the flour and scoop up 1 heaping cup. Sweep top flat)
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon Morton brand Kosher salt or regular salt or use 1 teaspoon coarse Diamond brand
3/4 cup semi-sweet or good chocolate chips – wouldn’t recommend regular chopped chocolate because it might cause more spreading. Best to stick with chocolate morsels/chips.
3/4 cup (more or less) broken peanut butter filled pretzels, Zapps potato chips, regular pretzels and pecans. The ¾ cup is approximate – use what seems good to you, but the peanut butter filled pretzels were awesome!
In a stand mixer with the paddle attached, cream the cold butter, both sugars and corn syrup on medium high for 2-3 minutes until fluffy. Scrape down the sides of the mixing bowl.
Add eggs and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time the sugar granules will dissolve, the mixture will become an almost pale white color and mixture will double in size.
Meanwhile, stir together flour, baking powder, baking soda and salt.
By hand or using lowest speed of mixer, stir in the flour mixture – don’t beat it in or the cookies won’t be as tender. Stir in candies and salty things.
Using about a heaping 1/3 cup measure or a stingy 4 oz measure, scoop up dough and form rounds. My scooped rounds weighed a little less than 4 oz each. Put the shaped rounds on a plate, cover with plastic wrap and chill for a few hours or until ready to bake.
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). Arrange chilled cookie dough balls on a parchment or non-stick foil lined cookie sheet – mine was insulated. If your cookie sheets are thin, you might want to stack two and bake the cookies on the stacked cookies sheets.
Bake 9-11 min (I baked mine for 12-13. While in the oven, the cookies will puff, crackle and spread.
According to the original recipe, at 9 min the cookies should be browned on the edges and just beginning to brown towards the center. At 9 minutes, Mine were pale and doughy looking. Leave the cookies in the oven for the additional minutes if needed (it will be needed) and bake a total of about 12 to 14 minutes. All ovens are different so you’ll need to watch the cookies, specifically the edges.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage (I cooled mine on the sheet for only about 5 minutes, but mine were a tad bit overcooked so they were fine).
Not sure of the true yield because I’ve only baked two.