Compost Cookie Copycat
An old recipe for cookies similar to the Compost Cookies from Milk Bar in NYC.
Servings 15 cookies
Cost 5
Ingredients
Graham Cracker Crumble -- Optional
- 1 ½ cups graham cracker crumbs (200 grams)
- 3-4 tablespoon dry milk powder (weight varies by brand, so use 20 grams no matter the volume) (20 grams)
- 2 tablespoons sugar (24 grams)
- ¾ teaspoon salt
- 4 tablespoon melted unsalted butter (56 grams)
- 4 tablespoon cream (55 grams)
Cookie Dough
- 2 sticks cold unsalted butter, cut into chunks (225 grams)
- 1 cup granulated sugar (200 grams)
- ⅔ cup light brown sugar, tightly packed (150 grams) -- best to weigh
- 2 tablespoons corn syrup (40 grams)
- ½ tsp vanilla (I use a teaspoon and leave out the coffee)
- 1 large egg (52 grams)
- 1 ⅔ cups all-purpose or bread flour (225 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Morton brand Kosher salt or regular salt or use 1 teaspoon coarse Diamond brand
- ½ cup graham cracker crumb mixture (¼ batch) (85 grams)
- ¾ cup mini chocolate chips
- ½ cup butterscotch chips or regular size -- caramel chips work too!
- ⅓ cup oats, old fashioned
- 2 ½ teaspoons ground coffee (any brand, not coffee grounds) or use a handful of chocolate covered espresso beans 5 grams
- 2 cups potato chips. like Cape Cod brand (50 grams) barely crush or leave whole
- 1 cup mini pretzels or puffed pretzel snacks (50 grams )
Instructions
Graham Cracker Crust (for crumbling)
- If you have the time, make this crumble and use it in the dough. If not, just use graham cracker crumbs.
- Mix together crumbs, milk powder, sugar and salt. In another bowl, stir together melted butter and cream. Add to the graham mixture and stir. Make sure it holds together when you squeeze it. If not, add a drop more melted butter. You want it to hold together in small clusters. Keep in the refrigerator or freezer until it's time to add to the cookie dough.
Cookie Dough
- In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and corn syrup on medium-high for 2–3 minutes.
- Scrape down the side of the bowl and add the egg and vanilla. Continue beating for 6–8 minutes until pale and glossy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Reduce mixer speed to low and add the dry ingredients. Mix just until combined. This is a very pale dough, but the cookies will brown, don't you worry.
- Stir in the graham cracker mixture, chocolate chips, butterscotch chips, oats and ground coffee or chocolate covered espresso beans.
- Gently fold in the potato chips and pretzels by hand to avoid breaking them too much. They'll break naturally as you shape the cookies.
- Scoop dough into ⅓ cup mounds, pressing them tightly and slightly flattening tops. Place them on a parchment-lined baking sheet or dinner plate.
- Cover and refrigerate the dough for at least 1 hour (or up to 24 hours) before baking.
- Preheat oven to 375°F (190°C). Bake chilled dough for 16–18 minutes, or until edges are golden and centers are just set. Note: Check the cookies halfway through. If they are not spreading, pull the pan out and quickly tap it gently on the counter. If they are spreading too much or in pattern that is unpleasing to you, use the edge of a spatula to push them slightly inward, gently shaping into a circle. This is tip is here because flours behave differently and with all of the add-ins, the cookies might spread more or less than the ones in the photo.
- Let cool on the pan for 5 minutes, then transfer to a wire rack. These are best once completely cool.
Notes
Dough freezes well. Freeze pre-portioned balls and bake straight from frozen (add 1–2 minutes to bake time).