A recipe for Momofuku Milk Bar compost cookies from the cookbook Momofuku Milk Bar by Christina Tosi. These cookies are like everything cookies or everything but the kitchen sink cookies, made with potato chips, graham cracker crumbs, white and dark chocolate chips, but you can also put pretzels and pieces of candy bars.
Stir together the dry ingredients in a medium bowl with a fork to evenly distribute them.
In a small cup, whisk together the butter and cream. Add this to the dry ingredients and continue mixing with a fork. Eventually the mixture will form clumps (see photo). If it doesn’t, you will need to add more melted butter, by ½ tablespoon amounts until it clumps.
Store in an airtight container. You will use half this recipe for the compost cookies.
To make the compost cookies
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients bowl aside.
In another medium bowl, place the chocolate chips (white and semi-sweet or whatever you are using), graham crust, pretzels, oats, ground coffee, and potato chips. You don’t need to mix them. These are your add-ins for later.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and glucose on medium-high for 2 minutes.
Scrape down the sides of the bowl and add the egg and vanilla. Beat this mixture for 7 to 8 minutes.
Reduce the mixer speed to low and add the whisked dry ingredients. Mix until the dough is just combined, scraping down the sides of the bowl as needed. Don’t overmix.
On low speed, dump in the add-ins, and mix until they are just combined into the dough, about a minute or so.
Scoop the dough by ⅓ cups onto parchment-lined baking sheets. Pat down the scoops a little and refrigerate overnight.
When the dough is completely chilled, bake the cookies (3 per sheet or spaced about 4 inches apart because they spread quite a bit) in a 375°F (190 °C) oven for 18 minutes or until the edges of the cookies are golden but the centers are still very light.
Cool completely before serving.
Notes
For the glucose, I used Wilton glucose, which you can buy on AmazonIf you don't have mini chocolate chips, use the same weight of regular semi-sweet chocolate chips or dark chocolate chips.If you don't have white chocolate chips, use the same weight of butterscotch morsels.