Compost Cookies

Adapted from Momofuku Milk Bar Cookbook, page 114

Yield - 22 large cookies

2 sticks unsalted butter, room temperature

200 g (1 cup) sugar

150 g (2/3 cup) brown sugar

18 g corn syrup

1 egg

1/2 teaspoon vanilla

225 g (1 1/3 cup) flour

1/2 teaspoon baking powder

1/4 teaspoon soda

1 teaspoon salt

150 grams (3/4 cup) mini chocolate chips

100 grams (1/2 cup) butterscotch chips

40 grams (1/3 cup) old fashioned oats

5 grams (2 1/2 teaspoons) coffee grounds, dry, not brewed

50 grams mini marshmallows

50 grams potato chips

85 grams chocolate covered pretzels

  1. Cream together the butter and sugars for 4 minutes.  Add the corn syrup, egg, and vanilla and beat at high speed for 8 minutes.  Scrape the bowl as needed.
  2. Whisk together the flour, powder, soda, and salt.
  3. Add the flour mix on low speed and beat until just combined.
  4. Still on low speed beat in the in the chocolate chips, the butterscotch chips, oats, coffee, and marshmallows.  Mix until just combined.
  5. Beat for a quick second to incorporate the chips and pretzels.
  6. Use a standard size ice cream scoop to place 6 rounds of dough on a parchment lined baking sheet.
  7. Cover with plastic and refrigerate for at least 30 minutes.  Preheat the oven to 350 F.
  8. Bake for 18 minutes and then let cool.