In the summer, I was exposed to the world of the Momofuku Milk Bar layer cakes. I was so obsessed with the way it looked that my very first cookbook became the Milk Bar cookbook! For those of you who don’t know this place, its a very famous bakery/restaurant in New York. Their layer cakes and cookies are made with a very interesting mix of ingredients. I spent all summer collecting different things required to make most of the things in the cookbook: cake rings, acetate, quarter sheet pans, glucose, grapeseed oil, mini choc chips for every flavor imaginable, milk powder– the list goes on and on. Its never ending if you want to make something from this cookbook haha! But its fun to walk around the grocery store and see something and be like OH! I can use it for X recipe in the cookbook! I followed the recipe exactly, but if I were to make it again, I would have made the cookie portions smaller because the cookies spread, and I like my cookies medium sized. My friends love them, so I guess I cant complain since I only eat like one. haha! The cookbook is great because the recipes reflect exactly what you get if you go to the actual bakery to buy it– even the sizing of it all is the same =) Recipe after the jump!
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons glucose
1/2 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 mini chocolate chips
1/2 cup butterscotch chips
1/2 cup Graham Cracker Crust
1/3 rolled oats
2 1/2 tsp ground coffee
2 cups potato chips
1 cup mini pretzels [buy the smallest you can find]
Graham Cracker Crust
1 1/2 cups graham crackers
1/4 cup milk powder
2 tbs sugar
3/4 tsp salt
1/2 stick butter
1/4 cup heavy cream
For Graham Cracker Crust:
1. Using a rolling pin, smash the graham crackers until its a fine texture.
2. Melt butter and mix with heavy cream.
3. Put all those ingredients together and mix around.
1. Mix the butter, sugars, and glucose on med-high for 2-3 min.
2. Add egg and vanilla and beat for 7-8 min. [the book says this is VERY important, so dont skimp on the mixing!!!]
3. Add the flour, baking powder, baking soda, and salt and mix until a dough forms- about 1 min
4. Add the chocolate chips, butterscotch, graham crust, oats, and coffee and mix for 30 sec
5. Add potato chips and pretzels. [Dont break too many of them! They look cool if you see pretzel pieces in your cookie when you bake it later!]
6. Use a regular ice cream scoop or 1/3 cup measuring cup to form balls with flat tops. Place it on a parchment lined pan
7. Freeze the balls at least an hour. DONT bake at room temp!!!
Heat oven to 375 degrees. Place maximum of 6 balls on a large cookie sheet. Bake the frozen cookie dough for 18 min. They come out looking like this:
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OMG I LOVE COMPOST COOKIES