Momofuku compost cookies…

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It was almost exactly 2 years ago that I had my first packet of that sweet salty popcorn.  I can’t remember the brand name, but you all know the one, you know the one in the green packet, yeah you do.  I know a lot of you out there have had that experience of opening that sweet sweet…and salty packet and shoving handfuls of that popcorn into your mouth until BAM – the whole packet has magically vanished.  By magically vanished, I mean you’ve shovelled the entire contents of that packet down your gob.

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Since that day, I have been obsessed with the sweet/salty combination.  Chocolate with flakes of salt, salted caramel – anything with that flavour combo, I’m instantly hooked.

Enter my new favourite salty sweet recipe.  Momofuku’s compost cookies.  Now a quick lecture for those of you who have been living under a rock… I will explain that Momofuku’s line of restaurants in New York headed up by David Chang has caused as much excitement in the food world as One Direction has amongst 14-year-old girls.  Much to the excitement of Aussies (well Sydneysiders), Chang has now opened a restaurant in Sydney, Seiobo (this apparently was only because Sydney asked first, bit slow on the uptake Melbourne – not happy!).  Part of Momofuku’s line in NY includes a bakery/milkbar and this is where this morsel of heaven is sold.

These cookies include a combination of sweet and salty snacks such as pretzels, choc chips, salted chips, ground coffee and oats.  The point of this cookie and the reason why it’s called the Compost Cookie is that you can use whatever snacks you have lying around or you enjoy the most.  But to get that sweet salty combination, select a combination of both sweet and savoury snacks.

Just a little heads up…Anyone you serve this cookie to will instantly become your best friend.

Momofuku milkbar’s compost cookies

Makes 15-20 cookies

What you need:

  • 225g (16 tbsp) butter, at room temperature
  • 100g (1 cup) caster sugar
  • 150g (2/3 cup, tightly packed) light brown sugar
  • 50g (2 tbsp) glucose or 25g (1tbsp) light corn syrup  – can be found at the supermarket
  • 1 egg
  • 2g (1/2 tsp) vanilla extract
  • 225g plain flour
  • 2g (1/2 tsp) baking powder
  • 1 1/2g (1/4 tsp) baking soda/bicarb soda
  • 4g (1 tsp) flaked sea salt
  • 250g (1 1/4 cup) chocolate chips
  • 40g (1/3 cup) rolled oats
  • 5g (2 1/2 tsp) ground coffee – don’t skip this, gives a really great depth of flavour
  • 50g (2 cups) potato chips
  • 50g (1 cup) mini pretzels (break some and keep some whole)
What to do:

Pop the softened butter, sugars and corn syrup in a bowl and with a stand mixer using the beater attachment (or handheld mixer), beat on medium-high for a couple of minutes.  Add the egg and vanilla extract and beat for 7 to 8 minutes.

In a separate bowl, mix together the flour, baking powder, baking soda and salt and then add to the butter/sugar mixture and beat on low-speed until just combined.  No more than 1 minute as this will overmix the dough.

Keep the mixer on low-speed and then add chocolate chips, oats, ground coffee, chips and pretzels and mix until just incorporated.  Again you don’t want to overmix as you don’t want to break up the pretzels and chips too much.

Using an ice-cream scoop or 1/3 measuring cup, place portions of dough on a baking sheet lined with baking paper.  Pat the top of the dough down so the domes are flat. Cover tightly with cling film and put in the fridge for a minimum of 1 hour (or up to 1 week).  Please don’t be tempted to bake them straight away as they won’t work properly.

Pre-heat oven to 190C/375F

Arrange the dough on a baking sheet about 6 to a baking a sheet ( I used two baking sheets and alternated with one in the oven and then one cooling and then I swapped until all the cookies were baked).  Make sure you leave enough space between them as they spread ALOT! And keep the ones that you aren’t cooking at the time in the fridge.  Bake the cookies for 15-18 mins.  Keep an eye on them and take them out when they are a faint golden brown on the edges and still yellow in the middle.  Take them out and let them cool on the baking sheet.

Cookies will keep in an airtight container for up to 5 days at room temp or 1 month in the freezer.



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  • Maiagould

    Would you believe that I have a bag on smarties that the ants got into, so I washed them – not a good look for a smartie. Plus a MASSIVE bag of crisps that was opened yesterday and we have, oh, about 500g to go. Instead of the compost, these snacks are now going to go into compost cookies!!! I’m so excited!!!!

    • Jules

      Clearly it was fate intervening and glad you don’t need to go dumpster diving for the ingredients 🙂

  • Anna

    I recognise that floral background

  • Can’t believe this idea (“Compost Cookies”) has never occurred to me before! Really going to have to try this with some left over pretzels I have knocking about.

    • Jules

      I’m sure you’re going to love them!

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  • Hi Emine, I just used regular salted potato chips.

    • Emine Hassan

      thank you 🙂

  • so lucky!

  • Charliebox

    I made these cookies and they spread so much they filled the entire pan! Any troubleshooting tips? I refrigerated them for 3 hours.

    • Hi Charlie,
      It could be a number of things that may have caused the spreading:
      1. Did you have your oven preheated to 190C/375F? If the oven is not hot enough, the butter melts before it has an opportunity to cook which causes the cookies to spread.
      2. I used European butter in my recipe which I believe has a higher fat content and less water (Average butter is 80% fat and 20% water) than other butters which makes it more stable when baked.
      3. Did you bake on an ungreased baking sheet? I just used regular ungreased baking paper which allows the cookies enough friction not to spread but still easy to remove.
      4. You could use more flour to increase the flour to butter ratio or even decrease the butter content. Another option is to use strong baker’s flour (bread flour), this will probably help with keeping the shape.

      I hope some of these suggestions helped. I did exactly what my recipe states above, and as you can see they turned out fine, so I’m thinking it’s either your oven temp or maybe your butter? Let me know how you go.

  • Joel

    Hi, personal pet peeve- it’s unlikely that this recipe as printed makes 15-20 cookies. I made a double batch using a level 1/3 cup (I weighed each cookie as ~90 g) and made just 14. I think a lot of recipes are guilty of this, not just this one (and I’m also guessing that’s the way the recipe was printed in the cookbook?).

    Other than that, they were frickin amazing!

  • Joel

    Hi again. I am a dummy. I miscounted by an embarrassing amount. The double batch made, like, 26. Sorry for being snarky and thanks for posting the recipe.

    (Recipe amounts are still my pet peeve.)

    • Joel

      I guess you could delete these comments if you want.

      Also- the cookies are a zillion times better the next day once they’ve cooled and crisped up a bit.

    • Hi Joel,
      Appreciate the feedback as I can also get a bit frustrated when recipes don’t work out as written. However I wonder if the difference in amount is due to differences in measurement. My understanding is that 1 cup in the US is less than 1 cup in Australia by about 10 ml so I wonder if the 1/3 scoops that we were both using were slightly different sizes, which may explain why you got more cookies than I did (lucky for you!).

      I also agree that these cookies a freaking amazing.

      Thanks for visiting

  • C

    I just read about these over the summer in Aust Gourmet Traveller.
    Made them for school snacks, sourced peanut butter chips from US store, majorly delish, love the addition of pretzels too. I just can’t keep making them as they are addictive.

    • They are so addictive, they’re kinda evil aren’t they!

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  • Steven

    These are my new favourite cookies…..addictive!!