This spin on Compost Cookies from Momofuku Milk Bar is absolutely delicious. These cookies do differ from the originals, but are definitely inspired by them. With an amazing combination of salty and sweet flavors, they won’t last long in your cookie jar.
I love how easy it is to bake cookies! You’ll be enjoying these compost cookies within about an hour of beginning the recipe. The ingredients you will need are:
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp cornstarch
- ½ cup (or 1 stick) of softened unsalted butter
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- ¾ cup semi sweet chocolate morsels
- ¼ cup dark chocolate chunks
- 1 Tbsp coffee grounds
- ⅓ cup old fashioned rolled oats
- A handful of mini pretzels
- A few pinches of sea salt
Begin my preheating your oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking soda, salt, and cornstarch. I love adding a little cornstarch into this recipe because it makes the cookies more tender. Once the first four ingredients are whisked together, set aside.
In the bowl of your KitchenAid mixer, beat the softened butter, brown sugar, granulated sugar, and vanilla extract until combined. To soften the butter, you can pop it in the microwave for about 40 seconds. Once the butter, sugars, and extract are mixed together, add in the egg and mix on medium speed until combined.
Next. pour the dry ingredients into the KitchenAid bowl and mix on medium speed. You want to be sure that you don’t over mix the dough. Stop your mixer as soon as the ingredients are combined. Then, add in the semi sweet chocolate morsels, dark chocolate chunks, coffee grounds, and old fashioned oats.
For the dark chocolate chunks, I like to buy a block of dark chocolate and cut it up into chunks myself. This gives you a better range of chocolate to choose from, plus I like the combination of different size chunks in the cookies. I used Ghirardelli 72% Cacao Twilight Delight. For the coffee grounds, I used a dark roast—specifically a Peruvian dark roast from a local roaster. Any grounds would work, but a dark roast will give the cookies a richer flavor.
Mix the add-ins on slow speed in your mixer, just until combined. Line two baking sheets with parchment paper. Then, using a tablespoon cookie scoop, create cookie dough balls. You can use your hands to roll them into perfect circles. Place them on your cookie sheets at least 1 inch apart. You should have about 2 dozen (or 24 total) cookies.
Once all of the cookies are placed on the baking sheets, place one mini pretzel on top of each cookie dough ball and carefully press down. Once complete, sprinkle all of them with sea salt. Your compost cookies are now ready to be baked!
It’s important to keep in mind that every oven is different. It took 22 minutes for my cookies to be complete, but it may take you much less. After 10 minutes, start checking on your cookies to see if they are done. I like to lift up a cookie with a spatula while they’re still in the oven to see what the bottom looks like. Once they are slightly golden brown underneath, they are ready to come out of the oven.
Let the cookies cool for about 5-10 minutes before serving with hot chocolate, coffee, or a cold glass of milk! Santa will be happy.
Compost Cookies
This spin on Compost Cookies from Momofuku Milk Bar is absolutely delicious. These cookies do differ from the originals, but are definitely inspired by them. With an amazing combination of salty and sweet flavors, they won’t last long in your cookie jar.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 cup (1 stick) softened butter unsalted
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup semi sweet chocolate morsels
- 1/4 cup dark chocolate chunks
- 1 Tbsp coffee grounds
- 1/3 cup old fashioned rolled oats
- A handful of mini pretzels
- A few pinches of sea salt
Instructions
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Preheat your oven to 350 degrees.
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In a large mixing bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
-
In the bowl of your KitchenAid mixer, beat the softened butter, brown sugar, granulated sugar, and vanilla extract until combined. Then, add in the egg and mix on medium speed until combined.
-
Next. pour the dry ingredients into the KitchenAid bowl and mix on medium speed.
-
Then, add in the semi sweet chocolate morsels, dark chocolate chunks, coffee grounds, and old fashioned oats. Mix the add-ins on slow speed in your mixer, just until combined.
-
Line two baking sheets with parchment paper. Then, using a tablespoon cookie scoop, create cookie dough balls. You can use your hands to roll them into perfect circles. Place them on your cookie sheets at least 1 inch apart.
-
Once all of the cookies are placed on the baking sheets, place one mini pretzel on top of each cookie dough ball and carefully press down. Once complete, sprinkle all of them with sea salt.
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Bake cookies until they are slightly golden brown on the bottom. Every oven is different, but it should take about 15-20 minutes.
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