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.
Preheat your oven to 350 degrees.
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.
Bake cookies until they are slightly golden brown on the bottom. Every oven is different, but it should take about 15-20 minutes.