There is a popular bakery in the East Village of Manhattan, called Momofuku Milk Bar.
Chef Christina Tosi creates very unique sweets there, including a cookie that is called The Compost Cookie.
There has been a lot of buzz about this cookie. To begin with, it is made with butter and sugar that is creamed for 10 minutes! Then, it is created with "thrown in" items, such as potato chips, chocolate chips, pretzels, coffee, cereal, and any other snack item you may have lying around.
Interesting right?
Well, this cookie is for sure not vegan, but you all know how I like a challenge...so, here is a version of the Compost Cookie my style.
Now normally, I would not use regular all purpose flour for a baked good. I usually skip the all-purpose flour in favor of other delicious protein and fiber filled varieties. But since this cookie is really, truly, simply a treat, and a unique one at that...I let the flour thing slide.
This cookie ends up tasting almost like Cracker Jacks in cookie form. It ends up a little chewy, a little sticky and crispy, sweet and salty. My kids thought they were the best!
Please, Please read this recipe all the way through before beginning. It does require at least an hour of refrigeration before baking.
Here is my adapted vegan version of
The Momofuku Milk Bar Compost Cookierecipe by Christina Tosi
This recipe makes 14 large cookies
In a stand mixer (or hand held, if you can hold it that long!) cream together:
1 cup of Earth Balance vegan buttery sticks
1 cup organic sugar (evaporated cane juice)
3/4 cup packed organic light brown sugar
1 tablespoon corn syrup
Cream these on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape the side of the mixing bowl with a spatula as you go.
Next, lower the speed and add:
1 teaspoon of best quality vanilla extract
2 tablespoons ground flaxmeal (I used Bob's Red Mill golden organic flaxseed meal)
6 tablespoons of water
Increase the speed to medium high and start a timer for 10 minutes (seriously). During this time the sugar will dissolve and the mixture will become very pale in color and it will almost double in size.
When 10 whole minutes is up, on a low speed, add and just incorporate:
1 3/4 cups all -purpose flour (not bleached please)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 teaspoon instant espresso (optional)
Do not over mix your batter. Just mix for 30-45 seconds and scrape down the sides of the bowl with a spatula.
Now for the fun stuff! Add in and just incorporate for 30 seconds or so:
1 1/2 cups favorite baking ingredients
I used 1 cup vegan chocolate chips, 1/4 cup of rolled oats and 1/4 cup of organic Envirokidz Koala Crisp cereal (think cocoa krispies).
and
1 1/2 cups of your favorite snack food ,lightly crushed up
I used a mixture of Kettle Brand baked potato chips with sea salt, and Snyders mini pretzels.
Use a 1/2 cup measuring cup to portion cookie down onto a parchment lined sheet pan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimium of 1 hour or up to one week.
DO NOT bake your cookies at room temperature, they will not hold their shape.
Heat the oven to 400 degrees and arrange your chilled cookie dough balls on a parchment lined or silpat-lined sheet. These cookies will spread so, place them about 4 inches apart.
Bake 9-12 minutes. The cookies will puff, crack and spread.
At 9 minutes, they will turn brown at the edges and begin to brown toward the center. Leave the cookies in the oven for the additional minutes if this hasn't happened, or your cookies still seem doughy and pale on the surface.
Important! Allow the cookies to cool completely on the cookie sheet before transferring to a plate. Store in an airtight container for up to 3 days on the counter or 1 month in the refrigerator.
Enjoy this very unique cookie with a friend. They are big enough to share!
This is my go to recipe for cookies. Your adaption is PERFECT!!!! Thanks so much for posting this, I've been making these for about a year.
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