My goal: to empty out as much of the fridge, freezer, and pantry before I move to Ottawa.
My reason: even with all my gym efforts, I am still a weakling and I have zero desire to lug quasi-finished bags of oats, graham cracker crumbs, potato chips, and frozen pierogies! The frozen pierogies are easily eaten in seconds with the last of the sour cream for lunch. For all the other pantry odds and ends, it’s a little more complicated.
One of my solutions: Momofuku Milk Bar compost cookies.
It’s amazing how Christina Tosi can pull together ingredients like coffee grinds and potato chips and then turn them into delicious cookies. I think she’s my new hero (or at least serious inspiration for me as I embark on my journey to Ottawa). The compost cookie recipe comes from her book: Momofuku Milk Bar. I especially love the note in the sidebar for the compost cookie recipe where Tosi tells readers to use fresh coffee grinds and not those leftover from your morning’s brew. Makes me laugh.
The pantry odds and ends that I stuffed into this recipe include semi-sweet chocolate chips, white chocolate chips, oats, graham cracker crumbs (turned into Tosi’s graham cracker crust recipe, as instructed) and potato chips. I had purchased the potato chips on a whim awhile back because they tasted good to me in the store. I rarely eat potato chips, and I never buy potato chips. That day, I left the store with two bags. I’m not sure what I was thinking, and I’ve been staring at the bags in my cupboard for months.
I think the best part of this recipe is the cookie dough itself. Obviously, we all love traditional unbaked chocolate chip cookie dough, but this one is even better. I don’t know if it’s the graham cracker crust, or the potato chips. I was really surprised that the coffee grinds added so much flavor to this recipe and for a moment, I contemplated turning off my phone and settling down on the couch with the Kitchenaid mixer bowl of cookie dough in my lap, spoon in hand.
If and when you get around to baking the chilled cookie dough, you will end up with crispy-edged jumbo cookies with the perfect balance of salty and sweet. The coffee grinds add a certain moka flavor to them, but I find every bite of cookie is a wonderful surprise.
If you love to eat chocolate chip cookies, make these cookies, and buy the book they came from. Seriously. This recipe is adapted from the recipe in Tosi’s book, with changes to the compost add-ins, among other things.
- 95 grams graham cracker crumbs
- 10 grams milk powder
- 13 grams granulated sguar
- ¼ tsp salt
- 28 grams unsalted butter, melted
- 27 grams whole milk (because I didn’t have heavy cream on hand)—yes I weighed the milk…
- 225 grams all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 235 grams semi-sweet chocolate chips
- 60 grams white chocolate chips
- 85 grams graham crust (half the above recipe)
- 43 grams large oats
- 5 grams ground coffee beans
- 50 grams potato chips
- 225 grams unsalted butter, room temperature
- 200 grams granulated sugar
- 150 grams light brown sugar
- 50 grams Wilton glucose
- 1 large egg
- 1 tsp vanilla
- Stir together the dry ingredients in a medium bowl with a fork to evenly distribute them.
- In a small cup, whisk together the butter and milk. Add this to the dry ingredients and continue mixing with a fork. Eventually the mixture will form clumps (see photo). If it doesn’t, you will need to add more melted butter, by ½ tbsp amounts until it clumps.
- Store in an airtight container. You will use half this recipe for the compost cookies.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients bowl aside.
- In another medium bowl, place the chocolate chips (white and semi-sweet), graham crust, oats, ground coffee, and potato chips. You don’t need to mix them. These are your add-ins for later.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and glucose on medium-high for 2 minutes.
- Scrape down the sides of the bowl and add the egg and vanilla. Beat this mixture for 7 to 8 minutes.
- On low speed, dump in the add-ins, and mix until they are just combined into the dough, about a minute or so.
- Reduce the mixer speed to low and add the whisked dry ingredients. Mix until the dough is just combined, scraping down the sides of the bowl as needed. Don’t overmix.
- Scoop the dough by ⅓ cups onto parchment-lined baking sheets. Pat down the scoops a little and refrigerate overnight.
- When the dough is completely chilled, bake the cookies (3 per sheet or spaced about 4 inches apart because they spread quite a bit) in a 375°F oven for 18 minutes or until the edges of the cookies are golden but the centers are still very light.
- Cool completely before serving.