Skip the chocolate chip cookie this holiday season and surprise your friends and family with this recipe for Momofuku's Compost Cookie. I don't have a lot of time to write about this cookie, but all I can say is make it. The cookie went so fast I only had time to snap a picture with my phone (so sorry for the blurry photo). This recipe is based off of Momofukufor2 blog. Here is the original recipe, I just got specific with my ingredients.
Ingredients for Momofuku's Compost Cookie, makes about 2 dozen:
-1/2 cup unsalted butter, softened
-1/2 cup granulated sugar
-1/4 cup plus 2 tablespoons dark brown sugar
-1/2 tablespoon corn syrup
-1/2 teaspoon vanilla
-1 large egg
-3/4 cup plus 2 tablespoons all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-1/4 cup semi-sweet chocolate chips
-1/4 cup sweetened shredded coconut
-1/4 cup pecans, chopped
-1/4 cup Lay's Natural Thick Cut Sea Salt Potato Chips, crunched
-1/4 cup Rolos, cut in halves
-Mini pretzels, placed on top of each ball of dough
To begin, cream butter, sugars, and corn syrup until light and fluffy, about 2 or 3 minutes. Add egg and vanilla, and mix on medium speed for 10 minutes. It is helpful to have a stand-mixer, so your arm doesn't fall off. Use your paddle attachment if you are using a stand-mixer. The 10 minutes allows for the sugars to dissolve completely and creates a light and fluffy dough.
Add the flour, baking soda, baking powder, and salt to the egg mixture. Mix until just combined, don't over mix. Add the chocolate chips, coconut, and pecans, and mix until just combined. Add the potato chips and rolos and mix until just combined.
On parchment lined baking sheets, scoop out 2 tablespoons of dough per cookie. Take one mini pretzel per scoop and press it into the dough ball (mine were sticking up, don't worry it will flatten down as it bakes). Place cookie sheets in the refrigerator for at least one hour, up to a week. Wrap in plastic wrap if you are refrigerating longer than an hour.
Preheat the oven at 400 degrees F. Place your chilled cookies 4 inches apart, and bake for 9-11 minutes, until brown on the edges and beginning to brown in the center. Let cool on baking sheet for a minute and then transfer to a wire rack to cool completely. Store in an air tight container for up to a week, but they won't last that long!
If you would rather just make chocolate chip cookies, then click here for the recipe :)