This is the Best Cookie Ever and it’s named after compost

This is the Best Cookie Ever and it’s named after compost

A single bite of this cookie transports you into a taste-fueled rabbit hole, a complex tunnel of sweet and salty from which there’s no turning back … it’s Christina Tosi’s Compost Cookie. Tosi is the chef and owner of New York’s Momofuku Milk Bar, the sweet spot in David Chang’s restaurant empire, and she is awesome, creating sweet somethings out of everything from Cap’n Crunch cereal to corn to pretzels, even serving up cereal milk (a registered trademark!) to go with your candybar pie. She’s written a full-color book with her recipes, and if you’re in Brooklyn, you can even sign up to take classes to cook the book. I am NOT in Brooklyn and didn’t know about Tosi’s wonderland of taste until her Compost Cookie recipe (also a registered trademark!) caught my eye on Zite from the Table for Two blog. The “compost” part of the name comes for the idea that you can toss anything you have leftover into the dough, just like a sweet salad. Her cookie ingredients – chocolate and butterscotch chips, oatmeal, ground coffee, potato chips, and pretzels – sounded intriguing. I went for it. I’ve made these three times and have tweaked the recipe a bit. The original recipe called for mini butterscotch chips; those are hard to find and the regular sized chips added too much butterscotch. So I decreased the butterscotch chips a smidgeon, increased the oatmeal slightly, added dried cranberries for the tartness and texture, used ground espresso instead of ground coffee because that’s all I had, swapped dark corn syrup for the glucose, and used malted milk powder instead of milk powder in...