Compost Cookies
Recipe type: Dessert
This is the famous Compost Cookie from the Momofuku Milk Bar.
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ⅔ cup tightly packed dark brown sugar
  • 1 tbsp dark corn syrup
  • 1 egg
  • ½ tsp vanilla extract
  • 1⅓ cups bread flour (you may use AP flour instead if you don’t have it on hand)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup mini chocolate chips
  • ½ cup butterscotch chips
  • ½ cup of graham crust (recipe below)
  • ¾ cup old-fashioned rolled oats
  • 2½ tsp ground espresso
  • 2 cups plain potato chips
  • 1 cup mini pretzels
  • ½ cup dried cranberries
  1. Line baking sheets with parchment paper.
  2. Using a stand mixer with the paddle attachment, cream together butter, sugars, and corn syrup for 2-3 minutes.
  3. Scrape down the sides of the bowl.
  4. Then add in the egg and vanilla extract and beat on medium-high for 7-8 minutes.
  5. While the mixture is beating, stir flour, baking powder, baking soda, and salt together in a separate mixing bowl.
  6. Next turn the speed to low. Slowly add the flour mixture to wet ingredients and mix until almost combined, about 1 minute.
  7. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, cranberries, and ground espresso. Mix for 30 seconds.
  8. Next the potato chips and pretzels (whole, not broken or mashed). Mix until just incorporated, about another 30 seconds.
  9. Use a large tablespoon to portion out dough onto baking sheets. and flatten slightly.
  10. Cover and refrigerate for 1 hour.
  11. While cookies are chilling, preheat oven to 375 degrees.
  12. Bake for 13 minutes, or until the edges are darker brown and crisp and the center is chewy.
  13. Cool on the baking sheet for 10 minutes before
  14. Let cookies cool on baking sheet before moving them to a wire rack or container.
  15. Freeze extra cookies up to 1 month to keep them fresh.
Recipe by Life in a Skillet: food, family, culture at