Momofuku Milk Bar was definitely on my to-visit list when I went to New York, but unfortunately we just weren't able to go. There was so much other cool stuff to do (like shopping, eating bagels and watching shows on Broadway) that we just didn't make it there.
So I bought the book! In one fell swoop, I combined my love of internet shopping and food, and in no time at all my copy of Momofuku Milk Bar by Christina Tosi was in my hands.
I knew immediately that I wanted to make the Compost Cookies - I mean come on, big, chewy cookies filled with all of the junk food I love? I put ground coffee, potato chips, Tim Tams and mini pretzels in those bad boys, and seriously? I wish I'd put more ingredients in, because it really is a case of 'the more, the merrier'. I did skip the graham cracker crust mixture because I didn't have the ingredients, but it still worked out in the end. Give them a go, because this just might be the best cookie you ever have.
Adapted from Momofuku Milk Bar by Christina Tosi
225g unsalted butter at room temp
200g castor sugar
150g light brown sugar
50g glucose syrup
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
150g mini choc chips
40g rolled oats
2 1/2 tsp ground coffee
50g potato chips, roughly crushed
50g mini pretzels, roughly crushed
4 tim tams, roughly crushed
1. Combine the butter, sugars, and glucose in a large mixing bowl with a wooden spoon for about 3 - 4 minutes until light and creamy (if you have a kitchen-aid, by all means use it: medium high for 2 minutes). Add the egg and vanilla, then mix until fully incorperated, at least 5 minutes.
2. Add the flour, baking powder, baking soda, and salt, and mix until the dough starts to come together - this should take about 1 - 2 minutes. DO NOT OVERMIX. Add the chocolate chips, oats, and coffee, and mix until just incorperated, about 30 seconds. Add the potato chips (we used Red Rock Deli), pretzels and tim tams, then gently stir until just mixed in.
3. Use an ice-cream scoop to portion out the dough onto baking-paper lined trays. Your cookies will need a LOT of space, so leave about 10 cm between each one. Slightly flatten the tops, cover the trays with cling wrap and refrigerate for an hour.
4. Heat the oven to 190 degrees Celsius, and bake the cookies for 15 - 20 minutes, checking at 12 mins. They should be light brown on the edges but still yellow in the middle. Cool completely before removing from trays.