Momofuku’s Compost Cookies Recipe

Set aside. Place baking sheets in the refrigerator to cool. Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Then add the potato chips and pretzels until just incorporated. Do NOT bake your cookies at room temperature. Cookies
Step 1: Line baking sheets with parchment paper or silicone baking mats. Step 5: Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute. Watch Lynda Reeves demonstrate this recipe on Online TV. Graham Crust
Step 1: Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients. Step 7: Using a medium sized cookie scoop, portion out dough onto your prepared and cooled baking sheets. Step 2: In a large bowl, whisk flour, baking powder, baking soda and salt together. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Bake for 17 minutes. Store in an airtight container for up to 1 week or up to 1 month in a freezer. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Step 6: Still on low speed, add the chocolate chips, peanut butter chips, graham crust, oats and ground coffee, and mix for 30 seconds. The mixture should hold its shape if you squeeze it in the palm of your hands. Step 8: Heat oven to 375°F. Step 4: Add in the egg and vanilla extract and beat for 7-8 minutes.