Momofuku's Compost Cookie Recipe

Christina Tosi is the imaginative chef and co-founder of the cult Momofuku Milk Bar bakeries in New York City and Toronto. Below, she shares the recipe for her famous “compost” cookie, which is one of many sweet treats on the menu at Thursday’s second annual Chefs for Kids’ Cancer event in New York City. The event is the brainchild of Cookies for Kids’ Cancer, a nonprofit that raises much-needed funds to help fight childhood cancer.

Photo courtesy of Cookies for Kids’ Cancer

Compost Cookies
Makes about 12 cookies

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons glucose 
1 egg
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour 
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup mini chocolate chips
½ cup mini butterscotch chips
½ cup graham cracker crumbs
1/3 cup old-fashioned rolled oats
2 ½ teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

1. Heat the oven to 350F. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 3 more minutes until fluffy and pale in color.

2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute.

3. Still on low speed, add the chocolate chips, butterscotch chips, graham
cracker crumbs, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle until just incorporated, about 30 seconds.

4. Scoop or drop the dough onto a greased or lined baking tray about 3 inches apart and bake at 350F for 10-12 minutes, until golden brown.

More cookie-centric stories that should be on your radar:

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What’s your go-to cookie recipe? Tell us below!