Cookies & Compost = Yummy Deliciousness


Say what?

Yup...cookies and compost equal some pretty darn yummy creations...especially when that creation is from the uber-renowned NYC restaurant Momofuku.  Ok, so it's not really compost per se, but basically you take whatever you have on hand and throw it into this cookie.

This is actually the cookie that you saw my kids were sharing.  That cookie was out of pure laziness since I ran out of room for the initial shaping & chilling stage of the cookie and dumped it into a bowl.  I then proceeded to dump said bowl onto the cookie sheet & baked it as is.  Yeah, I'm lazy a rebel like that.

For our cookies, I threw in chocolate, peanut butter, & butterscotch chips:

Ok, yes, that's quite normal...so here's where we make it interesting:

See that?  That, my friends, is a melange of pretzels, Oreos, potato chips, & coffee grounds...and yes, it all goes in the cookies.  I know I made my sister throw up a little in her mouth when I mentioned my add-ins.  Whoops.

But, if you're a person who likes sweet & savory creations, give this a try!  Christina Tosi, pastry chef of the Momofuku restaurants and David Chang, chef/owner/culinary bad-a$$ of the Momofuku restaurants serve this cookie in the Momofuku Milk Bar.  His other Momofuku restaurant Momofuku Ssam Bar was named of the 50 Best Restaurants in the World.  David has been nominated/won several James Beard awards over the years and was one of Times 100 Most Influential People for 2010...plus he's a DC native...whaaaaaaaaaaaaaat.  His cookbook Momofuku was released last fall.

My friend Linda, a fellow foodie and restaurant owner tipped me off to these bad boys.  You can find the recipe here.  Christina Tosi was on "Live with Regis & Kelly" showing how to make them.  On that segment one of the things they used was Goldfish crackers...I'm adventurous, but I'm not sure I could use those.  Anyhoo...if you have a stand mixer, you're in luck...'cause these bad boys need a total of 10 straight minutes of butter/sugar beating!  Also, definitely follow the chilling time.  I actually chilled mine at least overnight and even waited the 36 hours as recommended by Shirley Corriher when making cookies.  Ooh and my last rec would be to use the coffee grounds (which I used fresh coffee grounds and I've seen as used, dry grounds)...they lend a depth to the cookie which is ridiculous!

Again, find the recipe here and ENJOY!