The name certainly sparked a lot of interesting (and sometimes rude) comments! But truly, Momofuku is a cult restaurant chain, especially its Milk Bar.
This is my version of its Compost Cookies (because its ingredients are everything you have in your kitchen), using stuff that I can easily get. You have to make the Graham cracker mix first, then just put everything in a blender on slow. Be pleasantly surprised how crisps and chocolate chips go oh so well together!!!
Graham Cracker Mix: (I used Jacob’s Cream Crackers but I think any salty crackers would work)
50 grams cracker crumbs
1 tablespoon milk powder (I used coffee creamer, as I wasn’t going to buy something I don’t generally use)
1½ teaspoons granulated sugar
⅛ teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon heavy cream
225 grams unbleached bread flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
225 grams butter
300 grams brown sugar
2 tablespoons honey (original recipe uses glucose syrup)
½ teaspoon vanilla extract
200 grams mini chocolate chips (I used Hersheys – best if you can mix different flavours of chocolate chips)
40 grams rolled oats (not instant oats! I also added some rolled barley)
2½ teaspoons ground coffee (not instant coffee! You want the granules in the cookies)
50 grams crisps (I actually used a bag of Walkers) – bashed up slightly.
50 grams mini pretzels – bashed up slightly.
- I also threw in a handful of nuts and seeds.
Make the cracker mixture.
Separately cream the butter with sugar in the blender.
Sieve the flour in with the baking powder and baking soda.
Add everything together in a mixing bowl. Chill for at least an hour in the fridge (OK for 1 week).
Bake in a preheated oven (375 degrees) for about 20 minutes until cooked, but still soft and chewy on the inside.
Store in an airtight container and it should last a few days…..if you haven’t eaten them up, that is 🙂 They are so more-ish! (Probably because I love crisps and chocolates!)