What does the word compost usually make you think of?
Well from now on, it should! Why? Because these are some of the best cookies out there.
Miss Tosi has done it again. Her wonderful book, Momofuku Milk Bar, constantly challenges my baking beliefs. I’m not sure if any one recipe has as much as this, though.
What kind of cookie have you ever tasted includes things like ground coffee, pretzels, potato chips, and butterscotch chips? Not to mention usual things butter, flour, oats, and chocolate chips.
Before you click away in disgust or give me the same doubtful look my mom did, hear me out! The coffee is subtle (even when I doubled the amount called for), the chips add some saltiness (otherwise you wouldn’t have known they were there), and the pretzels offer some body and crunch.
The best part of this recipe is it’s created for adaptations. It’s meant to use up the odds and ends in your cupboard. No chocolate chips? Use m&m’s instead. The possibilities are only as limited as your cupboard!
My notes on the recipe:
- Let the dough chill in the fridge for at least one hour. Like in the confetti cookies – this is an extremely important step! DO NOT SKIP IT.
- Try the original recipe at least one time before making adaptations. The flavors are really amazing together.
- Over baking the cookies made them really crunchy and perfect for dipping in milk, while a minute or 2 under baked was my idea of a perfect chewy cookie. (The darker cookies in the photos are the crunchier ones.)
Go check out the recipe over at Krissy’s Creations!
Cassie @ Bake Your Day
Averie @ Averie Cooks
Audra @ The Baker Chick
Nicole @ Sweet Peony
Meagan @ Scarletta Bakes