This past summer for our wedding anniversary I surprised E with a “crack pie” baking class at Momofuku Milk Bar in Brooklyn. Outfitted in our colorful bandannas (see above) and while drinking some Brooklyn Lager, we learned all about Christina Tosi’s delicious creations. We had a great time learning how to bake crack pie and really enjoyed rolling our own birthday cake truffles. We even walked out with a signed copy of the Momofuku Milk Bar Cookbook. I am determined to make their Birthday Cake for my birthday this year! I have until June to prepare.
While we didn’t learn how to make their famous Compost Cookies, I took inspiration from this class and have come up with my version of them. It is actually a twist on Betty Crocker’s Whole Wheat Chocolate Chip Cookie recipe. I made them for Super Bowl and everyone was asking for the recipe. Here it is!
White Sugar, ¾ cup
Brown Sugar, ¾ cup packed
Butter, 1 cup, softened
Vanilla Extract, 1 ½ teaspoons
White Flour, 2 cups
Baking Soda, 1 teaspoon
Sea Salt, ½ teaspoon
Chocolate Chips, ½ package
Pretzels, ½ cup crushed (medium to small pieces)
Mini M&M’s, ½ cup
Lay’s Potato Chips, ½ cup broken
Mauna Loa Macadamia Nuts, 1/4 cup crushed
1. Preheat oven to 375 degrees F.
2. Cream together the sugars, butter, vanilla and egg in your KitchenAid Stand Mixer.
3. Slowly add the flour, baking soda and salt.
5. Use an ice cream scoop to measure out the cookies and drop them on a parchment paper covered cookie sheet. Make sure you leave enough room between each cookie so they can spread a bit.
6. Bake for 8 to 10 minutes or until light brown. The centers of the cookies should be soft.
7. Cool for 5 minutes on the cookie sheet and then remove to cool on a wire rack.
**These cookies freeze really well. One completely cooled you can stack them in a freezer bag. Take them out 20-30 minutes before you want to serve them so they can defrost properly.