David Chang’s delectable book Momofuku (the eponymous tome of recipes to his New York restaurant) really needs no introduction. Even less so in Australia after Chang’s visit to our shores earlier this year. If you got hold of the June edition of Gourmet Traveller, you will have come across the recipe for Momofuku’s steamed pork buns along with a piece on the man himself.
I’m yet to try making those infamous buns but another Momofuku recipe that caught my attention was when the fabulous Ellie (Almost Bourdain) tweeted about Compost Cookies. Compost Cookies? On checking out Ellie’s blog I became intrigued. The cookie is, in terms of appearance, a fairly standard looking cookie; round, brown and crunchy looking. What makes it interesting is the curious mix of snack foods and candy that you crush up and throw into the super smooth cookie dough mix. That’s the compost! :)
Up until today, I was pretty sure Elizabeth Falkner’s chocolate chip cookie recipe was the ultimate. After making compost cookies, I think there’s some serious competition in the cookie stakes! Having said that, I think Chef Falkner’s recipe holds better (less processing of the butter I’m guessing) but Compost’s dough just tastes divine! Once you make the compost and mix it through, you can nigh on take a seat and eat the raw dough. It’s *that* good.
I won’t do up the recipe here as Ellie has it down pat on her blog and her photos are fantastic. I will share my compost combo however and add a few observations and tips. For a run through of all the fun things on offer at the Momofuku Milk Bar (not to be confused with *the* Momofuku), check out David Lebovitz’s blog. There is a picture of the genuine article here so you can compare it with your own cookie. Nevermind how it looks though, this is a recipe for something very good to eat.
My compost: plain potato chips (don’t use thin types; now I did balk at the idea of putting crisps into cookie dough but trust me, it’s awesome :) ), pretzels (I liked the idea of hard, crusty bits in my cookie), Oreos, a Snickers bar, some Maltesers and a Hershey bar (I have to say that Hershey tastes amazing in cooking, adding a lovely caramel sweetness to recipes).
Notes: I have a feeling one could skimp on the amount of butter used. I ended up only using 3/4 of a cup of butter and I think even half a bar of butter (125g) would have been fine too. There is a heck of a lot of oils & fats coming through from the chocolate so your cookie should still crisp up ok. That’s the amount of butter used for Chef Falkner’s chocolate chip cookie recipe for the same amount of flour. I also only used half a teaspoon of salt in the dough as the crisps and pretzels lent enough saltiness overall. I was pretty happy with the taste. Finally, I recommend not overprocessing the compost at all. Big lumps make the resulting cookie far more interesting I think. Something I’ll remedy next time :)