Have you ever been obsessed with a place you've never been to? If so, you can relate to my love for Milk Bar. MB is the bakery branch of the Momofuku chain, started by chef David Chang. As far as baking heroes go, Christina Tosi from Milk Bar is up there pretty high. There are some bakeries you see and you just think, "this is so awesome". During my time in NY I never made it to Milk Bar, but I have the cookbook and follow Christina and David Chang from Momofuku regularly. These compost cookies are one of their biggest sellers, alongside cereal milk™, and crack pie® (yes the trademarks are necessary).
So these cookies are Semi Homemade because they start with a kit (Purchased HERE). While it's a kit, don't be fooled, these puppies take a bit of TLC and time. This ain't no Betty Crocker Mix.
Look at that cookie! Nom nom nom.
So! Once you open your fun box you have all the goodies inside.
Very fun. In addition to the kit you will need:
- 9 Tbsp Butter
- 1 Egg
- And about a cup and a half of Pretzel and Potato Chip mix ins.
So there are four packages inside the box, the sugar mix, the cookie mix, the graham cracker mix, and the mix-ins.
Start off by combining the graham cracker and one tablespoon of butter until it turns into small clumps. Put this into the fridge.
Next mix the sugar packet and softened butter on low speed for 2 minutes. Scrape the bowl, add your egg and then beat on medium high speed for about 8-10 minutes, or until fluffy.
Scrape the bowl again, and add in your cookie mix, on medium speed for about 30 seconds, or just until the dough comes together.
Lastly add in the cookie mix-ins and that bowl of graham cracker crumbs you forgot you had in the fridge. Scrape the bowl, and fold in your 1 1/2 cups of lightly crushed pretzels and potato chips. I didn't have potato chips, but I did have plain pretzel crisps and they worked out just fine.
At this point your dough should look like this:
Hello heaven.
Next form the dough into round balls, or use a medium cookie scoop. Place onto a parchment paper'ed sheet pan and refrigerate for an hour, minimum. This dough is very light, and needs the refrigeration to hold it's shape.
Bake at 375, for about 13 minutes, rotating halfway through. The cookies will spread so use two sheet pans.
These cookies are so great, they're sweet, salty, rich, crisp, and chewy. By far, one of my favorite kits I've used. They are also great for pretending you're at Milk Bar, enjoying them with a glass of cereal milk =)
Just in case you want to make them from total scratch, the LA times printed the recipe here!
