I have never been an “it” girl. If you asked anyone to describe me, the word “fashionable” would never occur to them. Hip? Trendy? Edgey? No, no, and golly no. I blame it on my Idaho upbringing-you know, back in the days before the internets and cell phones and such, when po-dunk places like my hometown didn’t catch fashion trends until they were a couple years out of date in the Big City. Which I discovered when I moved to San Jose, California, for my 6th grade year. Oh, the humiliation of big bangs, when big bangs were so two years ago. That’s me, forever a couple years behind.
And so I bring you the Compost Cookie, birthed by Christina Tosi of Momofuku Milk Bar fame. Yes, this cookie was *everywhere* a couple years ago. Which is why I bring it to you now.
Perhaps soon I will make something with bacon. Or browned butter. Don’t rush me.
Chocolate Compost Cookies (adapted from Cookie Madness)
Never heard of a compost cookie? I’m not sure I believe you. But if you really haven’t, then get ready, because these babies will rock your world. They are a beast of a cookie, as big as your palm, extra thick, crisp at the edges and moist in the middle, and chock full of unexpected sweet and salty bits. The original version has a base similar to a chocolate chip cookie; my version turns that base into deep dark chocolate. This recipe is based on the adapted version developed by Cookie Madness (recipe and post here) – she tweaked the Momofuku recipe to get it to work better for home bakers, and cut it in half to make it a manageable size (about six *big* cookies). I’m repeating her techniques here, but make sure to click through for her version which includes lots of helpful notes – and also to peruse her archive of recipes, she’s got it all! My only change was to make a chocolate base for the cookie. Because who doesn’t like MORE chocolate?
- 4 oz cold unsalted butter, chopped up
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar, packed
- 1/2 tablespoon corn syrup
- 1 tsp vanilla
- 1 large egg
- 1 cup flour (fluff up flour in bin, scoop, then sweep top flat – or scale out 4 ounces)
- 2 Tbsp dutch process cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 3/4 cups semi-sweet chocolate chips, or a mix of sweet stuff (I used dried sweet cherries, mini m&ms, cocoa nibs and chopped mini malt balls)
- 3/4 cup (more or less) salty stuff (I used bugles, pretzel sticks, and peanuts)
Cream butter, both sugars, and corn syrup in the bowl of a stand mixer using a paddle blade, about 2-3 minutes. Add eggs and vanilla, mix well. Increase mixer speed to medium-high and allow to mix for 10 full minutes. DON’T SKIP THIS STEP. The mixture will almost double in volume and will become very pale in color.
In a separate bowl stir together flour, cocoa powder, baking powder, baking soda and salt. After the 10 minutes of mixing have passed, reduce mixer speed to the lowest setting and stir in the flour mixture, just until incorporated. Do not overbeat. Stir in your sweet and salty things.
Scoop dough using a heaping 1/3 cup measure. You should get about 6 hefty cookies. Place your dough mounds on a plate, cover with plastic wrap and chill at least a couple hours before baking. If you skip this step, your cookies will spread *everywhere*.
Preheat your oven to 400 degrees (350 for convection). Place your chilled dough on a parchment or silpat lined baking sheet. If your baking sheet is not insulated, stack two sheets together. Bake 12 to 14 minutes – and not a minute longer! Cool cookies completely on the sheet pan. Store in an airtight container. Best when eaten within a day or two.