Adapted Momofuku Compost Cookies

Baked for the 2010 Serious Eats Cookie Swap

"The original recipe is found here. I picked this because I like the original Momofuku cookie, and this recipe gets you the same cookie, but in a smaller doses." —Blondie of Blondie and Brownie

Adapted Momofuku Compost Cookies

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About This Recipe

Yield:Makes about 24 cookies
Rated:

Ingredients

  • 4 ounces 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 teaspoon vanilla
  • 1 large egg
  • 4.5 weight ounces flour (If you don’ t have a scale, fluff up the flour and scoop up 1 heaping cup. Sweep top flat)
  • 1 teaspoons baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoons salt
  • 3/4 cup sweet add-ins
  • 3/4 cup salty add-ins

Procedures

  1. 1

    In stand mixer with paddle attached, cream cold butter, both sugars and corn syrup on medium high until fluffy, 2-3 minutes. Scrape down sides of mixing bowl.

  2. 2

    Add eggs and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time sugar granules will dissolve, mixture will become an almost pale white color and double in size.

  3. 3

    Meanwhile, stir together flour, baking powder, baking soda and salt.

  4. 4

    By hand or using lowest speed of mixer, stir in flour mixture – don’t beat it in or the cookies won’t be as tender. Stir in candies and salty things.

  5. 5

    Using about heaping 1/3 cup measure or a stingy 4 ounce measure, scoop up dough and form rounds. My scooped rounds weighed a little less than 4 ounces each. Put shaped rounds on plate, cover with plastic wrap and chill for a few hours or until ready to bake.

  6. 6

    DO NOT BAKE your cookies from room temperature or they will not hold their shape.

  7. 7

    Heat conventional oven to 400°F. (350°F in convection oven). Arrange chilled cookie dough balls on parchment or non-stick foil lined cookie sheet – mine was insulated. If your cookie sheets are thin, you might want to stack two and bake cookies on stacked cookie sheets.

  8. 8

    Bake 9-11 min (I baked mine for 12-13. While in oven, cookies will puff, crackle and spread. According to original recipe, at 9 min the cookies should be browned on the edges and just beginning to brown towards the center. At 9 minutes, Mine were pale and doughy looking. Leave cookies in the oven for additional minutes if needed (it will be needed) and bake a total of about 12-14 minutes. All ovens are different so you’ll need to watch cookies, specifically the edges.

  9. 9

    Cool cookies completely on sheet pan before transferring to plate or airtight container or tin for storage (I cooled mine on sheet for only about 5 minutes, but mine were a tad bit overcooked so they were fine).

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