This time of year always puts me in the mood to clean things out. Closets, drawers, the pantry, the freezer. The latter two came in handy for this particular recipe.
These cookies were inspired by the Compost Cookie at Momofuku Milk Bar. I haven’t visited NYC for 2 years and have been feeling some serious withdrawal for my favorite bakeries so making these helped ease the pain, and as I mentioned previously, it helped me do a bit of cleaning out at the same time!
The original recipe calls for pretzels, potato chips, chocolate chips, ground coffee, butterscotch chips, rolled oats, and graham cracker crust but I only had a few of those items on hand so I improvised. I used potato chips, semi sweet chocolate chips and chocolate chunks (yes, I often have both on hand), white chocolate chunks, ground up homemade vanilla wafers (left over in my freezer from a Thanksgiving pie crust), and ground up black sesame seeds (leftover from the last time I made black sesame ice cream and accidentally ground up too many seeds.)
The results were a multi-textured cookie that satisfied both salty and sweet cravings and almost felt like a meal due to their robustness. And better yet, I cleared out some space for more random leftover goodies from future baking projects!
Kitchen Sink Cookies (adapted from the Compost Cookies recipe in “Milk: Momofuku Milk Bar” by Christina Tosi)
- 2 sticks butter
- 3/4 cup granulated sugar
- 2/3 cup tightly packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup chocolate chips (I used a combo of milk, semi-sweet, and white chocolate chunks as that is what I had on hand)
- 2 cups potato chips (Cape Cod brand are recommended because they are crunchy and don’t break down too much in the mixing process)
- 1 1/2 cups of any other mix-ins you have on hand, I used ground homemade vanilla wafers I had leftover in my freezer from a Thanksgiving pie crust, as well as ground black sesame seeds that I had leftover from the last time I made black sesame ice cream; other recommendations are pretzels, butterscotch or peanut butter chips, ground coffee (2 1/2 teaspoons is the recommended measurement for ground coffee), old-fashioned rolled oats, but feel free to experiment
Combine the butter, and sugars in the bowl f a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and vanilla, and beat for 7 to 8 minutes.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips and any other mix-ins except for potato chips and pretzels, and mix just until incorporated. Add the potato chips and pretzels (if using) and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips.
Portion out the dough in approximately 1/3 cup measurements onto a parchment- or Silpat-lined baking sheet. Pat the tops of the cookie dough flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature as they will not bake properly.
Heat the oven to 375 degrees F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined baking sheets. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that is not the case.
Cool the cookies completely on the baking sheets before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.