So first off, I have decided that I wanted to start posting a quote with every article that I publish on here. It will be a fun way to interact with you guys and give you something to think about for the day!
I can relate a lot to this quote. As we grow up we tend to change, to meet other people’s expectations and we usually tend to lose ourselves in the process. So today I am urging you to sit back and take a moment to think about how you can make YOURSELF happier without thinking about anyone else’s feelings or judgments about you!
Alright… Now back to the main blog post of today. I am here with a not so healthy recipe this time… Cookies. Yes! You heard it right cookies!!
So here is a little background behind this recipe; back in may, we went to the Cosmopolitan Hotel and Casino here in Las Vegas to celebrate my graduation. We decided to go there for dinner and to my surprise, there was the Momofuku restaurant by chef David Chang. this might not sound like a big deal to many, but chef David Chang is all over Netflix and since Kyle and I are huge food documentaries/shows fanatics it was really cool to finally be able to see the restaurant in person!
Right next to it was Christina Tosi’s Milk Bar, keep in mind that we had just watched the dessert chef’s table episode where they talked about her and how she started Milk bar!
I took this picture with my phone late at night so the lighting was not the best but I wanted to show you guys what the hype was all about.
It was such a cute place with a beautiful colorful board of menu items. They also were selling a slice of birthday cake for 14 dollars! Crazy huh! But like Kyle always says: ” They gotta pay for rent somehow!”
So here I took the Momofuku compost cookie recipe and gave it a little bit of a twist. I added mini M&M’s because they gave the cookie a pretty pop of color and of course who does not like some extra chocolate in their cookies! This Momofuku compost cookie recipe could even be used around the holidays since it is such a crowd pleaser (Christmas, Thanksgiving, or if you are like me pretty much during the whole September through December period)
Milk bar inspired compost cookies
Yield 15-20 cookies
Prep Time 1 hour 30 minutes
Total Time 2 hours
For the graham crust mix
- ⅓ cup of graham cracker crumbs
- 1 tablespoon milk powder
- 1 ½ teaspoon granulated white sugar
- 1 tablespoon melted butter
- 1 tablespoon heavy cream
- A pinch of salt
For the cookies
- 1 and ⅓ cup of flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup or two sticks of butter at room temperature
- ⅔ cup brown sugar
- 1 cup white granulated sugar
- 2 tablespoon glucose
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips, or regular chocolate chips chopped up
- ½ cup mini m&m’s
- The prepared graham cracker mixture
- ⅓ cup old fashioned oats
- 2 teaspoons ground coffee
- 2 cups potato chips
- 1 cup broken down mini pretzels
The graham mixture
- First, place the graham crumbs in a bowl.
- Add the milk powder, the sugar, and the salt.
- Mix together the melted butter and the cream together.
- Pour the wet ingredients over the dry ingredients, toss with a fork until the mixture is wet and crumbly.
- Set aside.
The cookie mixture
- In a small bowl, mix the flour, the baking powder, the baking soda, and the salt together and set aside.
- In a larger bowl, combine the butter, sugars and the glucose. Use a hand mixer on a medium-high speed and mix until the everything looks creamy about 2 to 3 minutes. Scrape down the sides and add the egg, vanilla and continue mixing for another 5 to 6 minutes.
- Reduce the hand mixer’s speed to low and start adding the flour mixture. Mix the dough just until it comes together.
- Still on low speed, add the chocolate chips, the mini m&m’s, the graham mixture, oats, and coffee, mix just enough to have everything incorporated together. Add the pretzels and the potato chips and mix some more until everything is well incorporated.
- Using a little ice cream scoop, portion out the cookie dough onto a parchment-lined baking sheet.
- Refrigerate the cookie dough for at least an hour, or up to a week.
- Preheat the oven to 375 degrees.
- Place the chilled cookie dough on a parchment lined baking sheet keeping them at least 4 inches apart from each other.
- Bake for 14-16 minutes, or until they are faintly browned on the edges yet still bright yellow in the middle.
- Make sure the cookies are completely cool before you start picking at them even if this is the hardest part :)! (about 20 minutes)
- Store the cookies in an airtight container for about 5 days or in the freezer for a month.
Do not use instant coffee or espresso powder in place of the ground coffee, as it will dissolve into the cookies.
This is THE ultimate cookie recipe so make sure to try it out and tag me on all social media using #TDfoodi
PS: I would so appreciate it if you guys followed my blog by entering your email at the bottom of the page. This will allow me to notify you as soon as I have a new recipe out, no spamming I promise 🙂