Lifestyled by Paula Joye

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November 1st, 2012

The Compost Cookie.

The Compost Cookie.

This was a WOW moment.

Regular readers know how I feel about New York City and how I feel about baking. I feel strongly.

So to have both these loves combine in a cooking masterclass was a very good day. Christina Tosi is arguably one of the most creative dessert chefs in the world and has made Momofuku Milk Bar in New York a Michelen Star destination. There are five of them in NYC – may favourites are the original in Brooklyn and the East Village.

Momofuku Milk Bar in East Village

In the following video Christina shows us how to make The Composte Cookie and it’s what you’ll be doing this weekend. Making and eating them.

For the non-beleivers that think potato chips and pretzels have no place in a cookie – prepare to have your mind blown.

The Video.

The Recipe.


255g butter, at room temperature
200g granulated sugar
150g light brown sugar
2 tablespoon glucose
1 egg
½ teaspoon vanilla extract
225g flour
½ teaspoon baking powder
¼ teaspoon bicarbonate soda
1 teaspoon kosher salt
¾ cup mini chocolate chips
½ cup mini butterscotch chips
½ cup Graham Crust (see recipe below)
1/3 cups porridge oats
2½ teaspoons ground coffee
2 cups potato crips
1 cup mini pretzels


1. Combine the butter, sugars, and glucose in the bowl of freestanding electric mixer fitted with the paddle or flat beater 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.

2. Reduce the speed to low and add the flour, baking powder, bicarbonate of soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over-mixing the dough.) Scrap down the sides of the bowl with a spatula.

3. Still on low speed, add the chocolate chips, butterscotch chips, grahams crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over-mix or break too many of the pretzels or potato crisps. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the centre.

4. Using a 70ml capacity ice cream scoop, portion out the dough onto a parchment-lined baking tray. Pat the tops of the cookie dough domes flat. Wrap the baking tray tightly in cling film and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.

5. Heat oven to 190 degrees Celcius/Gas 5.

6. Arrange the chilled dough a minimum of 16cm apart on parchment – or silicone-lined baking trays. 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 centre. Give them an extra minute or so if that’s not the case.

7. Cool the cookies completely on the baking trays 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.

Graham Crust.

(makes about 340g)


¾ cup graham crust crumbs or crushed digestive biscuits
1/8 cup milk powder
1 tablespoon sugar
½ teaspoon kosher or sea salt
2 tablespoon butter, melted
1/8 cup heavy cream


1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2. Whisk the butter and cream together. Add to the dry ingredients and too again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25g butter and mix it in.

3. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mould just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

You Need This.

This mixer has changed my cooking life. It’s all about the timer and the blade. No more sticking a spatula down the sides while creaming or whipping. Worth every cent – I have not looked back.

CLICK TO BUY: Breville Scraper Mixer Pro, $549.95.

And Also This.

CLICK TO BUY: Momofuku Milk Bar by Christina Tosi, $49.99.

  • Phoodietweets

    Dying! Thanks for the invite to the masterclass! Not! :) Can’t wait to watch the video later.

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  • Stefanie

    Hi Paula, i love to cook but not the most confident when it comes to baking/desserts. This looks delicious though so going to give it a try, fingers crossed :)

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