A few weeks ago we got together for a feast of Momofuku themed dinner party.  Master baker Anne brought along some “Compost Cookies” from David Chang’s Milk Bar restaurant.   They were chewy and crunchie and salty and sweet and very very moorish.  I was stuffed full of pork, and there was “Crack Pie” to follow, but I couldn’t resist the cookies.

A bit of research under my belt, and a takeaway cup full of used coffee grounds from my favourite cafe to hand, I set about to bake some delicious treats.

I have adapted the recipe given by creator Christine Tosi on American TV recently.

It seems that most bloggers have omitted the used coffee grounds from the recipe, and so did Christina Tosi in the version of the recipe posted online.  I know it’s not unusual for published chef recipes of to omit something small from a recipe that will affect the flavour profile; but leaving out something so well know seems really strange.  Perhaps I’m just plain adventurous, but I think it makes a small but significant difference to the flavour.

I took them to work and bribed the boss, and a whole bunch of  the blokes in the office.  Even got my favourite barista on-side (compensation for providing the used coffee grounds).  I was upfront about the ingredients, and no-one thought they would be disgusting.  So perhaps my office is full of adventurous people too?  I do think they are a “blokey” biscuit, the savoury, crunchy flavour suits the men-folk.  I didn’t like my version as much as I liked Anne’s, I think I will try a different mix of “bits” next time.

So .. here’s the recipe.

Cream together:

225g (1 cup) butter

220 (1 cup) grams granulated (white) sugar

160 g (¾ cup) demerera sugar  (or light brown sugar – see note below)

1 tablespoon corn syrup

(I used the Kitchenaid, with the paddle attachment, cream for about 3 mins)

Add 2 eggs

1 tablespoon vanilla extract.

2 tablespoons of used coffee grounds

Mix on slow/medium until combined, then increase speed and beat for 10 mins.  Mic will be white and smooth and very airy.

Meanwhile..

Sift together the dry ingredients.

260 g (1¾ cups) plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 teaspoons salt

Remove the bowl from the mixer and fold through the dry ingredients.  You don’t want to overmix it.

Now for the fun!

Add 1½ cups cut,crushed or crumbled “sweet things”

AND 1½ cups cut, crushed or crumbled “savoury things”

I used Twix Pods and Peanut M&Ms for sweet, Pretzels, Doritos and Clix crackers for savoury.

Using a small icecream scoop (about 3cm across), or a teaspoon to divide into small mounds.

Pop these into the fridge for 30 mins, and leave them there while you preheat the oven to 190º

Place cookie “mounds” widely spaced on a silicon paper lined cookie sheet and place in the freezer for 15 mins. These will spread a lot so leave lots of space.

Bake for 9 mins, until bubbly and spread to about 7cm diamieter and lightly golden brown.

Leave them to cool for 2 – 3 mins before carefully transferring to a wire rack.  They will be quite soft for a while.

Makes about 60 cookies.

So, next time, I will add chocolate bits, and NOT coloured M&Ms, possibly a few bits of oat, and salty chips instead of the crackers.

The recipes I looked at called for Light Brown Sugar, but I only had dark, and had a packet of Demerera, so I substituted.   I think the light brown would be better.

I would love to hunt out butterscotch chips as well, so if you know where to get some, please let me know.

The coffee is definitely a must! It adds a base note to the flavour and a very subtle coffee aroma.

This entry was posted Monday, April 26th, 2010 at 10:16 pm and is filed under Recipe . You can leave a response, or trackback from your own site.