Just the other day, on the Amateur Gourmet, I saw a recipe for the Momofuku Milk Bar Compost Cookie……..and while I have heard a lot about Momofuku, and have even contemplated splurging on the cookbook, I felt that I couldn’t truly understand the attraction because I don’t live in New York City and even if I did (oh, I hope to someday), I wouldn’t be hip enough to go there.
I make a lot of cookies, especially ones with chocolate chips in them, and these were so different in the process, that I began to get a bit excited. What was all that mixing going to do to the consistency? potato chips and pretzels? Huge ice cream scoops full of dough?
I have to say that these cookies were the best I have EVER made. They are beautiful. Perfectly sized (for a giant), round, nice crackle-ly surface. And they taste awesome! The potato chip/pretzel does not really stand out, but the salt adds such a flavor dimension that most cookies don’t have.
Here is the recipe I followed from Amateur Gourmet. However, I was a bit scared of all the salt so I only used 1.5 tsp of Kosher salt, and only 1 cup of potato chip/pretzel combination. Next time, I will add more pretzels and will use bittersweet chips instead of semi-sweet…but that is just a personal preference.