Remember when I made that addictive and delicious crack pie based on the Momofuku Milk Bar delight? I loved the combination of sweet and salty so much, so I decided to take a crack (har har) at making another recipe from the Milk Bar: compost cookies. These cookies looked awesome: a compost-like combination of traditional sweet baking items (chocolate chips, white chocolate chips, etc.) and salty snacks (potato chips, pretzels, etc.). The recipe also uses a funky, non-traditional method for making the batter than involves creaming the butter, sugar and eggs together for over 10 minutes.
Sadly, while the unbaked dough was to die for, I can't say I'm super excited about how the cookies came out. The were super flat, despite the fact that I refrigerated the dough as the recipe suggested. They were also super greasy when baked... maybe due to the added grease from the potato chips? Finally, they were just too big... 6 ounces of dough makes a cookie that is literally bigger than the plate I wanted to put it on.
Sadly, while the unbaked dough was to die for, I can't say I'm super excited about how the cookies came out. The were super flat, despite the fact that I refrigerated the dough as the recipe suggested. They were also super greasy when baked... maybe due to the added grease from the potato chips? Finally, they were just too big... 6 ounces of dough makes a cookie that is literally bigger than the plate I wanted to put it on.I think I may try the recipe again, and make the following changes in the hopes that the final product lives up to the hype: for my salty snacks, add fewer greasy potato chips and supplement with some pretzels, skip the extra long creaming process, and make the cookies half the size.
