These amazing, chewy, full of goodness cookies, are adapted from the insanely delicious Momofuku Milk Bar‘s compost cookie recipe. Perfect as a part of a sweet table or anytime snack.
- 2 sticks of butter, 16 tbsps, at room temperature
- 3/4 cup granulated sugar
- 2/3 cup brown sugar
- 2 tablespoons maple syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 teaspoon baking soda
- 1/2 fine sea salt
- 1 1/4 cup chocolate chips
- 1/3 cup old fashioned rolled oats
- 1 teaspoon instant coffee
- 1 cup potato chips
- 1 cup mini pretzels
- 1/2 cup Graham cracker crust (mix 1/2 cup graham cracker crumbs, 1 tbsp sugar, 1/4 tsp fine sea salt, 1 tbsp butter, and 2 tbsps heavy cream)
Heat oven to 375 F.
Combine the butter, sugars, and maple in the bowl of an electric mixer with the paddle attachment and mix at med-high speed for about 3 minutes till combined, making sure to scrape down the sides. Add the egg and vanilla and beat for 7-8 minutes. In the meantime, put the flour, baking powder, baking soda and sea salt, in a medium bowl and stir to mix.
Reduce the speed and add the flour mixture to the butter. Mix until the dough comes together, scraping down the sides as well. It should not take longer than a minute. Still on low speed, add the chocolate chips, the rolled oats, the graham cracker crust, and coffee for about 30 seconds. Gently blend in the pretzels and potato chips.
Line cookie sheet with parchment and use small ice cream scoop to measure even portions of cookie dough onto the sheet. Cover the sheet with plastic wrap and refrigerate for one hour.
Once ready to make, make sure you space cookies about 3-4 inches apart. Bake at 375 F for 12-18 minutes. Check often and remove from the oven when they are golden brown around the edges. Cool onto a cookie rack.