The retailer has introduced three cookie mixes for the iconic “Compost,” “Corn” and “Blueberry & Cream” cookies.
Of course, convenience does come at a price. The mixes are $16 each, and make nine to 12 cookies, depending upon the variety. You need to add an egg and butter; and in the case of the “Compost” cookies, also your own potato chips and pretzels.
Recently, I had a chance to try samples of the mixes. They’re all quite straightforward to make. You do need to chill the resulting cookie dough for at least an hour before baking so the cookies don’t bake up flat.You also need to resist sampling one right out of the oven. The palm-size cookies need to cool so they set up properly. Otherwise, if you bite into one when it’s still quite warm, you might think it underdone.
The “Corn” cookies have the hue of cornbread and taste like a sweeter version of it, too. There’s a nice background note of salt to balance the sweetness of this very buttery and tender cookie. The “Compost” ones are a kitchen sink of graham cracker crumbs, chocolate chunks, butterscotch chips, rolled oats and coffee, along with the crushed potato chips and pretzels that you add. They’re crunchy, chewy, sweet and a touch salty, making each bite a myriad of textures and flavors.
Of course, you could just buy the “Momofuku Milk Bar” cookbook (Clarkson Potter) for $20.14 on Amazon. All three cookie recipes are included in that book by Momofuku Pastry Chef Christina Tosi. You will have to source freeze-dried corn to make the “Corn” cookies, though, as well as dried blueberries for the “Blueberry & Cream” ones.
You also could just Google “Momofuku Compost Cookie” and find the recipe readily for free on the Web.
Moreover, if you want the cookies without baking them at all, Momofuku Milk Bar will send any of those varieties to you for $12 for six cookies, plus shipping charges.
Either way, it’s definitely gotten a whole lot more dangerous for the waistline now that these wonderful cookies are more readily available.