I made these Compost Cookies for my family's annual vacation to a cabin up north. My grandparents, aunts, uncles, and cousins all get together for a weekend every year. We have been doing it for a couple years and we all look forward to it every year. My extended family doesn't drink much coffee, and these cookies have a very strong coffee flavor. I don't drink coffee that often and I love the coffee flavor. Just a warning for people who don't like a strong coffee flavor, take out half of the ground coffee, or take it all out if need be.
Compost Cookie
Ingredients:
225g (16 tablespoons) butter at room temperature 200g (1 cup) granulated sugar 150g (2⁄3 cup tightly packed) light brown sugar 50g (2 tbs) glucose 1 egg 2g (1/2 tsp) vanilla extract 225g (1 1/3 cups) flour 2g (1/2 tsp) baking powder 1.5g (1/4 tsp) baking soda 4g (1 tsp) kosher salt 150g (3/4 cup) mini chocolate chips 100g (1/2 cup) mini butterscotch chips 1/4 recipe (1/2 cup) graham crust 40g (1/3 cup) old-fashioned rolled oats 5g (2 1/2 tsp) ground coffee 50g (2 cups) potato chips 50g (1 cup) mini pretzels
Directions:
STEP 1 Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
STEP 2 Reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
STEP 3 Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
STEP 4 Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
STEP 5 Heat the oven to 375°f.
STEP 6 Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
STEP 7 Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Graham Crust
Ingredients:
190g (1 1/2 cups) graham cracker crumbs 20g (1/4 cup) milk powder 25g (2 tbs) sugar 3g (3/4 tsp) kosher salt 55g (4 tbs) butter (melted) or as needed 55g (1/4 cup) heavy cream
Directions:
STEP 1 Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
STEP 2 Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
STEP 3 Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
My immediate family loved these cookies because they are coffee drinkers, I'm not a coffee drinker and I loved these cookies. So really anyone can enjoy these cookies if you appreciate coffee. These cookies have the perfect crunch but are also soft in some places. I will be making these cookies again for a long time. I hope you enjoy making these cookies as much as I did.
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