“Compost-It” Cookies

Milk bar, the infamous pastry shop with numerous locations across NYC, is known for their cereal milk ice cream and tiered birthday cakes… but they should be known for their compost cookies!

As I write this, anxiously waiting for the results of the dumpster fire that is the 2020 presidential election, these inclusive, diverse, and delectable cookies are the only thing that are keeping me sane. I like to think these cookies represent the USA for what it could be- a beautiful blend of different flavors that each get their spotlight within the dependable chocolate chip cookie base.

So, in honor of democracy and reusing leftover potato chips (that might be stale…oop), I present a cookie that will have you reaching for more (and eventually making another batch of dough). Enjoy!

“Compost-It” Cookies

INGREDIENTS

{Dry mix}

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tsp cornstarch

• 1/2 teaspoon salt

{Compost Mix}

• 1/2 cup crushed potato chips

• 1/2 cup crushed pretzels

• 2 graham crackers, crushed

• 1/2 cup semi-sweet chocolate chips or chunks

• 2 tbsp rolled oats (not quick cook)

• 2 tsp coffee grounds (not instant coffee)

{Wet mix}

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup white sugar

• 1/3 cup light brown sugar, firmly packed

• 1 flax egg (or regular egg at room temperature)

• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350f

2. In a small bowl, combine all of the compost mix ingredients; set aside

3. In a separate larger bowl, cream together the softened butter and two sugars

4. Add flax egg and vanilla extract; beat until combined and set aside

5. In a medium bowl, sift the flour, baking powder, baking soda, cornstarch, and salt; whisk until combined

6. Fold the dry ingredients into the wet until JUST combined

7. Using wet hands, or a cookie scoop, form 2” cookie dough balls (of goodness); refrigerate for 1 hour (minimum) or overnight

8. Place chilled cookie dough on parchment lined trays and slightly press them down to create a slight disk shape

9. Bake for 14-16 mins, rotating trays midway through bake time

10. Let cool

11. Garnish with flakey sea salt

12. Dive in!