You know how I said that my Whole Wheat Toblerone Cookies were my favourite cookies ever? Move over Toblerone Cookies, there’s a new Whole Wheat Cookie in town – the Whole Wheat Compost Cookie.
I’ve been hearing a lot about Christina Tosi and the amazing treats she’s whipping up at Momofuku Milk Bar in New York City. And then I got the second issue of my new most-favourite-magazine ever, Lucky Peach (by David Chang of Momofuku), and she had some corn cookies in there. And they made me remember that I’ve been dying to make these compost cookies (maybe I’ll brave corn cookies next) and I thought this was a perfect experiment in whole wheat cookie baking.
They’re called compost cookies because you put in all your leftover “stuff” into them. Fellow food bloggers have been delights like potato chips, dried fruit, nuts, chocolate, Doritos, bugles, pretzels, more chocolate… anything goes. I got to use up some leftover stuff in my freezer and pantry, and it made it delicious.
The secret to these cookies? Well, I think it’s two-fold:
1) Cream the butter/sugar for 10 minutes. Seriously. 10 minutes. In your mixer. It makes the batter like buttercream. It’s awesome.
2) The combination of salty-sweet. There’s a good hit of salt in this dough (mmm), and you get to put in a combination of sweet and salty treats. I added mainly sweet stuff like dark chocolate chips, leftover frozen chocolate chip cookie dough crumbles, bitter cacao nibs, chocolate-covered espresso beans and balanced them off with raw cashews.
It’s important to get the baking time right here. You want golden-brown edges like this and just a little bit of golden brown on the top.
I even popped a few leftover Garlic croutons into a few, and they were the best cookies of them all (no joke!), so no add-in is too extreme:
And you know what? No one will know they’re whole wheat unless you tell them. Enjoy!
Whole Wheat Compost Cookies
Adapted from Christina Tosi’s (from Momofuku Milk Bar) Compost Cookies via Amateur Gourmet, Makes about 30 3″ diameter cookies.
- 225g (1 c. or 2 sticks) salted butter, cut into small (around 2-3cm or 1″) cubes
- 350g (1 3/4 c.) organic crystallised granulated sugar
- 10 ml (2 tsp.) vanilla extract or paste
- 2 large eggs
- 218g (1 3/4 c.) whole wheat flour
- 10g (2 tsp.) baking powder
- 5g (1 tsp.) baking soda
- 10g (2 tsp.) sea salt
- 3 c. random baking ingredients (see notes in blog post — I used 1 c. chocolate chips, 1/4 c. cacao nibs, 1/4 c. leftover bits of chocolate chip cookie dough, 1 c. cashews, 1/2 c. chocolate-covered espresso beans)
In a stand mixer (fitted with the paddle attachment), cream butter and sugar on low speed for 2-3 minutes. Add vanilla and eggs in combine on low speed to incorporate, about 30 seconds. Scrape down the sides of the bowl with a spatula.
Super-creaming method: set a timer for 10 minutes, and continue to cream the butter/sugar mixture on medium speed for 10 minutes to dissolve the sugar granules. You’ll end up with a texture like buttercream frosting.
On low speed, add the flour, baking powder, baking soda, and salt. Mix just to incorporate all ingredients for 40-60 seconds, do not over-mix. Add your random baking ingredients and mix 10 seconds, until they are evenly spread throughout your batter.
Line a cookie sheet with parchment paper, and drop mounds of batter around 2 Tbsp. in size onto your cookie sheet. Refrigerate for 30 minutes. Repeat with remaining batter.
Preheat oven to 400F.
Once your batter has chilled for 30 minutes, bake cookies at 400F for 9-12 minutes. You want the outside edges to be golden brown and the tops to be just starting to turn golden. They will still be soft. Let cool on on cookie sheet for 5 minutes, then transfer to a cooling rack and let cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze any leftovers. You can also freeze the batter and cook straight from frozen.