Momofuku Milk Bar inspired Compost Shortbread

I have a friend who has been begging me to make chocolate chip shortbread for quite some time now. Although I usually appease requests, chocolate chip shortbread didn't make me excited. I'm sure it would've been fine - but it didn't push me to think creatively or experiment. I thought for a long time about how I could give chocolate chip shortbread my own twist and decided that I would add more mix-ins to the batter.

I thought about my favorite type of cookie, kitchen sink, which has all kinds of tidbits of sweet stuff in it; in fact it has everything except the "kitchen sink", ha ha! One of the best kitchen sink style cookies I've ever come across is the Compost Cookie from Momofuku Milk Bar. As you might know at this point, I'm a huge fan of this bakery and have already replicated many of their treats including the Corn Cookie, Chocolate-Chocolate Cookie, and Bagel Bombs. The Compost Cookie has chocolate chips, butterscotch chips, graham cracker, pretzels, potato chips, and coffee grounds. It is an incredible mix of sweet, salty, crunchy, and chewy. I decided to take the elements of the Compost Cookie and bake them into a shortbread. The results were delicious and I was able to give boring shortbread cookies a successful flavor and texture lift. Yum!

Compost Shortbread
Level of Difficulty: Beginner

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 2/3 cup confectioners' sugar
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup mini chocolate chips
  • 1/3 cup butterscotch chips
  • 1 graham cracker rectangle, crumbs
  • 1/4 cup pretzel pieces
  • 1 handful of potato chips, crushed
  • 1 tablespoon coffee grounds

Instructions

  1. With an electric mixer, beat the butter and confectioners' sugar on medium for about 3 minutes, or until smooth. Beat in the vanilla extract.
  2. With the mixer on low, add the flour in until just incorporated. Do not overmix.
  3. Fold in all of the mix-ins with a wooden spoon by hand
  4. Transfer the dough into a gallon sized ziploc or freezer bag. On a flat surface, use a rolling pin to roll the dough out about 1/4 inch thick. Chill the dough until firm (about 2 hours).
  5. When the dough is ready, take it out of the fridge, slit the plastic bag and remove the dough. Use a cookie cutter to cut out shapes, or use a knife to cut the dough into squares.
  6. In an oven pre-heated to 325 degrees, bake the cookies for about 18-20 minutes or until the edges just begin to brown. These cookies taste better when they are still slightly pale, so watch them carefully near the end to ensure that they don't get too brown. Cool completely.
  7. Re-roll any extra dough and repeat

Inspiration: Momofuku Milk Bar
Recipe adapted from: Cake Merchant