Bake
Hazelnut Compost Cookies
- Prep time 15 minutes
- Cook time 1 hour 18 minutes
- makes 12 cookies
Author Notes
Compost Cookies (originally created by Christina Tosi at Milkbar) are exactly what they sound like: cookies with a little bit of everything in them, much like the more familiar kitchen sink cookie. They’re a great vessel for leftover candy, crunchy snacks, salty bites, nuts—really whatever you have available in your pantry—and often include staples like chocolate, pretzels, and chips. Although I did stick to some classics in this recipe, I developed this version with a cocktail party in mind. And any good cocktail party needs alcohol, snacks (something salty, crunchy, cheesy, and sweet), and a little coffee for a pick-me-up.
The cookie dough is made with hazelnut flour and all-purpose flour, which adds a delightful nuttiness and creates a chewy cookie center. For alcohol, I added a bit of whiskey, then tossed in coffee grounds, not one but two types of Tony’s chocolate (milk and dark chocolate with salted almonds–why not?), potato chips, roasted peanuts, and the last and most questionable addition, Goldfish.
You may think Goldfish crackers sound weird, but cheese and chocolate make a pretty delicious pairing, and they add an unexpected, savory flavor to the cookie.
Tips and Tricks
• For the best results, use a kitchen scale to weigh out the ingredients. Don’t stress if you don’t have one.
• Instead of grinding whole hazelnuts, use pre-ground hazelnuts or hazelnut flour.
• If you prefer to not use whiskey, substitute with an equal amount of maple syrup instead. The whiskey adds a sweet and somewhat vanilla flavor that maple syrup mimics well.
• Do not skip shaping the cookie with a circular cookie cutter. This creates cracks on top which lend to texture variations, and also helps to condense the cookie, which in my experience, makes the center much more chewy and dense.
• To store, let them cool completely before placing them in a sealable plastic bag or container. They’ll last at room temp for 2 to 3 days.
—Nea Arentzen
Ingredients
-
2 cups
(240 grams) all-purpose flour
-
1 cup
(142 grams) hazelnut flour or finely ground hazelnuts
-
1 tablespoon
cornstarch
-
1 teaspoon
Diamond Crystal kosher salt
-
3/4 teaspoon
baking soda
-
1/2 teaspoon
baking powder
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1 cup
(226 grams) unsalted butter, softened
-
2/3 cup
(132 grams) granulated white sugar
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2/3 cup
(142 grams) light brown sugar, very packed
-
1
large egg plus 1 egg yolk
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2 tablespoons
bourbon whiskey or an equal amount of maple syrup (see Tips and Tricks)
-
1 teaspoon
vanilla extract
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2 ounces
milk chocolate, coarsely chopped
-
2 ounces
dark chocolate with almonds (or other desired dark chocolate), coarsely chopped
-
1 cup
salted potato chips
-
1 cup
Goldfish crackers
-
1/4 cup
roasted peanuts
-
1 tablespoon
coffee grounds
Directions
- In a medium bowl, combine the flour, ground hazelnuts, cornstarch, salt, baking soda, and baking powder.
- In a large bowl, use an electric mixer to beat the butter and both sugars together until light and fluffy, about 30 seconds (don’t add too much air in here). Beat in the whole egg and egg yolk until just combined, then mix in the whiskey and vanilla. Use a spatula or wooden spoon to fold in the dry ingredients until just combined.
- Add the chocolate, potato chips, Goldfish, roasted peanuts, and coffee grounds. Fold them in gently until evenly distributed, being careful not to completely crush the chips and Goldfish.
- Use a cookie scoop or a spoon to measure out 3-tablespoon-sized balls (this makes about 12 large balls, use 2 tablespoons for smaller cookies). Transfer the cookie dough balls onto a parchment-lined plate, then chill until hardened (1 hour in the refrigerator, and about 30 minutes in the freezer). This will prevent spreading and also allow the flavors to develop more.
- Preheat the oven to 350ºF/175ºC with an oven rack placed in the center position. Line a rimmed baking sheet with parchment paper, then arrange 6 cookie dough balls on the sheet, at least 3 inches apart. Return the remaining cookies to the fridge.
- Bake the compost cookies until golden brown, the edges are set and the center still looks slightly underbaked, 15 to 18 minutes. Immediately (and do not skip this part!) place a large circular cookie cutter around one cookie and quickly move it around in a circular motion. The goal is to shape it into a perfect circle, while condensing and breaking the top, creating more texture. Quickly repeat with the rest of the cookies before they cool. Sprinkle with flaky sea salt.
- Bake the second round of cookies, then enjoy them warm or wait for them to cool. (Pro tip: letting them cool allows the different textures to shine through better, lets the chips and Goldfish return to their crunchy state, and makes the whole cookie taste more chewy and caramel-y.)
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