Growing up, the holidays in our home always meant tins full of Greek and Swiss cookies, like Spitzbuebe and Mailaenderli. We’re heading to Switzerland to get our hands on those cookie tins in a few weeks, but in the meantime we have a cookie recipe to share from this side of the Atlantic, inspired by the NYC fav, Momofuku Milk Bar. These are a mix of salty and sweet, and for a twist on the classic chocolate chip, are customizable based on what you have handy in your pantry…hence the “compost.” For anyone with little nuggets out there, we think Santa would enjoy a few of these left out for him on Christmas Eve.
2 sticks butter
1 cup sugar
2/3 cup light brown sugar
1/2 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
3/4 cup mini chocolate chips
3/4 cup heath bar, chopped
1/3 cup old-fashioned rolled oats
2 1/2 tsp ground coffee
1 cup pretzels, crushed
Preheat oven to 375 degrees
In a medium bowl, cream butter and sugar until smooth
Add egg and vanilla extract, beat until smooth
Add flour, baking soda, baking powder and salt, mix
Stir in your compost – chocolate chips, heath, pretzels etc.
Drop teaspoon-sized cookie dough balls on to cookie sheet
Flatten tops and cover with plastic wrap, refrigerate for ~1 hr before baking
Bake for ~20 mins until edges are lightly browned
Holiday treat yo self!
Recipe inspired by Momofuku Milk Bar