When I heard that a friend planned on bringing me back one of the infamous Momofuku Milk Bar compost cookies from the United States to China, I was absolutely ecstatic. The Momofuku compost cookie created by Christina Tosi held promises of sweet, salty, savory, and decadent all rolled up into a cookie. It is made of pretzels, potato chips, coffee, oats, butterscotch, chocolate chips, butter, unbleached wheat flour, sugar, brown sugar, chocolate chips, butterscotch chips, graham crumbs, pretzels, potato chips, glucose syrup, eggs, whole oats, cream, milk powder, coffee grounds, salt, leavening, and vanilla. The milk powder is an interesting addition, but its distinguishing properties in a cookie is somewhat of a mystery.
Granted its enjoyment would not occur until a few days after its delivery, anticipation was still building. My friend gave me one lone cookie enclosed in cellophane. Having read a recipe (among the many variations) on how to make my own compost cookie, I started to think the calories alone could be a meal in itself. The first bite was one of buttery decadence. There is so much butter in this cookie, your teeth and tongue could feel its baked texture and presence. The cookie was also incredibly sugary with the slightest hint of coffee. There were small bits of saltiness from the pretzels (the crunch from the potato chips probably baked away), but the cookie was overall sweet. Almost too sweet. The compost cookie was still very tasty. My stomach could have managed another one had there been one available. Now, if only I could sample a compost cookie fresh out of the oven...
**The cookie photos may not be of the entire cookie, but the excitement from the idea of its consumption may have caused a lapse in memory.**
Momofuku Milk Bar. Multiple locations in New York City. www.momofuku.com/milkbar
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