cornflake chocolate chip marshmallow cookies

February 5, 2013

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I got the Momofuku Milk Bar cookbook a few years ago and I’m embarrassed to say this is only the second recipe I’ve made from it. Christina Tosi seems a bit like a mad scientist reading through the book, as there are some slightly intimidating recipes. This one seemed easy enough but there are a few directions you absolutely have to follow, although I’d definitely recommend following them all. Make sure you use mini marshmallows {I cut up regular ones but it makes a difference in how they melt}, refrigerate the dough for over an hour, and definitely set them 4 inches apart on they tray because they definitely expand while cooking. These cookies are absolutely delicious, and even the one pan of slightly burnt cookies tasted so yummy! Can’t wait to make these again!

Cornflake Chocolate Chip Marshmallow Cookies from Momofuku Milk Bar
makes 15 to 20 cookies

INGREDIENTS
16 tablespoons butter, at room temperature
1 1/4 cups granulated sugar
2/3 cup tightly packed light brown sugar

1 egg
1/2 teaspoon vanilla extract

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt

3 cups Cornflake Crunch {ingredients and recipe below}
2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

DIRECTIONS
Combine the butter and sugars in a stand mixer and cream on medium-high for 2 to 3 munites. Scrape down the sides, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda,a nd salt. Mix just unti the dough comes together, no longer than 1 minute.

Still on low speed, add in the cornflake crunch and mini chocolate chips just until they’re incorporated. Add the mini marshmallows just until incorporated.

Using a 2 3/4- ounce ice cream scoop (or a 1/3-cup measure), portion ouot the dough onto a parchment-lined sheet. Pat the tops of the cookie domes flat. Wrap the sheet pan tightly in plastic wrap and regrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not hold their shape.

Heat the oven to 375 degrees.

Arrange the chilled dough a minimum of 4 inches apart on parchment-or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown towards the center. Leave them in the over for an additional minute or so if they aren’t and they still seem pale and doughy on the surface. *I would check them around 10 minutes, just in case! Mine were done around 15 minutes.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Cornflake Crunch
makes about 4 cups


INGREDIENTS
5 cups (1/2 12-ounce box) cornflakes

1/2 cup milk powder
3 tablespoons sugar
1 teaspoon kosher salt

9 tablespoons butter, melted

DIRECTIONS
Heat the oven to 275 degrees.

Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as blue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on a parchment-or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when  cooled slightly and chewed.

Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
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I’m going to try to go to the Momofuku Milk Bar while Matthew and I are in NYC. There are so many delicious things in the cookbook that I’m dying to try!
xox
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