Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies
PS- Hey Guggenheim!
All of us admired the mission of the compost cookie, but there were a lot of flavors going on there. Coffee dominated my taste buds, while Patti declared butterscotch chips took over hers. Chocolate chocolate was exactly what it proclaimed to be- dark and gritty with all of the chocolate packed in there, not too sweet, but everything I want a chocolate-chocolate cookie to be... a very worthy cookie! But the favorite among us, was the afterthought I had grabbed- the cornflake-chocolate chip- marshmallow cookie. At the time, it seemed like a tame imitation of the compost cookie, something that would be interesting to try, but mostly because it said cornflakes in the name.
online. Momofuku's exact recipe! I wouldn't need to slave over this cookie, even though I was completely prepared to do so.
(I had a complete fail of a recipe recently. The recipe was very very poorly written. If I hadn't been trying to make dinner at the same time, I might have caught a few of the mistakes earlier... but when your blueberry muffin batter is bright purple and practically liquid, you already know something has gone very wrong. I baked half of these, then gave up and tossed the rest of the batter. Such a fail.)
Straight from Momofuku Milk Bar's Website:
Cornflake-chocolate-chip marshmallow cookies
makes 15 to 20 cookies
225 g (16 tbs) butter, at room temperature
250 g (1 1/4 cups) granulated sugar
150 g (2⁄3 cup tightly packed) light brown sugar
2 g (1/2 tsp) vanilla extract
240 g (1 1/2 cups) flour
2 g (1/2 tsp) baking powder
1.5 g (1/2 tsp) baking soda
5 g (1 1/2 teaspoons) kosher salt
3/4 recipe (3 cups) Cornflake Crunch (recipe below)
125 g (2⁄3 cup) mini chocolate chips
65 g (1 1/4 cups) mini marshmallows
1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.
5. Heat the oven to 375°F.
6. 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 toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
7. 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.
makes about 360 g (4 cups )
170 g (1/2 12oz box or 5 cups) cornflakes
40 g (1/2 cup) milk powder
40 g (3 tbs) sugar
4 g (1 tsp) kosher salt
130 g (9 tbs) butter, melted
1. Heat the oven to 275°F.
2. 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 glue, binding the dry ingredients to the cereal and creating small clusters.
3. 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.
4. 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.