I know these sound weird and random, but please don't click away just yet - they are so awesome! Don't worry, I thought the same thing at first too. I recently bought Christina Tosi's cookbook, Momofuku Milk Bar, and this is the first recipe I've made from it. The cookbook is unlike any I've ever read before. Every recipe is incredibly unique, and while many make me scratch my head a little bit, judging by the popularity of the restaurant, they should all be pretty delicious. And to someone who enjoys cooking complicated and time-consuming recipes from time-to-time, this book is spot on. Many of the recipes require you to cook at least one component before you can even make the recipe. And many call for some obscure ingredients that may be hard to find in regular grocery stores, but can be ordered from Amazon. So this isn't really a book that you'll cook from on a whim, but that's okay - it gives you something to plan and look forward to. My birthday is in a month, and I've already chosen my birthday cake from this book. I am way too excited to make it and am practically counting down the days. Anything that makes me look forward to turning 30, right?
So when I came across these cookies and saw that they are one of the most popular items on the menu, I knew I should give them a shot. They do require a "pre-recipe," but it is very quick and easy. Cornflakes are lightly crushed, mixed with a few other ingredients, and toasted. That in itself is incredibly addictive, but add that to the cookie dough with chocolate chips and marshmallows, and you have sweet-salty perfection. The marshmallows kind of melt into the cookie, and the cornflakes give them a lovely crunch. They are giant cookies that should be split between two people... but I ate it all myself anyway. And then I ate another one. One of the best parts about this recipe, however is that the dough can be kept in the fridge for up to 1 week. So I baked a few off earlier, and I'm saving the rest for Super Bowl Sunday. Who wouldn't want a giant sweet and salty chocolate chip cookie that's on steroids for the big game?
barely adapted from Christina Tosi's Momofuku Milk Bar
makes 15 to 20 cookies
- 16 Tbs (225 g) butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2/3 cup (150 g) light brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups (240 g) flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3 cups (270 g/ about 3/4 recipe) Cornflake Crunch (recipe follows)
- 2/3 cup (125 g) mini chocolate chips
- 1 1/4 cups (65 g) mini marshmallows
Reduce the speed to low and slowly add the flour, baking powder, baking soda, and salt. Mix until just combined.
With the mixer on low, add the cornflake crunch and mini chocolate chips. Mix until just incorporated, and paddle in the marshmallows until just incorporated.
Using an ice cream scoop or 1/3-cup measuring cup, portion out the dough onto a parchment-lined sheet pan. Lightly press down the domes to form a flat top. Wrap the pan with plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
When ready to bake, preheat the oven to 375 degrees. Transfer the dough balls onto another parchment-lined pan and space them at least 4 inches apart. Bake 15 to 18 minutes, or until the edges are light brown and the cookies are browning lightly towards the center. As the cookies bake, they will puff, crackle, and spread.
Cool the cookies completely on the sheet pans before transferring to a storage container. The cookies will keep fresh for 5 days at room temperature and 1 month in the freezer.
makes about 4 cups
- 5 cups (170 g) cornflakes
- 1/2 cup (40 g) milk powder (I used malted milk powder because it's what I had on hand, and it was fine)
- 3 Tbs (40 g) sugar
- 1 tsp (4 g) koshe salt
- 9 Tbs (130 g) unsalted butter, melted
Pour the cornflakes into 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. Stir in the melted butter. As you mix it in, the mixture will form small clusters.
Spread the mixture onto the prepared baking sheet and bake for 20 mintues, or until they look toasted, smell buttery, and crunch gently.
Cool the cornflake mixture completely before storing or using in a recipe. It will keep for 1 week at room temperature if stored in an airtight container, or 1 month in the refrigerator or freezer.