Thursday, February 2, 2012

Cornflake-Chocolate Chip-Marshmallow Cookies


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?




Cornflake-Chocolate-Chip-Marshmallow Cookies
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
Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment.  Cream at medium-high speed for 2-3 minutes.  Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

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.



Cornflake Crunch
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
Heat the oven to 275 degrees and line a baking sheet with parchment paper.

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.


18 comments:

Elizabeth said...

They look delicious!!

Joanne said...

I made these cookies for a Christmas cookie swap with some peppermint kisses mixed in. And they were like crack. Basically. As if everything I've ever eaten from Milk Bar (which may or may not be everything on the menu. At least once.)

Which cake are you making?!?!? My birthday is in Feb (the 25th) and i'm looking for cake inspiration!

reinidays said...

I love finding recipes that are a little different. I'm definitely going to try these!

Jane {In the Pink and Green} said...

Oh my gosh, these cookies sound awesome! I'm definitely going to give them a try, thanks for sharing! :)

Josie said...

Joanne, I'm so jealous! Next time I go to NYC (which is hopefully very soon), milk bar is at the top of my list. I think I'm going with the birthday cake cake, but I'm tempted by the banana cake as well. Decisions, decisions...

Elva@ Gluten Free Flour said...

looks Delicious!!! Can't wait to try it out.

warmvanillasugar.com said...

Ok, I'm totally trusting you! I bookmarked these and will try them soon! :)

Branny said...

Ok these look.great. It is totally dangerous that the recipe makes four cups of corn flake crunch but only three are required for the cookies

Sara {home is where the cookies are} said...

I bet these ARE delicious. Your description makes me want to make them NOW! Always good to have a cornflake recipe on hand. We don't eat them just as cereal - not a popular breakfast choice ;), but I do use them in a couple different dishes and then end up with a box sitting around for months. I'll keep this recipe in mind!

Josie said...

Branny, Joey and I just kept snacking on it,and I ended up with EXACTLY enough of the cornflake mixture for the recipe. So so dangerous.

Michelle said...

These look great!

Krystal Regueiro said...

DANGER!!!! I must make these cookies now....omg. I can't wait to see your birthday cake! These cookies sound incredible, I might now share with anyone.

atthepatisserie said...

I love baked goods with cornflakes in them! The taste is so interesting and novel. These cookies look amazing. Also, this cornflake crunch would have been perfect when I was developing the recipe for my secret breakfast cupcakes! Looks like I may have to try them again :)

Tara said...

This post is perfect timing for me! I'm attending the NY Culinary Experience at the French Culinary Institute and Christina Tosi is one of the chef's to pick from. Her class? Cornflake desserts! It sounded a little strange, but anything by the Momofuku master MUST be good, right?! I think I'll be signing up for her class afterall!

bakedbynicole said...

Your cookies look delicious. I bought this book shortly after it came out and it inspired me to make cookies with little marshmallows and other mix-ins, too. My cookies tasted great, but the marshmallows bubbled and leaked out quite a bit. Did you have any of these issues?

Josie said...

Nicole, if the marshmallows were on the "edge" of the cookie, it did bubble out and leak. But once the cookies cooled, I just broke off that part. It didn't happen with every cookie, just a few of them. I think it was just because of the placement of the marshmallow, if that makes sense?

bakedbynicole said...

Yes, that does make sense. I just need to be a bit strategic when forming my cookies. Thanks!

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