Sunday, January 12, 2014

Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies

I've been meaning to make these for a long while now. Although I've never been to Momofuku or Milk Bar, I'm a huge longtime fan of David Chang and Christina Tosi simply because everything they do just seems so dang cool. (I know, very uncool of me to use the word "cool".) Back in one of my earliest posts several years ago, I mentioned that I had wanted to make Christina Tosi's Banana Hazelnut cake and I'm sad to say I haven't done that yet. It's definitely still on my ever-growing list of things to make, but I have to blame the discovery of blogs and my daily blog reading for adding to the list. Sometimes, you just need an occasion to kick start your baking and my sister's holiday office cookie swap was just the kick I needed to try these cookies out.

As I thumbed through the Milk Bar cookbook recently, most of the stuff did seem a bit more time consuming though I'm sure it's all worth it in the end. This recipe in comparison seemed relatively tame and as it might be obvious to you already, I'm always up for a chocolate chip type cookie. This one is thin, crunchy, caramelly in flavor, and chewy. Some of the mini marshmallows melt and caramelize a bit into toffee-like chewy bits while the cornflake crunch adds just that, crunch. It is a sweeter cookie than most with all the awesome add-ins, but I can't imagine it any other way. I'm sure it's the perfect accompaniment to a bottle of Milk Bar's famous cereal milk.

Be sure to follow the instructions closely for these and keep them in the fridge for at least the minimum amount of time, they really do flatten out tremendously.

Cornflake Chocolate Chip Marshmallow Cookies
Recipe adapted from Momofuku Milk Bar
Makes 15 to 20 cookies

Cornflake Crunch - Makes about 4 cups
5 cups (6 oz) cornflakes
1/2 cup milk powder
3 tbsp granulated sugar
1 tsp kosher salt
9 tbsp unsalted butter, melted

Preheat the oven to 275 deg F. Crush the cornflakes to about a quarter of their original size. Mix with the milk powder, salt, and sugar. Mix in the melted butter. Spread mixture on a lined baking sheet, bake for 20 min. Let cool completely before using.

2 sticks unsalted butter, room temp
1 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt (half the amount of fine salt)
3 cups cornflake crunch
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

In a standing mixer with a paddle attachment or with a hand mixer, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down the sides with a spatula. Mix in the egg and vanilla. Beat for another 7-8 minutes.

In a small bowl, mix together the flour, baking powder, baking soda, and salt. On low speed, mix in the dry ingredients until the dough just comes together. Mix in the cornflake crunch, chocolate chips, and mini marshmallows until just combined.

With a 2 3/4 oz ice cream scoop or a 1/3 cup measure, scoop out mounds of dough onto a lined baking sheet. Pat the tops of the dough to flatten slightly. Wrap the pan in plastic wrap and refrigerate for at least an hour, up to a week.

When ready to bake, preheat the oven to 375 deg F. Place the mounds of dough on a baking sheet spaced at least 4 inches apart. Bake for 13-15 min until golden brown on the edges and starting to brown in the center.

Cool cookies on the sheet pan completely. Store in an airtight container at room temp for up to 5 days.

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