I have to admit something… this is not my first time making these cookies. It’s actually my third.
The first two times were ‘test runs’ aka I was craving them too badly to bother documenting them. They are that good. Some may say they’re addictive, but I swear I can totally stop at ANY TIME… I just like to keep some extra cookie dough in my freezer for emergencies only I promise. If you find yourself baking a batch to share/blog, and then needing to do this another two, three times that’s completely normal. And once I get off this sugar high next week, I will totally explain to you why.
These are probably unlike any cookie you’ve ever had before. Before Momofuku Milk Bar, my idea of a cookie fell into the typical chocolate chip, oatmeal raisin, or sugar cookie variety. Which I still love but they seem so simple now that I’ve tackled some of Tosi’s recipes. In this cornflake-chocolate-chip-marshmallow cookie, each component adds something utterly unique: the nuttiness/crunch of the cornflakes, the richness of the chocolate chips, and the gooeyness of the marshmallows. The cookies also have a nice salty-sweet balance which only adds to their habit-forming nature.
Now, these aren’t the prettiest looking cookies, but let’s face it cookies aren’t really the beauty queens of desserts. Yet what this no-frills cookie lacks in looks, it makes up for in the ability to envelop you in a cookie haze. The recipe does require a little extra work as opposed to your standard cookie dough but that obviously has not deterred me from making it multiple times. I think you’ll find the extra effort worthwhile as well. Make sure to add a couple extra marshmallows to the tops of the cookie dough mounds before baking… trust me. Just, YES.
from Momofuku Milk Bar
makes 15 to 20 cookies
- 16 tablespoons (2 sticks, 225g) butter, at room temperature
- 1¼ cups (250g) granulated sugar
- ⅔ cup (150g) light brown sugar, tightly packed
- 1 egg
- ½ teaspoon (2g) vanilla extract
- 1½ cups (240g) flour [King Arthur bread flour]
- ½ teaspoon (2g) baking powder
- ¼ teaspoon (1.5g) baking soda
- 1¼ teaspoons (5g) kosher salt
- ¾ recipe (3 cups, 270g) Cornflake Crunch
- ⅔ cup (125g) mini chocolate chips
- 1¼ cups (65g) 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.
(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 overmixing 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 2¾-ounce ice cream scoop (or a ⅓-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. [I found this too high, 350°F for mine]
(6) Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes [Way too long; check at 12-13 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.
- 5 cups (170g, ½ of a 12 ounce box) cornflakes
- ½ cup (40g) milk powder
- 3 tablespoons (40g) sugar
- 1 teaspoon (4g) kosher salt
- 9 tablespoons (130g) butter, melted
(1) Heat the oven to 275°F.
(2) Put 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.