I have heard of the Cornflake Chocolate Chip Marshmallow Cookies and that they aren't the easiest to make. A little research showed that a few other bakers had issues with the cookie. With the cookbook in my hand, it was my turn to see what all the fuss was about. I made the cornflake crunch, made the cookie dough, and after freezing the dough balls, baked them off. These cookies are now my favorite. Seriously, I don't think I will ever be able to make just a regular chocolate chip cookie again. The sweet, the salty, the butteryness, the chewiness, oh my goodness, it's cookie nirvana. I've made these cookies at least once a week since I got the cookbook about a month ago. These cookies are everything I never knew I wanted in a cookie, and so much more.
There are two components to this cookie. First you make the cornflake crunch, which is like cornflakes on crack, then you add that to the cookie dough. It seems like a lot, but the work goes quickly and you can cool the cornflake crunch while you prepare the dough. It's definitely worth it to purchase a digital kitchen scale for Milk Bar recipes. It ensures that you'll get as close to the real thing as possible and I sometimes find that the weighted measurements differ from the cups, teaspoons, and tablespoon measurements. And you should follow Tosi's directions and stick to the "10 minute creaming process". I can't stress enough how important this is!
- Use bread flour. The recipe says all purpose, but if you read in the cookbook and on the Milk Bar website it specifically states that Milk Bar uses King Arthur Bread Flour as their house all purpose flour.
- I have found a good substitute for Plugra butter and it's Kerry Gold Unsalted Butter. It's Irish butter, made from grass-fed cows. It's delicious.
- If you don't use a kitchen scale (though you really should), the amount of mini-chocolate chips is more like 3/4 cup instead of 2/3 cup.
- For the cornflake crunch, the original recipe says 130g of butter, or 9 tablespoons. I just make it easy and use one stick (113g or 8 tablespoons).
- Sometimes marshmallow meltage will occur around the edges and make the cookie look like a blob, a little trick I learned was when you remove the cookies from the oven you can use a spatula to sort of coax the meltage back into the cookie edge.
- I froze my dough for about 30 minutes then baked them from the freezer.
- The original recipe says to use a specific 2 3/4 oz. ice-cream scoop, I used my 1/4 cup cookie scoop.
- I baked the cookies at 375F for 10 minutes. When the edges are golden brown remove them from the oven. The cookies will continue to cook while they cool on the cookie sheet.
Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies
Slightly adapted from Momofuku Milk Bar Cookbook by Christina Tosi
Makes 15-30 cookies, depending on size
Ingredients:
- 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
- 1 egg
- 2 g (2 tsp) vanilla extract
- 260 g (1 1/2 cups plus 2 tablespoons) bread 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 (3/4 cup) mini chocolate chips
- 65 g (1 1/4 cups) mini marshmallows
- Make the Cornflake Crunch, set aside.
- In a standing mixer with the paddle attachment, add the butter, sugars, and vanilla. Cream for 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg and slowly incorporate, then turn up the mixer to medium high and cream for 8 minutes.
- While that creams, combine the flour, baking powder, baking soda, and salt. Once the butter mixture finishes creaming scrape down the sides of the bowl and slowly add the flour mixture. Mix just until the dough comes together.
- On low speed, paddle in the cornflake crunch and mini chocolate chips until just combined, then paddle in the mini marshmallows until incorporated.
- Portion out the dough onto a parchment lined baking sheet. Pat the domes of the dough flat and cover with plastic wrap. Chill the dough in the fridge for at least 1 hour before baking, or 30 minutes in the freezer. (I did 1/4 cup dough balls with my scoop. What ever size you decide to make the cookies, just adjust cooking time accordingly!!)
- When ready to bake, preheat the oven to 375°F.
- Place the chilled dough at least 4 inches apart on parchment bake for 10 minutes. The edges will be golden brown.
- Remove from oven and cool cookies on sheet pan.
Cornflake Crunch
makes about 360 g (4 cups)
Ingredients:
- 170 g (1/2 12oz box or 5 cups) cornflakes
- 40 g (1/2 cup) milk powder
- 40 g (3 tablespoons) sugar
- 4 g (1 tsp) kosher salt
- 113 g (8 tablespoons) butter, melted
- Preheat oven to 275F.
- In a large bowl, add the cornflakes and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and mix together. Drizzle in the melted butter and stir to coat.
- Spread evenly onto a sheet pan and bake for 20 minutes. Remove from oven and let cool.
