Quite a few of you have posted this recipe, but the Momofuku Milk Bar Cookbook was a Christmas gift from one of my kids and I just HAD to try the cookie I'd heard so much about. It's my Valentine's Day present to you!
I don't need to say anything about this cookbook, do I? The Milk Bar has THE. MOST. DIVINE. DESSERTS. Unusual, too. I loved reading this cookbook....everyone wants to borrow it!
So....on to the cookies. Make the Cornflake Crunch ahead of time. This recipe can be tricky if you don't follow directions, so I'll color the important parts in the recipe just to get your attention. I know, they're kind of a pain to make, but make them ahead and freeze the dough. It needs to be refrigerated anyway and freezing the dough actually makes for a better cookie.
Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies
From Momofuki Milk Bar by Christina Tosi
16 tablespoons unsalted butter (2 sticks), room temperature
1 1/2 cups granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg, room temperature
1/2 teaspoon vanilla bean paste
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3 cups Cornflake Crunch (recipe follows) (3 cups is about 3/4 of the recipe below)
2/3 cup mini chocolate chips
1 1/2 cups mini marshmallows
Combine butter and sugars in a mixer with a paddle attachment and beat for 2-3 minutes.
Scrape down the bowl and add the egg and vanilla. Beat for 7-8 minutes.
Reduce mixer speed and add flour, baking powder, baking soda and salt. Mix only until dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add the Cornflake Crunch and mini chocolate chips and mix on low speed for only 30 seconds. Mix in marshmallows just until incorporated.
Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure) portion out the dough on a parchment-lined cookie sheet. Press down to flatten the dough somewhat, cover with plastic wrap and refrigerate a minimum of 1 hour up to one week. Or cover tightly and freeze the dough at this point.
Do not bake the cookies from room temperature.
Preheat oven to 375.
Arrange the dough on parchment paper or silpat, 4 inches apart. The cookies will puff, crackle and spread. The recipe says 18 minutes; the cookies should be browned on the edges and beginning to brown in the center. I found it took 15 minutes in my oven...start checking after 12 minutes. Much depends on whether the cookies are frozen or refrigerated and oven temps are not all alike to begin with. Allow to cool completely right on the parchment paper. The cookies will stay fresh up to 5 days in an airtight container or in the freezer up to a month.
5 cups cornflakes (1/2 box)
1/2 cup milk powder
3 tablespoon sugar
1 teaspoon kosher salt
9 tablespoons unsalted butter, melted
Preheat oven to 275
Pour the cornflakes in a bowl and crush them with your hands until they are one quarter of their original size. Add the milk powder, sugar and salt and mix well with your hands.
Pour the melted butter over and toss to coat.
Spread mixture out on a parchment or silpat-lined baking pan and toast 20 minutes. Allow to cool in the pan and store in an airtight container. It will keep fresh for 1 week, or in the refrigerator or freezer it will keep a month.