Cornflake Chocolate Chip Marshmallow Cookies
Try this refreshing new variation of the chocolate chip cookie that Momofuku Milk Bar now serves as one of their favorite cookies. Serve with a hot chocolate made from real chocolate chips
|Author: Chef Christina Tosi, Momofuku Milk Bar, New York City, New York|
|Prep time: 20 minutes|
|Cooking time: 40 minutes|
|Total time: 1 hour|
- 8 ounces Butter, unsalted, at room temperature
- 1 1/4 cups granulate sugar
- 2/3 cup light brown sugar, tightly packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups cornflake crunch see recipe below
- 2/3 cup mini chocolate chips
- 1 1/4 cups miniature marshmallows
- Cornflake Crunch - Yield 4 cups
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon butter, unsalted, melted
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- Using a 2-ounce ice cream scoop (or a 1⁄3-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.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 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.
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
- Preheat the oven to 275° F.
- Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original volume. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat and bind the dry ingredients to the cereal, creating small clusters.
- 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.
- Cool the cornflake crunch completely before storing or using in a recipe.
- At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
- 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.
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