Cornflake-Chocolate-Chip-Marshmallow Cookies (Adapted from the Momofuku Milk Bar Cookbook)
1 1/2 Cups white sugar
2/3 Cup brown sugar
1 Tsp. vanilla extract or paste
1 1/2 Cups flour
1/2 Tsp. baking powder
1/4 Tsp. baking soda
1 Tsp. kosher salt
3 Cups cornflakes
2/3 Cups mini chocolate chips
1 1/4 Cups mini marshmallows
1) Preheat the oven to 350 F and cream the butter, and both sugars together for 3 minutes,
or until the mixture looks like this.
2) Add the eggs…
and continue mixing the dough for 8 minutes. Tosi emphasizes the importance of creaming the butter for an extra long time, saying it can truly be tasted in the end result. Though she says that a paddle attachment is necessary, I used the normal egg beater attachment and was pleased with the results.
3) Add the flour, baking powder, baking soda and salt…
and mix together with a spatula just until the dough comes together and absorbs the flour. Don’t overmix it, or the cookies will be tough.
4) Add the cornflakes…
and mini marshmallows.
5) Mix by hand until it is all incorporated.
Try not to eat too much of it raw, but damn…it’s so great.
6) Toss the mixture onto some clingwrap, roll it into a sausage, and refrigerate it for at least 1 hour or up to overnight.
7) When you are ready to cook the cookies, take them out of the fridge, place about 3/4 slices of COLD dough onto a silpat or greased cookie sheet, and put them in a 350 F oven. Also, place the cookies at leas 4 inches apart – they spread a LOT while cooking.
Trust me on this (Batch 1).
8) Though Tosi recommends cooking the dough for 18 minutes, I found 15 minutes were optimal for my oven – the edges were brown and crispy, and the centers were just BARELY underset, so they finished cooking outside the oven.
These cookies were a hit with everyone who tried them. Buttery, crispy, rich, and with enough sweetness from the marshmallows, depth from the chocolate, and texture from the cornflakes. These were compared to lace cookies, but with the ingredients of classic s’mores, they are far more whimsical and nostalgic.
Now, I prefer a doughier cookie, but you know what that means, don’t you?
I am just going to have to eat all the dough raw next time.
Aaah, the things we do in the pursuit of good taste.