I think I have actually reached cookie nirvana. I mean I like cookies…pretty much never met one that I turned my nose up at. But these cookies…oh my god!!! They’ve got it all. Crunchy and chewy, sweet and salty, chock full of gooey marshmallows and shot through with little tidbits of chocolate and crispy Cornflake Crunch (oh…I’ll talk about that Cornflake Crunch bit of the recipe in just a sec…). These cookies will take you back to those lovely slow saturday mornings when you were a kid and just sat around with a bowl of cereal, zoning out on cartoons. They’re a bit like a s’more…’cept totally different. Unique I tell you. And irresistible! I could not stop eating them. Rather addictive you might say. Perhaps it is not surprizing then that the recipe comes from Chef Christina Tosi’s Momofuku Milk Bar cook book. She is the amazing chef responsible for Crack Pie, which I tried my hand at awhile ago. And since these cookies have a name which is very descriptive, yet a mouthful to get out, I’ve taken to calling them “Cookie Crack” which I feel is pretty dang accurate!
Now I will tell you right away, these cookies have gained a reputation amongst the online food bloggers as being quite finicky. So I was verrrrrrrry careful to follow chef Tosi’s instructions to a T and didn’t really have any problems. The only thing I actually changed was the size of the cookie – chef Tosi recommends scooping out 1/3 cup cookie dough per cookie which gives you a complete monster cookie. Cool perhaps and exactly what you might want if you are buying one in a cafe, but I wanted a smaller around the house sized cookie so I went with a 1 tablespoon sized scoop. I also reduced the baking temperature to 350°F and the time to 12 minutes. The original recipe calls for 375° for 18 minutes, which would have set off all the fire alarms between here and New York if I had attempted that for my smaller sized cookies. I will say though, once you reach the baking stage, you need to watch these cookies like a hawk. I’m serious. Don’t start trying to do some other chores in another room, don’t get caught up face booking or twittering. Mind the cookies! They seem to have a knack at going from “oh it’s slightly golden, I’ll give it a few more minutes” to ” good lord where is the fire extinguisher” in no time at all! Remember also that you need to let the cookies cool a bit on the baking sheet before transferring them to a cooling rack and they will continue to cook a bit while sitting on that hot sheet, so maybe take them out of the oven just a bit before you would say they were perfectly done.
I should at this point also give you a few bits of advice concerning Milk Bar Recipes that may be helpful. You should just know going into it that all of Chef Tosi’s recipes are like those Russian Matryoshka dolls, there is always one or two recipes to be found inside the final recipe. So with these cookies, you will first need to make up a batch of Cornflake Crunch which you will then crumble up and add into the cookie dough. But let me stop here for just a second to tell you about the glory of that Cornflake Crunch…It is a big part of what makes these cookies so awesome. Crunchy, sweet and salty joy! The recipe will actually yield more Crunch than you need to make the cookies, which is a good thing because it is dang near impossible to stop eating it, like straight off of the cookie sheet. With what I did manage to save I have used to top ice cream, have sprinkled it over yogurt and oatmeal as well as used it to gussy up a tried and true classic dessert (stand by for that recipe in the not too distant future😉 ). Trust me, you will not be sad that there is a little bit extra Cornflake Crunch.
The next thing I should mention is that although Chef Tosi does provide both european style weight measurements in grams as well as american style cup measurements for all of her recipes, you really need to go with the weight measurements. Now don’t get me wrong, I have always admired the cooks who could just play loose and fast with all the ingredients and still have delicious morsels spill forth from their kitchens. However, those folks won’t do well with a Milk Bar recipe. Precision is what is required here and my scooped cup of flour, I can almost guarantee you will be different from the next persons. So bite the bullet and get out there and buy a good old scale. Once you get the hang of it you won’t dream of going back! Measurements are not the only bit you need to focus on either. There are some techniques which must be executed exactly as well in order to enjoy success. The first is creaming the butter. Chef Tosi insists on a ten minute creaming process. She goes into great detail explaining why in the cookbook, which if you haven’t bought yet, you just don’t know what you’re missing out on! But suffice it to say, she considers the creaming step the most important one in making a Milk Bar cookie.
Also important with these cookies is the chilling time. When she says chill the dough for one hour, she is serious. Do not bake these cookies at room temperature, because you will be so sorry. I actually chilled my cookie dough overnight, just to be sure! So there you have it! All of my cautionary advice for making these delicious Cornflake-Chocolate Chip-Marshmallow Cookies. It’s really not that difficult and for all that focus and concentration you will be rewarded with a batch of unbelievably tasty cookies. Chewy and crunchy, covered with pools of gooey bubbly marshmallow, and flaked with chocolate. Cookie Crack extraordinaire! Get baking!!!
Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies
recipe slightly adapted from: Momofuku Milk Bar cookbook
- 225 gram (16 tablespoons/2 sticks) butter, at room temperature
- 250 grams (1 1/4 cup) granulated sugar
- 150 grams (2/3 cup) tightly packed light brown sugar
- 1 egg
- 2 grams (1/2 teaspoon) vanilla extract
- 240 grams (1 1/2 Cup) flour
- 2 grams (1/2 teaspoon) baking powder
- 1.5 grams (1/4 teaspoon) baking soda
- 5 grams (1 1/4 teaspoon) kosher salt
- 270 grams (3 cups) Cornflake Crunch (recipe to follow)
- 125 grams (2/3 cup) mini chocolate chips
- 65 grams (1 1/4 cup) mini marshmallows
Combine the butter and sugars in the bowl of a standard 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 marshmallow just until incorporated.
Using a 2 3/4 ounce (NSF #16) ice cream scoop (or a 1/3 cup measure) portion out the dough onto a parchment-lined sheet pan. This sized scoop will yield jumbo sized cookies. I prefer to use a 1 Tablespoon (NSF#40) cookie scoop. The cookies are still good sized (about 3 to 3 1/2″ across). 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!
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment-or silpat lined sheet pans. Bake for 13 minutes. the cookies will puff, crackle and spread. At the 13 minutes 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 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. At room temperature, the cookies will keep fresh for 5 days; in the freezer they will keep for 1 month.
yield: 360 grams (4 cups)
- 170 grams (5 cups) cornflakes
- 40 grams (1/2 cup) milk powder
- 40 grams (3 Tablespoons) sugar
- 4 grams (1 teaspoon) kosher salt
- 130 grams (9 tablespoons) butter, melted
Heat the oven to 275°F.
Pour 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.
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. 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.
Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies brought to you by: Runcible Eats (www.leaandjay.com)