These are as over the top as they sound. In case you don’t obsess over reading about food and cookbooks like I do, I will let you know. Momofuku Milk Bar is the “sweets” faction of David Chang’s restaurant empire. The head chef and part owner- Christina Tosi, is incredibly creative, and is so good at bringing some of the most over the top recipes to life. One of the hallmarks of a momofuku milkbar recipe is that for every “finished product,” multiple recipes must be made, and usually specialty ingredients have to be procured. This is part of the fun, of course. And if you follow my blog, you surely recognize my penchant for overly complicated recipes that require superfluous work and specialty ingredients. When I first came across this recipe online a few years ago, and saw the photos, it was all I could think about. I was obsessed. Also, this particular recipe requires that you only make one recipe before the final recipe can be assembled. Additionally, no ingredients that a fussy baker like myself wouldn’t have on hand *cough*milk powder*cough*. So I set to it. The first portion of this is to make the cornflake crunch, which is essentially sweet, rich, and salty cornflakes – OR – the greatest take on granola to have ever existed (seriously, try mixing these into your yogurt one morning). It’s fairly simple, and I always make a double batch, because there’s no such thing as too much cornflake crunch.
The cookies are fairly easy to make. The momofuku recipe calls for an extraordinarily large cookie, which is good, but after extensive trial and error, I’ve determined that (at least in my oven), by the time the middle is set enough not to fall out of the cookie, the edges are too crispy to be pleasant, so I’ve cut it into thirds. The cookies are still quite large by normal standards, but they’re manageable, and you don’t feel like you need to repent on the treadmill after eating one or two. Also, as a result of these being smaller, they need less cooking time and they don’t look as crazy as the originals. But they are also chewy all the way through, instead of being crunchy on the outside. Please note (as is visible in the photos below) that I doubled the recipe and it was more than my stand mixer could handle. I had a huge amount of flour that ended up on a) the kitchenaid, b) my counter, c) myself, & d) my floor. I had to replace the flour, and then go in with a spatula and ensure that everything had mixed evenly after I gave the mixer a break. Unless you have a mixer capacity that is appreciably larger than 5 qt, I would recommend making 2 single batches of these. Because… you know, they freeze well. And they’re equally good raw and frozen as they are baked and warm.
Momofuku Cornflake Marshmallow Chocolate Chip Cookies (makes around 50)
2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature
1 1/4 cup granulated sugar
2/3 cup light brown sugar, tightly packed
1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
- Add egg and vanilla extract and beat 7-8 minutes. Don’t skimp on this. It makes a difference.
- On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don’t step away from the machine/over-mix!
- Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
- Line a cookie sheet with parchment paper or a silpat. Measure out 1 oz portions and refrigerate for at least 3 hours, up to 1 week. Freeze what you do not expect to use in that time. Can be baked directly from frozen.
- Place 8 cookies on a parchment lined baking sheet (I find that parchment gives a better texture than a silpat in this situation) and bake at 375 for 9-12 minutes, rotating after 5 minutes. Pull the cookies out when they still look pretty underdone.