This picture doesn't do this cookie justice. This cookie is what I would like to call 'The Ultimate Cookie'. Cornflakes, marshmallows and chocolate chips all in one cookie? Yes please! The combination of all these textures and flavours in one cookie is definitely one of the best I’ve come across. This ‘Cornflake-Chocolate Chip-Marshmallow’ is by Christina Tosi. I have the Momofuku Milk Bar recipe book and this was the first thing I decided to try from it.
Christina Tosi is the founder, owner and chef of the Momofuku Milk Bar. This amazing place is the dessert branch of David Chang’s Momofuku Resturant Group. One day when I finally get to visit New York I will definitely be paying this place a visit. One day…
Cornflake-Chocolate Chip-Marshmallow Cookies from Christina Tosi’s Momofuku Milk Bar Cookbook
This recipe makes around 15-20 cookies
- 1 cup of unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2/3 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups of Cornflake Crunch (recipe is below and is also from the Milk Bar Cookbook)
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows (I cut up normal sized marshmallows since I couldn't find any mini ones)
Cream together the butter and sugars for 2 to 3 minutes on a medium-high setting with your electric mixer. Scrape down sides of bowl, then add egg and vanilla and beat for an additional 7 to 8 minutes.
Lower speed to low and add flour, salt, baking powder, and baking soda. Mix until the dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
Keep the mixer on low, add cornflake crunch and chocolate chips and mix until just combined (around 30 to 45 seconds). Add mini marshmallows and mix until just incorporated.
Using an ice-cream scoop portion the dough out onto a prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat your oven to 190 degrees celcius (not fahrenheit!).
Arrange the chilled dough at least 4 inches apart on prepared baking sheets and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
Cornflake Crunch (Makes around 4 cups)
- 5 cups of corn flakes
- 1/2 cup milk powder
- 3 tablespoons sugar
- 1 teaspoon coarse salt
- 9 tablespoons melted butter
Preheat oven to 135 degrees celcius (again, not fahrenheit!). Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt and toss to combine. Add butter and toss to form small clusters.
Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.
NOTE: This cookie is extremely buttery. In fact, I feel like it is too buttery for my liking. The cornflake crunch has a fair amount of butter and the cookie itself has another decent amount of butter. I would recommend reducing the amount of butter you use. I will for sure be doing this next time I make them (I have leftover cornflake crunch in my freezer as it can be left in the freezer for up to one month).
Buttery-ness aside. This is my favourite cookie that I’ve baked to date. What are your favourite types of cookies to bake/eat?