Crunchy Chewy Chocolate Chip Cookies
Ever thought about your favorite things to eat and then thought, “What if I combined some of these?” Cereal, chocolate chips, marshmallows, milk and butter, see the theme here? Well the folks at Momofuku Milk Bar in NYC made this dream come true for me… Here is our rendition of their famous “Cornflake Chocolate Chip Marshmallow Cookie.”
Ingredients:
8oz. Unsalted Butter, at room temperature 1 ¼ Cups Granulated Sugar
2/3 Cup Light Brown Sugar 1 Egg
1/2 TSP Vanilla Extract 1 ½ Cups All Purpose Flour
1/2 TSP Baking Powder 1/2 TSP Baking Soda
1 ½ TSP Kosher Salt 3 Cups Cornflake Crunch (below)
2/3 Cup Mini Chocolate Chips 1 ¼ Cups Mini Marshmallows
Directions:
Using a paddle on your stand mixer, combine the butter and sugars in the bowl and cream together on medium-high for two to three minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for an additional seven to eight minutes.
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix until the dough comes together, no longer than one minute (do not walk away from the machine during this step, or you will risk over-mixing 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.
Scoop and roll 1 ½ oz. dough balls and place 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 two hours, or up to one 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 three inches apart on parchment lined sheet pans. Bake for 14 minutes. The cookies will puff, crackle, and spread. At the 12-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. If they still seem pale and doughy on the surface, leave them in the oven for an additional minute or so.
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 five days; in the freezer, they will keep for one month.
Cornflake Crunch
Yield: About 4 Cups
Ingredients:
6 Ounces of Corn Flakes
1/2 Cup of Milk Powder
3 TBSP Granulated Sugar
1 TSP Kosher Salt
9 TBSP Unsalted Butter, melted
Directions:
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 one week; in the fridge or freezer it will keep for one month.