I’ve recently re-discovered my Momofuku Milk Bar cookbook and it’s like I’ve fallen in love all over again. Reminiscing on my very first visit to the Milk Bar store in the East Village, I remember how excited I was walking into their tiny storefront. The waft of butter and sweets filled my nasal cavities and I swear my heart skipped a beat. I ended up with one of everything that was available including a blueberry and cream cookie, corn cookie, birthday cake truffle, chocolate malt truffle, crack pie, cereal milk soft serve ice cream and their cornflake chocolate chip marshmallow cookies.
Now, their cornflake chocolate chip marshmallow cookies are not my favourite – their corn cookie and blueberries and cream cookies are – but that’s not to say I didn’t like it. I am obsessed with their cornflake crunch. OBSESSED. It has the perfect balance of salty and sweet and the most mesmerizing crunch factor ever. Not to mention, it’s incredibly simple to make and the recipe only requires for you to use up 2/3 of it leaving you with 1/3 to snack on while make you the cookies itself. Try it not to be addicted to them, I dare you.
Truth be told, I had only made these cookies because they are one of the simplest ones to make in the Milk Bar cookbook. Just two steps: make the cornflake crunch and the batter, refrigerate and bake. Okay, make that three steps. It’s not a two-day process like their layer cakes. Short amount of baking with a few components = attractive and more likely to bake and commit.
Be warned that these cookies are definitely store-sized. She uses a 1/3 cup as a cookie scoop, for god’s sake! I can probably make three cookies out of one giant one. But sticking true to the recipe, I made them as-is and as expected, were a complete hit with all of my coworkers and dance studio.
In true Milk Bar fashion, these cookies were extremely sweet. When the sugar, flour AND butter are almost at equal parts it made me a little worried but I wanted to accurately make this to be reflective and respectful to the recipe. Too sweet for myself, personally, but great for others.
I probably wouldn’t make this again – I’d just make the cornflake crunch and call it a day. What can I say? It was the best part of the whole cookie! (Especially when you get a bite of marshmallow too – yum!).
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES - makes 2 doz. (24) cookies (adapted from Momofuku Milk Bar by Christina Tosi)
1 cup butter, at room temperature
1 1/4 cup granulated sugar
2/3 cup tightly packed light brown sugar
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 baking powder
1/2 baking soda
1 1/2 tsp kosher salt
3/4 cornflake crunch (see below)
2/3 cups chocolate chips
1 1/4 cups mini marshmallows
1/2 box cornflakes (about 5 cups)
1/2 cup Ovaltine malt powder
3 tbsp granulated sugar
1 tsp kosher salt
8 tbsp butter, melted
Heat the oven to 325F.
Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the Ovaltine 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 it in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in teh fridge or freezer, it will keep for 1 month.
Combine the butter and sugars in the bowl of a stand 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 chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
Using a 2-ounce ice cream scoop (or a 1/4 cup measure), portion, out the dough 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 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 375F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute 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 they 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.