Sunday, 29 January 2012

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies - adapted

(one of) The main reason I want to visit New York is to eat at Momofuku’s Milk Bar.  They’re desserts look like they’re out of this world creative and awesome!  Crack pie, cereal milk soft serve, cinnamon bun pie?!!!  Needless to say that I super want the cook book.  In the meantime, I’ve found some of their recipes online, which I'm excited to try out.  First on the list is the Cornflake Chocolate Chip Marshmallow Cookie.  This cookie, as with all their recipes, is a multi-step, time consuming process.  I’ve altered the recipe based on the comments made by others who have made it – reduced the sugar and butter and used chocolate chunks instead of chips.

Check out the verdict at the end of the post!

Cornflake Chocolate Chunk Marshmallow Cookies
Adapted from here.
Makes 20.

Make Cornflake Crunch first
3 cups cornflakes
¼ cup milk powder
2 Tablespoon sugar
¼ cup melted salted butter

1.       Heat oven to 275 degrees F.  Line baking sheet with parchment paper or silicon baking mat.
2.       In a medium bowl, crush cornflake to large crumbs.
3.       Add milk powder and sugar and mix.
4.       Add melted butter and toss to coat.
5.       Spread onto the baking sheet and bake for 20 minutes or until toasted.
6.       Cool before adding to cookie batter.
Cornflake crunch after baking.

Cookie recipe
½ cup room temperature salted butter
¾ cup sugar
1/3 + 2 Tablespoons tightly packed brown sugar
1 egg
1 teaspoon vanilla syrup or ½ teaspoon vanilla extract
1 ½ cups bread flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups Cornflake Crunch
2/3 cup dark chocolate chunks
1 ¼ cup mini marshmallows

1.       In a large bowl, cream butter and both sugars with a beater on medium high for 2-3 minutes.
2.       Add egg and vanilla, and beat for 7-8 minutes.
3.       Add flour, baking powder, baking soda, and salt, and mix on low just until dough comes together (1 minute).
4.       Add cornflakes and chocolate chunks and mix just until incorporated (30 seconds).
5.       Mix in marshmallow and mix just until incorporated (30 seconds).  Dough may be crumbly.
6.       Cover bowl with plastic wrap and refrigerator for 24 hours.
Cornflake and chocolate.

Batter ready for the fridge.
To bake:
7.       Preheat oven to 375 degrees F.  Line baking sheet with parchment or baking mat.
8.       Pack dough into a medium/large ice cream scoop.  Place on baking sheet 4 inches apart.  If the dough crumbles, gather it into a pile (as it bakes, the batter will incorporate the crumbs).
9.       Bake for 13 minutes.  Cool on baking sheet before moving to a rack. Keep dough in refrigerator between bakes.  Do not bake room temperature cookie dough.
Before baking.

After baking.

Verdict: These cookies were a hit with everyone, old and young!  They were crunchy and chewy, sweet and salty.  My friend’s picky 3-year old said that they were so yummy!  It was really fun to put all that energy into a cookie and have them turn out great.  Next step – go to New York and try the original!

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