Momofuku Cornflake-Chocolate-Chip-Marshmallow Cookies

 After what seemed like an eternity on the wait-list, the library finally notified me that Christina Tosi's milk cookbook was ready!  Although the grapefruit pie is the whole reason I got this book in the first place, I decided to start with something a little less daunting: these cookies.  The Cornflake Crunch is so addicting I had to remove myself from the situation.  Recipe below. 

Cookie Recipe

Ingredients

16 tablespoons (2 sticks) butter

1 1/4 cups granulated sugar

2/3 cup tightly packed light brown sugar

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons kosher salt

3 cups Cornflake Crunch (see below)

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

Directions

1. 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 bowl, add the egg and vanilla, and beat for 7 to 8 minutes.  

2. 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 over-mixing the dough.)  Scrape down the sides of the bowl with a spatula.

3.  Still on low speed, paddle in the cornflake crunch and mini chocolate chips until they're incorporated, no more than 30 to 45 seconds.  Paddle in the mini marshmallows just until incorporated.

4.  Using a 2 3/4 ounce ounce cream scoop (or a 1/3 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  1hour, or up to 1 week.  Do not bake your cookies from room temperature- they will not hold their shape.

5.  Heat the oven to 375 F.

6.  Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpant-lined sheet pans.  Bake for 18 minutes.  The cookies will puff, crackle, and spread.  At the 19-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.

7.  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.

Cornflake Crunch Recipe

Ingredients

1/2 (12-ounce) box of cornflakes (5 cups)

1/2 cup milk powder

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons melted butter

Directions

1.  Heat the oven to 275 F.

2.  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.

3.  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.

4.  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 1 week; in the fridge or freezer, it will keep for 1 month.  

My cookies turned out massive- I will be making them smaller next time