I know should have hung out the gone fishing sign before we left on vacation, but I was really in a hurry to get on the road. But not in such a hurry that I didn't have time to make something for the trip, because what's a road trip without homemade cookies? After making the sweet corn ice cream I had some cornflake crunch left over and Momofuku's cornflake-chocolate chip-marshmallow cookies seemed like the perfect snack for our drive.
And they were. These big (4 inches or more across) cookies had great flavor with a little-of-everything texture. The crispy, buttery brown sugar cookie part was filled with chewy marshmallows, crunchy cornflakes and a little chocolate. This is definitely one of those cookies where each individual ingredient is good, but they get even better when they are all combined into a sweet portable snack!
cornflake-chocolate-chip-marshmallow cookies
via Momofuku Milk Bar by Christina Tosi
16 Tablespoon,(225g) butter, room temperature
1 1/4 cup (250g) granulated sugar
2/3 cup (150g) tightly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups (240g) flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoon kosher salt
3 cups Cornflake Crunch
2/3 cup (125g) mini chocolate chips
1 1/4 cups (65g) mini marshmallows
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 2-3 minutes. Scrape down the sides of the bowl, add eggs and vanilla, and beat for 7 to 8 minutes. Don't be tempted to skip this step.
2. Reduce 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.
3. 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.
4. Using a 2 3/4 ounce ice 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 1 hour, or up to 1 week. Do not bake your cookies from room temperature- they will not hold their shape.
5. Heat oven to 375 F. Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpat lined sheet pans Bake 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 towards the center. Leave them in the oven for an additional minute or so it 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.printable recipe
