Tuesday, December 11, 2012

Momofuku's Cookie.

YES PLEASE.

These are quite possibly the tastiest cookies I have ever made.

All the talks about Milk Bar's treats! I have been once to have the crack pie. After I know what's in these cornflake cookies, I am afraid to know the ingredients in his crack pie...

These are not thick and dough-y cookies. (though I enjoy those too)
These are full of textures and kind of thin. Mostly, I love it because of the salty-sweet aspect. I used one of the better butters in my mother's butter collection, so the butter flavor was just so rich and prominent. The Corn flake crunch that goes in also add some really nice 'crunch' and nutty smell. With Chocolate and Marshmallows?? pfffftttt Please..... what could be better? (oh yeah, and the dough reallyl use very little flour in my opinion, so ... u know, rich.)

I made my own marshmallows, but of course you don't have to. I am confident that store bought mini marshmallows will do just fine :) But if you are interested, this is the recipe I used and I just cut them into tiny little confetti marshmallows:)(without the coconuts of course)

Please give these a try when you are feeling up for a project. your house will smell sooo good! And people will love you for them if u manage to give any away.

I took my recipe from here







 Mixin' the corn flake crunch ingredients together


 one layer on a baking sheet



 nice and golden.  DOn't burn them! i just ate the slightly brown ones



 my dough made into disks



 The marshmallow pulls like cheese



beauties.



Chocolate Chip Marshmallow Cornflake Crunch Cookies {recipe}

From the Momofuku Milk Bar Cookbook by Christina Tosi


Cornflake Crunch

If you can, make a little extra Cornflake Crunch to use as a topping for French Toast.
makes about four cups

INGREDIENTS

5 cups cornflakes
½ cup milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted

DIRECTIONS

Preheat oven to 275°.
In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
Cool 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 with one month.




Cornflake Chocolate Chip Marshmallow Cookies

makes 15 to 20 very large cookies

INGREDIENTS

2 sticks room-temperature unsalted butter
1¼ cups granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
½ teaspoon vanilla extract
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoon kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1¼ cups mini marshmallows

DIRECTIONS

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

Preheat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.  Boy do they spread... please make sure you have ample space between your disks!

Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.





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