Wednesday, November 6, 2013

cornflake-chocolate-chip marshmallow cookies.

You know the salty-sweet-crunchy-chewy combination that everyone and their mother loves?

These cookies encompass every single one of those flavors and textures.  (Which is why they are so addicting.)

I questioned my sanity with regards to baking a batch because I knew these would be irresistible but sometimes I have to do things in the name of cookie research.  (Thankfully I have coworkers who are more then happy to eat any and all leftovers.)

These cookies have glorious crisp caramel flavored edges with soft chewy center.  The combination of bitter chocolate, sweet marshmallow, and crispy salty cornflakes is what makes them so perfect and a favorite of both children and adults.  The only accompaniment these require is a tall glass of ice-cold milk.  

Cornflake-Chocolate-Chip Marshmallow Cookies
Recipe via Momofuku Milk Bar by Christina Tosi

Makes 15 – 20 Cookies

I struggled with this cookie only when it comes to the amount of time and temperature you bake them at.  I had this same issue when I made the confetti cookies and I’ve come to the conclusion all of her temperatures are in-accurate for a home-cook’s oven.  I have provided my adjustments below which produces one awesome cookie. 

225 g (16 tablespoons) butter, at room temperature
250 g (1 1/4 cups) granulated sugar
150 g (2⁄3 cup tightly packed) light brown sugar
1 egg
2 g (1/2 teaspoon) vanilla extract
240 g (1 1/2 cups) flour
2 g (1/2 teaspoon) baking powder
1.5 g (1/2 teaspoon) baking soda
5 g (1 1/2 teaspoons) kosher salt
3/4 recipe (3 cups) cornflake crunch (recipe below)
125 g (2⁄3 cup) mini or regular bittersweet chocolate chips
65 g (1 1/4 cups) mini marshmallows

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

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.

Using a 2 3/4 oz 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.

Heat the oven to 350°f.

Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 12 minutes. The cookies will puff, crackle, and spread. At the 12-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.

Cornflake Crunch

Makes about 360 g (4 cups )

170 g (1/2 12oz box or 5 cups) Cornflakes
40 g (1/2 cup) milk powder
40 g (3 tablespoons) sugar
4 g (1 tsp) kosher salt
130 g (9 tablespoons) butter, melted

Heat the oven to 275°f.

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.

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 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.

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