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Tuesday, May 24, 2011

cornflake, chocolate chip and marshmallow cookies.

How does Momofuku come up with these weirdly delicious cookies? Marshmallows in cookies? How about those Blueberries and Cream ones I made earlier?

For all you chewy-cookie lovers out there, this is important, so listen up. The secret to an extra chewy, give-your-mouth-a-workout cookie is... Marshmallows! You heard me. Those innocent white pillows melts and integrates into the cookie dough when baked, lending it's melty gooey quality to the final cookie, and keeps it that way hours out of the oven. Don't even try to pick it up even after 5 minutes out of the oven. It's used to being treated like royalty and won't stand for being manhandled. Try, and it'll stubbornly cling on to the baking sheet. Keep pulling, and it'll stretch itself to it's limits, transforming from a round cookie to an oval one before your very eyes. Cunning. Very cunning. In the end, you'll give in like how a frustrated mother does to her whining children and let it be for another 5-10 minutes or so. Take me seriously because I was using a Silpat.

I'm a crispy cookie girl, and these were right up my alley. I mean, just look at them! What are they, pancakes? And look at those golden brown edges. Ooh... my favourite bit. And when you get to the paler middle, there's that tooth-yanking chew that I usually abhor but I it's an exception this time. Try it, and you'll know why.

Although these were quite the delicious buttery frisbees, I think they're too buttery. Firstly, they spread too much. Definitely a sign of too much butter. Secondly, my cookie actually left an oil slick on the plate, so I'll decrease the butter to 3/4 cup next time. Also, I decreased the the amount of each kind of sugar by 1/4 cup. I know that's a lot, practically almost half the total in fact, but there was so much sweetness going on from the chocolate chips and marshmallows that I didn't miss the extra sugar.

If you like chewy cookies, you definitely must check this out.

Copycat Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookie Recipe

Yields 24 big cookies

Caramelized Cornflakes

1 1/2 cups cornflakes
6 tablespoons milk powder
2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter
1. Preheat the oven to 275˚F.
2. Lightly crush the cornflakes in a bowl.
3. Mix together the milk powder, sugar and salt.
4. Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
5. Spread out cornflake mixture on a lined baking sheet and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
6. Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.


2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan *Use 1 teaspoon. 2 is way to much!
1 cup unsalted butter *I would cut down to 3/4 cup
1/2 cup plus 2 tablespoons granulated sugar *I would reduce both sugars by 1/4 cup each
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.
3. Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.
Recipe taken from here.

1 comment :

  1. wow, those look good. the butter needs decreasing you say? sounds good to me! they look just... awesome. thanks for sharing, love this. your blog is always so fun :)
    @ http://clutzycooking.blogspot.com