I have seriously had an obsession with Milk Bar since I saw Christina Tosi on The Martha Stewart Show back in 2009 making her infamous Cereal Milk and Compost Cookies. The concept was literally so foreign to me, yet so familiar at the same time. Of course I would drink the milk at the bottom of my bowl when I was finished with my cereal, yet to make milk that mimicked that? Genius! So, it came as no surprise that I wound up visiting Milkbar during Christmas of 2009 (You can read all about my first visit to Milkbar here).
When I found out Christina came out with a cookbook in 2011 that had recipes for all my favorites and more, I was giddy and on it like a fat kid to Twinkies. All. About.It. Needless to say, that was on my Christmas list and the hubby delivered. Although, he did mention that he had a hard time finding it. Apparently I wasn't the only one asking for this book. I just chalked it up to all us Milk Bar followers. We wanted that book and there was nothing that was going to stand in our way. Not even Christmas!
I opened that gift in glee! Ripping away wrapping paper, hugging the book to my chest. Encompassed in the world of Milk Bar at that very moment as I flipped my way through the book wiping drool off my chin. It finally came to the point when the hubby had to take it away from me and tell me there were more presents to open. But, to be honest, this was the one that mattered the most and as any gastronome can attest to, to finally be able to create these baked goods the way one of your favorite bakeries does, is one of the best presents ever! I have marked off the recipes I have made as I always do with all my books and I believe this one will be marked up just like my Martha Stewart Cooking School book (one of the best cookbooks ever!)
This recipe for Cornflake-Chocolate Chip-Marshmallow Cookies was literally one of the first to pop out at me. I have thought about it ever since and was bound and determined to make it and I absolutely love the fact that all the recipes give the weight to the items as well. As I find weighing out ingredients for baking can sometimes yield better results.
During my stops at Milk Bar in the past, I have gotten the usual: Crack Pie, bottle of Cereal Milk and a few Compost Cookies. Yet, this one had evaded me and since I found out about it's existence via the cookbook, I knew they would be the first thing to be made out of the book (okay the second, I have already made their Crack Pie).
They were so unbelievably delicious that I literally couldn't take it. Almost the same extent you get with a pint of Ben and Jerry's. You can't believe the crazy concoction you are eating, yet it makes unbelievable sense and that is how this cookie was. A scrumptious carmelized crunch thanks to the Cornflake Crunch, creamy chocolate from the chips and a delicious gooey texture from the marshmallows. Enjoy!
Makes 15-20 Cookies
16 tablespoons butter, at room temperature (225g)
1 1/4 cup granulated sugar (250 g)
2/3 cup tightly packed light brown sugar (150 g)
1/2 teaspoon vanilla extract (2g)
1 1/2 cups flour (240 g)
1/2 teaspoon baking powder (2g)
1/4 teaspoon baking soda (1.5g)
1 1/4 teaspoons kosher salt (5g)
3/4 recipe Cornflake crunch (recipe below) (270 g / 3 cups)
2/3 cup mini chocolate chips (125 g; I used regualr as I couldn't find mini)
1 1/4 cup mini marshmallows (65g)
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 the egg and vanilla and beat for 7-8 minutes. This is a very important step to achieving the right consistency for Milkbar Cookies (or any other cookies for that matter)
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 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 are incorporated, no more than 30-45 seconds. Paddle in the mini marshmallows just until incorporated.
4. Using a 1/3 cup measure, portion out the dough onto a parchment lined sheet pan. Pat the tops of the cooki dough domes flat. Wrap the sheet 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 degrees.
6. Arrange the chlled dough a minimum of 4 inches apart on a parchment-lined or Silpat lined sheet pans. Bake for 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 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 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.
Warning: This stuff is seriously addictive!
5 cups cornflakes (120g)
1/2 cup milk powder (40g)
3 tablespoons sugar (40g)
1 teaspoon kosher salt (4g)
9 tablespoons butter, melted (130g)
1. Heat the oven to 275 degrees
2. Pour the cornflakes in a medium bowl and crush them with your hands to 1/4 of their original size. Add the milk powder, sguar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act like a 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 one month.
Source: Milk: Momofoku Milk Bar Cookbook by Christina Tosi