I tried to make Christina Tosi's Cornflake Chocolate Chip Marshmallow Cookies last time. The flavour was there, but I didn't really quite nail the texture (Check out the Kitchen Challenge #7.1 here). These Confetti Cookies turned out much better! They were crunchy and gooey, just like how typical American-style cookies are supposed to be.
The challenging part of this recipe is, again, to maintain the thickness of the cookies. Somehow they turned out slightly thicker and more gooey than the Cornflake Chocolate Chip Marshmallow Cookies. NEVER bake them from room temperature! For sure they will be paper thin. Was it delicious? Yes. My hubby, who isn't a big fan of dessert, couldn't stop eating it. Will I make it again? Given the amount of work and time required, probably not.
Ingredients：
16 tbsp butter (at room temperature)
1 1/2 cups sugar
2 tbsp glucose
2 eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
2/3 cup milk powder
2 tsp cream of tartar
1 tsp baking soda
1 1/4 tsp salt
1/4 cup rainbow sprinkles
1/2 recipe Birthday Cake Crumb
Birthday Cake Crumb
1/2 cup sugar
1 1/2 tbsp light brown sugar (lightly packed)
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp rainbow sprinkles
1/4 cup grapeseed oil
1 tbsp vanilla extract
Steps：
Birthday Cake Crumb
1. Heat the oven to 150°C.
2. Combine sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until well combined.
3. Add oil and vanilla and paddle until small clusters are formed.
4. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to touch; they will dry and harden as they cool.
5. Let cool completely before storing or using in a recipe.
The cookies
1. Combine butter, sugar and glucose in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2-3 minutes.
2. Scrape down the sides of the bowl, add egg and vanilla, and beat for 7-8 minutes.
3. Reduce speed to low. Add flour, milk powder, cream of tartar, baking soda, salt and rainbow sprinkles. Mix just until the dough comes together (no more than 1 minute). Scrape down the sides of the bowl.
4. Still on low speed, paddle in birthday cake crumbs and mix just until they are incorporated (no more than 30seconds).
5. Use 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.
6. Heat the oven to 190°C. Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined sheet pan.
7. Bake for 18 minutes, or until they are browned on the edges and just beginning to brown toward the centre. Leave them in the oven for an additional minute or so if they seem pale and doughy on the surface.
8. Let cool on the sheet pan completely before transferring to a plate or to an airtight container for storage. If not, they will be broken easily.
Original recipe from Christina Tosi's Momofuku Milkbar.
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