Baking cookies...how hard could it be? I thought the answer was obvious, until I tried Christina Tosi's Cornflake Chocolate Chip Marshmallow Cookies recipe. The Confetti Cookies recipe from the same cookbook is relatively easier. Stay tuned for the Kitchen Challenge #7.2 !
The challenging part of this recipe is to maintain the thickness of the cookies. Even though I followed every step closely, they turned out flatter than they look in the cookbook. Maybe the result would be better if I chilled the dough longer. NEVER bake them from room temperature! For sure they will be paper thin. Was it delicious? Yes. It has everything you look for in an American-style cookie. Will I make it again? Given the amount of work and time required, probably not.
Ingredients：
16 tbsp butter (at room temperature)
1 1/4 cups sugar
2/3 cup light brown sugar (tightly packed)
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows
Cornflake crunch
5 cups cornflakes
1/2 cup milk powder
3 tbsp sugar
1 tsp salt
9 tbsp butter (melted)
Steps：
Cornflake crunch
1. Heat the oven to 135°C.
2. Pour cornflakes in a bowl and crush them with hands into smaller pieces. Add milk powder, sugar and salt. Mix well. Add butter and toss to coat until small clusters are formed.
3. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes.
4. Let cool completely before storing or using in a recipe.
The cookies
1. Combine butter and sugars 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, baking powder, baking soda and salt. 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 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.
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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