Ingredients: |
Ingredients: 2 sticks butter, softened
1 1/4 cups sugar
2/3 cup light brown sugar
1 egg
1/2 t. vanilla
1 1/2 cups flour
1/2 t. baking powder
1/2 t. baking soda
1 1/2 t. kosher 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 T. sugar
1 t. kosher salt
9 T. unsalted butter, melted
|
Directions: |
Directions:Cream the butter and sugars on medium-high speed for 2-3 minutes. Add egg and vanilla and beat 7-8 minutes. On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max). Scrape down sides and, still on low speed, add in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well. Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough and place on pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to one week. When ready to bake, preheat oven to 375º and arrange the chilled dough on parchment/silpat lined baking sheet at least 4" apart. Bake about 18 minutes, until browned around the edges and beginning to brown in the center. Cookies will puff, crackle and spread. If they seem pale and doughy on the surface, leave in the oven for about 1 more minute. Cool cookies completely on pan before moving them to a plate or an airtight container. At room temperature, cookies will keep fresh for 5 days - in freezer, they will keep for 1 month.
Cornflake Crunch:
Preheat oven to 275º. In a medium bowl, use hands to crush cornflakes to a quarter of their original size. Add milk powder, sugar and salt, then toss lightly. Add butter and toss to coat (the butter acts as the glue and will create small clusters). Spread the cornflake clusters onto a parchment/silpat lined baking sheet. Bake 20 minutes until they look toasted, smell buttery, and crunch when cooled slightly. Cool completely before storing or using in recipe. Stored in an airtight container at room temperature, it will keep fresh for 1 week; in the fridge or freezer, it will keep for about 1 month. |
This recipe for Momofuku's Cornflake Chocolate Chip Marshmallow Cookies is from