I was planning to make double chocolate cookies for my son’s first cub scout bake sale (& lemonade stand :)) when I came across this recipe on Relishing It.com. The recipe was irresistible- it was a cookie recipe from New York City’s Momofuku Milk Bar with cereal as a secret ingredient giving it crunch. I had made Crack Pie from Momofuku Milk Bar in the past and it was over the top. My favorite cookies- Tutu’s Super-Crispy Sugar Cookies– have cereal as the secret ingredient as well. After making them I now realize that the marshmallows are another secret ingredient- they turn into pockets of caramel in each cookie.
These cookies are RIDICULOUS! They are fabulous and indulgent. This recipe was adapted from the book Momofuku Milk Bar by Christina Tosi, via relishingit.com. I only changed the size and the cooking time. The frozen prepared dough can be stored in the freezer in a ziplock bag until ready to bake. I am glad that some of the cookies weren’t perfect enough for the sale- we will just have to eat them ourselves! 🙂
Yield: about 40 to 45 cookies
For the Cornflake Crunch:
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 9 tablespoons unsalted butter, melted
For the Cookies:
- 2 sticks unsalted butter
- 1 1/4 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 3 cups Cornflake Crunch
- 2/3 cup chocolate chips
- 1 1/4 cup mini marshmallows
To Make the Cornflake Crunch:
- Preheat oven to 275°F.
- In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt. Toss together. Pour the butter over the mixture and gently mix it together.
- Spread the mixture onto a parchment lined cookie sheet. Bake for about 20 minutes. They will be toasted and smell wonderful when done. Remove from oven and let cool. Store extras in an airtight container.
To Make the Cookies:
- In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a small bowl, gently mix the egg and vanilla together. Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.
- Add the egg mixture, and continue to beat for about 6-7 minutes. Scraping down the bowl, as necessary.
- Add the flour mixture and mix until just combined, being careful not to over-mix.
- Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.
- Form into cookies using a 1 1/2-inch cookie scoop. Flatten the tops a bit, with your fingers.
- Place on a large parchment lined cookie sheet and refrigerate or freeze for at least one hour before baking. Place extras in a large plastic bag and leave in the freezer until ready to use. Do not thaw before baking.
- When ready to bake the cookies, preheat oven to 375°F.
- Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 2 inches apart from each other (they spread quite a bit). Bake for about 11 minutes (in a convection oven after freezing the formed dough for 90 minutes) or until they are puffed and the edges are a deep golden brown. More or less time depending upon if using chilled or frozen dough. Be attentive! Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack. Store in an airtight container for a few days.