My sister Stacey and I got together this weekend to bake. Generally, it involves me doing all the baking, and Stacey does all the cleaning. This type of arrangement works perfect for us, considering I’m a control freak in the kitchen and she is totally OCD about cleaning.
We had originally decided on a different cookie, but as soon as Stacey
found the Cornflake-chocolate chip-marshmallow cookie in my Momofuku Milk Bar
cookbook, our minds changed immediately.
Having a bowl of cereal is Stacey's favorite meal, so this cookie was a perfect fit.
The cookies in the Momofuku Milk Bar cookbook are unique in that they
have an added texture component. This particular
cookie has an added “crunch” component, made from cornflakes, powered milk,
sugar and salt. The crunch is made in
advance and cooled, before being added to the cookie dough. I personally could eat the cornflake crunch
by the handful as a snack….every day.
Dough rolled into balls, ready to be chilled
Round one was a total fail, for many reasons. For
one, we rushed the process. The dough needs to be well chilled. We chilled it for about a half hour, and when baked, the cookies did not hold their shape and spread way too much. We also used a silpat (which, according to the cookbook, should have been fine) but alas, we did not have success. When I researched other bakers who have made cookies from this book, they all used parchment, and had no issues.
This is one of the cookies from failed round one.
one, we rushed the process. The dough needs to be well chilled. We chilled it for about a half hour, and when baked, the cookies did not hold their shape and spread way too much. We also used a silpat (which, according to the cookbook, should have been fine) but alas, we did not have success. When I researched other bakers who have made cookies from this book, they all used parchment, and had no issues.
This is one of the cookies from failed round one.
Round two I had great success due to a few minor changes to the
recipe. I pulled out my favorite chocolate chip cookie
recipe to compare the amounts of flour in each recipe. I ended up adding an additional ½ cup of
flour to this recipe so that the dough was a bit thicker. I reduced the sugar as well and used parchement paper to line my cookie sheets. I
also made the cookies about half the size suggested. The recipe recommended an
oven temperature of 375°F, but I found that to be too hot. I reduced the oven to 360°F
and baked the cookies for 10 minutes instead of the recommended 18 minutes. You know your oven, so adjust your
temperature accordingly.
The result is a perfectly crispy-on-the-outside, fudgy-in-the-center
cookie.
Step 1: Cornflake Crunch
5 cups Cornflakes
½ cup powered milk
1 tbsp sugar
1 tsp kosher salt
9 tbsp butter, melted.
Directions:
Heat oven to 275°F
Pour cornflakes
into a medium bowl and crush them with your hands to one-quarter of their original
size. Add milk powder, sugar and salt
and toss to mix. Add the butter and toss to coat. The butter will act as glue, binding the dry
ingredients to the cereal and creating small clusters.
Spread the
clusters on parchment lined sheet and bake for 20 minutes, at which point they
should look toasted, smell buttery and crunch gently when you chew them.
Cool the cornflake crunch completely before storing or using in a
recipe. Store in an airtight container
at room temperature, the crunch will keep fresh for 1 week; in the fridge or
freezer, it will keep for 1 month.
Step 2: Cornflake-Chocolate-Chip-Marshmallow Cookies
2 sticks of butter
1 cup sugar (reduced from 1 1/4 cup)
½ cup brown sugar, tightly packed (reduced from 2/3 cup)
1 egg
½ tsp vanilla extract
2 cups flour (increased from 1 1/2 cup)
½ tsp baking powder
¼ tsp baking soda
1 ¼ tsp kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 ¼ cups mini marshmallows.
Directions:
Heat oven to 360°F (recipe originally recommended
375°F, but I found it to be too hot)
Combine the
butter and in the bowl of a stand mixer fitted with the paddle attachment and
cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the
bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
Don't skip this 10 minute creaming step!
Reduce the
mixer speed to low and add the flour, 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 over mixing the dough.) Scrape down the sides of the bowl with a
spatula.
Still on low
speed, paddle in the cornflake crunch and mini chocolate chips just until they’re
incorporated, no more than 30 to 45 seconds.
Paddle in the mini marshmallows just until incorporated.
I used a
cookie scoop from Crate and Barrel, which equals about 1 ½ tbsp. Scoop out the dough and portion it onto a parchment
lined sheet. I rolled the cookies into
perfect balls. Wrap the pan 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.
Arrange
the chilled dough a minimum of 4 inches apart on parchment. I fit 6 on a sheet. Bake for 18 minutes. I needed much less time. I suggest checking them at around the 10-12 minute mark. 10 minutes was perfect for me. The cookies will puff, crackle and
spread. At this point, the cookies
should be browned on the edges and just beginning to brown toward the center.
Cool the cookies completely on the sheet pans
before transferring to a plate or to 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.
Recipe from Momofuku Milk Bar with some light changes made my me.
Every single thing you just posted about...I had the same issues and your tweaks are exactly what I would do in the future. Add more flour (and/or reduce the sugar and/or butter slightly - Tosi loves all that butter and I do too but the science of home-baking and not commercial baking...it's hard to get it to work for so many of us!) and I also make my cookies half her recommended size (which is my usual size or still even bigger) & I reduce baking time, too. All that butter burns fast! Thanks for commenting on my site...I feel like I have a Cookie Detective partner :) www.averiecooks.com
ReplyDeleteSuch a relief to see that other bakers have the same issue with some of the Momofuku recipes. Thanks for taking the time to comment on my site Averie! I'll totally be your Cookie Detective partner-in-crime! :-)
DeleteThis was so helpful--I tried making the momofuku compost cookies but the cornflakes really didn't add a very tasteful component to the cookies. Making the cornflake crunch sounds like it would make for a way more appealing cookie!
ReplyDeleteI haven't tried the compost cookies yet, but I have added regular cornflakes to my regular chocolate chip cookie recipe. It created a wonder texture, but I agree, it doesn't seem to add a tremendous amount of flavour. I think these cookies were so delicious in large part due to the combination of chocolate chips and marshmallows, but the cornflake crunch added a great texture and a different depth of flavour. Most definitely something to try!
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