Tuesday, October 22, 2013

Ultimate Noms: Cornflake Chocolate Chip Marshmallow Cookie

COOKIE!!! Ahnomnomnomnom!

This cookie is courtesy of Momofuku Milk Bar. It has the same sort of sweet, crunchy, salty blend of flavors as the infamous Crack Pie. This is one of those cookies that will become your next obsession and they are even better when you microwave them for a few seconds to heat them up before noshing. This will be you, munching on the cookies:

 An important component of the cookie to make first is the cornflake crunch. Let me tell you, this stuff is like crack - or at least what I imagine the addictiveness of crack to be. It's a tasty salty/sugary/buttery snack unto itself. I've eaten so much of it on hand and had to stop myself for fear of not having enough to bake the cookies.

The recipe is here. Important recipe notes:
  • Do make a ton of cornflake crunch in advance but beware its addictiveness. Mix lots and lots of this and have some on hand for extra snacking.
  • Beating the egg and vanilla along with the butter and sugar for 7-8 minutes is an important step. You can even beat the butter and sugar for longer than that.
  • Do not flatten the cookie dough rounds like the recipe says. You really do need to separate the cookies on the baking sheet by 2-3 inches or so. They might be nice flattened mounds when they go in the oven, but they spread generously while baking.
  • It says to refrigerate the cookies on parchment sheets for at least an hour before baking. I highly recommend keeping them in the icebox for an hour or two or perhaps overnight. The very first batch we made spread like crazy and burned slightly after only baking in the oven for 10 minutes which is half the suggested baking time. If you're baking and swapping out cookie sheets in and out of the oven, put the sheets back in the fridge or freezer before you put the raw dough rounds on to bake. If you put the cookies on warm or still-hot cookie sheets, they will spread or burn.
  • I find that using an 1/4 cup measure for the dough is a better cookie size than 1/3 cup. You get more cookies and can bake 9 cookies per sheet.
  • After 7-8 minutes, keep the oven light on and keep your eye on the oven. I don't care what the recipe says; none of our cookie batches have taken 18-20 minutes to bake at 375 degrees. They are temperamental. They take between 10 to 14 minutes to bake if you use the 1/3 cup measure and 8-10 if you use the 1/4 cup measure. If you don't bake them enough, they will crumble and fall apart. Bake them too much and they will be a little too hard.
The dough itself is pretty irresistible as well.  

The cookies spread a lot while baking. This batch is probably a tad on the overdone side. This cookie is tough to bake correctly!

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