I still have 3/4 of a box of cornflakes around after making the cereal milk.
So with Momofuku Milkbar cookbook still in hand, of course I had to try the other recipes with cornflakes. Like the cornflake crunch.
And that, morphs into their famous cornflake chocolate chip marshmallow cookie. I seriously wanted to eat all of the cornflake crunch on its own, or maybe as cereal with milk. But how can one resist trying another recipe from the book?
Needless to say I can’t seem to put down the Momofuku Milk Bar cookbook at the moment; it’s tucked beside my bed so that I can easier reach it.
It’s been a while since a cookbook got me this excited and inspired to try so many recipes. And to take all the different components and make something entirely new. Especially the cookies! Which is a great timing because Christmas is around the corner, so these could be perfect little gifts for family and friends 😀
I absolutely adore this recipe. It’s crunchy, buttery, and chocolate-y. And so beautiful held up to the light, no?
So when I burnt the first batch of cookies, my heart bled a little. *insert sounds of sad violins and much wailing*
I blame my temperamental oven with its mood swings, and who loves to take its time reaching the correct temperature. I usually set the temperature 25 degrees higher before turning it down to the exact temperature. I was late on turning the temperature down, so all the extra heat made them spread like crazy and very very brown.
Erm, but I digress. So Cookies!
Recipe from Momofuku Milk Bar
- 1 cup (225g) butter, room temp
- 1 1/4 cups (250g) granulated sugar
- 2/3 cup packed (150g) light brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cup (240g) flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
- 2/3 cups (125g) mini chocolate chips
- 1 1/4 cup (65g) mini marshmallows
- 3 cups (270g) Cornflake crunch / (3/4 of the recipe below)
1. Combine the butters and sugars in a bowl of a stand mixer with the paddle attachment and cream together on medium-high for 2-3 minutes.
2. Add the egg and vanilla, and beat for 7-8 minutes until light and fluffy
3.Add in the flour, baking powder, soda and salt and mix on low until the dough just comes together, no longer than 1 minute.
4. Add in the cornflake crunch and chocolate chips on low speed, then add in the marshmallows until just incorporated.
5. At this stage, you can cling wrap the entire batch of dough and refrigerate it. Or scoop out the batter onto a lined baking sheet, cling wrap it and place it in the fridge. The dough needs to be refrigerated for at least an hour, or up to a week. The book suggests using a 1/3 cup measurement (2 3/4 ounce) ice cream scoop and leaving at least 4 inches between each cookie when baking them. My oven isn't that big, so I used about a 1 1/2 ounce ice cream scoop for each cookie, leaving about 2 inches between each.
6. Preheat your oven to 190 °C / 375 °F
7. Bake the cookies for 18 minutes (if you are using the 2 3/4 ounce ice cream scoop) or for 12 minutes (if you are using the 1 1/2 ounce ice cream scoop). The cookies should be browned on the edges and just beginning to brown toward the center. You can leave them in the oven for an additional minute if they still seem pale and doughy on the surface.
8. Remove from oven and leave to cool completely on the sheets. At room temperature, the cookies can keep fresh up to 5 days; in the freezer, they will keep up to a month.
– It is important you chill this cookie. If you are in a hurry, freeze the dough for half an hour and you’re ready to bake. If you bake it directly from the mixer, you’ll end up with cookies that won’t its shape.
– I’m not sure if it’s my oven, but after I burnt the first batch of cookies, I baked the subsequent batches at 175 degrees. It works better for me, the cookies come are slightly thicker and still crunchy!
- 5 cups (170g) cornflakes
- 1/2 cup (40g) milk powder
- 3 tbsp (40g sugar)
- 1 tsp salt
- 9 tbsp (130g butter), melted
1. Preheat your oven to 140°C / 175°F
2. Put the cornflakes in a bowl and crush them with your hands to 1/4 of their original size.
3. Add the milk powder, sugar, and salt and toss to mix.
4. Add in the melted butter and coat everything with the buttery goodness. The butter acts as a glue, binding the dry ingredients to the cereal and creating small clusters.
5. Spread the clusters on a lined baking sheet and bake for about 20 minutes. They should look toasted and make your house smell like cornflake and butter heaven.
6. Cool the crunch completely before storing or using in a recipe. It can keep fresh up to a week at room temperature; in the fridge or freezer, it will keep up to a month.