I watched season 4 of Netflix Chef’s Table which focused on pastry chefs. The first episode was on Christina Tosi. After watching I decided to order her Momofuku Milk Bar cookbook. Her recipes are quite different than those I normally try. They also involve multiple steps, special ingredients and/or tools. Actually, most of the recipes are multiple recipes in one! I decided to start with an easy recipe and these cookies did not look too complicated.
These cookies are SWEET! And rich! They have a lot of butter and sugar in them. My husband and I did not think we would like them at first because they were so sweet. However we quickly found them to be addicting and they did not last long in our house However, I would alter the recipe next time and reduce the sugar and marshmallows.
Notes:
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Make the cornflake crunch recipe first which will be added to the cookie batter.
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Milk Bar uses bread flour for their cookies (King Arthur Bread Flour) but the cookbook says you can use all-purpose flour instead. I used the bread flour.
Recipe:
Cornflake Crunch – see link below for the recipe. You need 3/4 of the cornflake crunch recipe for the cookies. You can make the full recipe and will have some leftover (which is delicious to snack on) or you can do the math and make 3/4 of the recipe (which is what I did). The cookbook includes metric measurements so it’s easy to tweak. The link below has U.S. measurements.
Note: you will need milk powder for the cornflake crunch recipe
Below is the finished cornflake crunch. This was pretty delicious on its own!
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Cornflake Crunch
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Cornflake Marshmallow Chocolate Chip Cookies – see link below for the recipe.
Below are pics of the chilled cookie dough and the cookies after they baked.
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| Chilled cookie dough – smashed down a bit |
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| Closer look at chilled cookie dough |
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| Cookies – the final product! |