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Chocolate Chip Cookie Series #9: Momofuku Cornflake Chocolate Chip Marshmallow

Chocolate Chip Cookie Series #9: Momofuku Cornflake Chocolate Chip Marshmallow

Chocolate Chip Cookie Series #9: Momofuku Cornflake Chocolate Chip Marshmallow

Welcome back to the Chocolate Chip Cookie Series! I can’t believe I’m testing out the NINTH cookie in the series! I’ve finally settled on doing 12 different types of chocolate chip cookies to complete the series. Who knew that there were so many amazing and different types of chocolate chip cookies?!

This week I tested Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow cookies! I found this recipe on Pinterest and simply just had to try to it for myself. What’s not to love – chocolate, marshmallow, and cornflakes? I’m in!

Momofuku Milk Bar And Christina Tosi

Christina Tosi is the founder and chef of Momofuku Milk Bar. She has locations in Toronto, Washington, D.C., New York, and Las Vegas. Momofuku Milk Bar is not your average bakery. The menu consists of naked cakes, compost cookies, cereal milk ice cream, and crack pie. That is just to name a few of the option you can off the menu at Milk Bar. bon appétit complemented Milk Bar calling it  “one of the most exciting bakeries in the country.”

Tori creates recipes that change the way people think of dessert. Other desserts she has created include salt and pepper cookies, blueberry and cream cookies, apple pie cake, bday brekkie cups, cake truffles, cereal milk, and egg and cheddar bombs. Food and Wine acclaimed Christina stating that she has “an uncanny ability to tap into our collective unconscious and come up with brand-new kinds of nostalgic sweets.” Basically, she’s really creative and loves to create unique and different desserts that we can’t help but enjoy!

Christina has also written several books Momofuku Milk Bar and Milk Bar Life sharing her delicious and easy recipes with the world. She has been featured on Jimmy Fallon, the Today Show, Conan, and in the Wall Street Journal. 

Cornflake Crunch And Marshmallows

So this cookie is very different than the other previous cookies in the Chocolate Chip Cookie Series! You may be thinking, what the heck is Cornflake Crunch?

Cornflake Crunch is dried milk, salt, sugar, cornflakes, and melted butter mixed together and baked in the oven on a low temperature for about 20 minutes. The results are a crunchy, buttery, salty – sweet mixture that is quite yummy to snack on!

With the addition of the mini marshmallows you get a combination of a really crunchy outer part of the cookie with a ooey- gooey pull apart center part of the cookie.

Okay to baking!

*Let me preface this before you make this recipe, these cookies are not pretty cookies. They are very delicious cookies, but they spread a lot. A lot. This recipe is the exact recipe found in the Momofuku Milk Bar cookbook. I think it could use some updates to make it look and taste more like the original cookie. See Conclusion to see my changes.*

*I included grams because I think it’s highly necessary to weigh the ingredients out exactly for this recipe!*

Ingredients

Dough

1 cup / 225 g unsalted butter, softened

1 1/2 cups / 250 g granulated sugar

2/3 cup / 150 g packed light brown sugar

1 egg

1/2 tsp / 2 g vanilla bean paste

1 1/2 cups / 240 g flour

1/2 tsp / 2 g baking powder

1/2 tsp / 1.5 g baking soda

1 1/2 tsp / 5 g kosher salt

3 cups / 3/4 Cornflake Crunch (see below)

2/3 cup / 125 g mini chocolate chips

1 1/4 cups / 65 mg mini marshmallows

Cornflake Crunch

1/2 box / 5 cups / 170 g Cornflakes

1/2 cup / 40 g dried milk powder

3 tbsp / 40 g granulated sugar

1 tsp / 4 g kosher salt

9 tbsp / 130 g unsalted butter, melted

Steps

Cornflake Crunch

  1. Preheat oven to 275. Verify with your oven thermometer!
  2. Pour cornflakes into a medium size bowl. Crush them into quarter their size with your hands.
  3. Add milk powder, salt, and sugar over cornflakes. Then add in the melted butter and toss. Make sure it isn’t to warm, but just melted. By tossing the butter, it acts like glue creating small clusters of cornflake goodness.
  4. Spread cornflake mixture on parchment lined baking sheet.
  5. Bake for 20 minutes until the mixture smells buttery and looks crunchy and toasted. Cool completely before adding into dough mixture.

Dough

  1. Cream butter and sugars fitted with the paddle attachment of your stand mixer. Mix on medium-high for 2-3 minutes.
  2. Add eggs and vanilla beat paste. Beat this for 7-8 minutes.
  3. In a separate bowl, combine flour, baking powder, baking soda,and salt. Gradually add this into the wet mixture mixing on low speed until just combined.
  4. On low speed, add in cornflake crunch and mini chocolate chips just evenly incorporated throughout. Mix in mini marshmallows until combined.
  5. Portion dough into 2 ounce balls, using an ice cream scooper or weighing on a digital scale (also 1/3 cup measure would work fine). Wrap baking sheets tightly with plastic wrap and put in the fridge for at least 1 hour or up to 1 week. These cookies do NOT bake well at room temperature so do not skip this step!
  6. When ready to bake, preheat oven to 375. Verify with your oven thermometer. Bake cookies for 16 – 18 minutes. These cookies are supposed to puff up, crackle, and spread. Pull the cookies out when they are browned on the edges and beginning to brown towards the center.
  7. Allow these cookies to chill on the baking sheet completely before transferring to wire rack.

Notes

Stored on the counter, these cookies will stay good for 5 days. In the freezer, they will last for 1 month.

Conclusion
This cookie is a really yummy, crunchy, caramelized edges, really ugly kind of cookie. I highly recommend weighing your ingredients out using a digital scale because any slight difference and you might end up with a mess! Even when I followed the instructions to a tee and weighed each ingredient out exactly, I still ended up with the same results! A delicious cookie, but very thin, crispy, caramelized, and plain ugly. I didn’t include pictures of the final products because they were simply THAT ugly.

I must admit that I have never been to any of the Milk Bar locations, BUT I did order the famous Momofuku Chocolate Chip Marshmallow Cornflake cookies from their website and had them shipped to me! I thought I needed to try the original to really know what these cookies were like! I mean, how could judge mine without testing the originals? So I ordered them on Sunday afternoon and they arrived to home on Wednesday. For $16.60 with $20 of shipping (= total $36.60), I received six cookies that were individually wrapped very nicely for freshness. When I went to taste these cookies (which I was very excited to try!), I was very sadly disappointed 🙁

The cookies were very fresh when they arrived so that was not the issue, but the true problem was the taste. These cookies were soft, chewy, and had a very odd synthetic, fake taste. It’s hard to explain what they tasted like because I was so simply shocked. I kept trying to go back for more, but the taste was the same with each bite and each cookie.

The recipe I used is from Christina’s book, Momofuku Milk Bar, so both cookies should be the exact same, but no way! In comparing these two cookies, you may be able to see the similarities, but these two are VERY different cookies. The ones I made (on the right, my version) were crispy, caramelized, delicious, and thin. The cookies I received (on the left) were soft, chewy, slightly puffy, and yucky.

I think a few changes to the recipe (the one I used) would create the actual intention of this cookie correctly. In MY opinion, these cookies are supposed to be crispy, chewy, slightly puffy and caramelized with a nice crunch from the Cornflakes and a wonderful taste from the mini chocolate chips and marshmallows. I made a few changes, and oh my, let me tell you, the updated version of these cookies, made ALL the difference!

They were crispy. They were chewy. They were chocolate-y. The marshmallows were ooey-gooey in the centers and caramelized around the edges. Truly a great cookie! I have to say, these may be my new favorite cookie ever. I’m serious. They were that good! If you would like the updated version of Cornflake Chocolate Chip Marshmallow Cookies, I will be posting my version of the recipe once the Chocolate Chip Cookie Series has been completed. Then you can achieve the same results as those AH-MAZING looking cookies below!

What did you think of this special addition to the Chocolate Chip Cookie Series? This cookie is certainly more than just a plain chocolate chip cookie, but the series needed a specialty cookie to be completely well-rounded of course! Would you try making the Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow cookie? Or does it seem too much of a hassle? Have you ever been to Milk Bar and experience these cookies in person?  Let me know in the comments section. Until next time, Happy Baking!

Chocolate Chip Cookie Series #11: Brown Butter

Chocolate Chip Cookie Series #10: Pinch of Yum Soft Baked

Chocolate Chip Cookie Series #8: Double Baked

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6 thoughts on “Chocolate Chip Cookie Series #9: Momofuku Cornflake Chocolate Chip Marshmallow”

  • Hey Bailey,
    I had no idea that there were so many different types of cookie!
    I’m not in to baking myself (I’ll eat cookies a plenty though) but my girlfriend loves baking, I’m texting her the link to this site she’ll love it
    Cheers

  • Hi there

    Seeing the chocolate chip cookie image right at the top of the page made my stomach rumble haha! You sure do know how to attract an audience! =D

    Thanks for the recipe and method.

  • You have made me hungry. Your recipes sounds delicious. I am going to give some a try. I am not a good baker but I think I will like making these. Thanks for sharing

    • Baking is easier than you think! It’s more harder than cooking in the sense that you have to measure, but that takes the guessing out of the work! I hope you enjoy!

  • I have actually never baked cookies at home, but I believe it is definitely a better option than buying those store cookies, that might have all sorts of negative issues associated with them. I don’t often eat cookies, but I love to enjoy a couple every now and there, your recipe looks great will have to give it a try next time, I want cookies. Thanks for sharing.

    • Im so glad you enjoyed! You are not alone in that you don’t bake at home. I hope the easiness of these recipes helps inspire the home cook to try baking!

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