In spite of the fact that it’s much too hot to be turning on the oven, I was obliged to do a test batch of cookies. I am planning on serving these to guests in a few days, and I needed to know how they would turn out, just in case some recipe adjustments were required. I am pleased to report that the results are over and above my expectations, and these are very special cookies, indeed.
These super-sized treats are from the talented pastry chef, Christina Tosi. They are a staple of the restaurant Momofuku Milk Bar, and worth every bit of the effort involved in making them. Ms. Tosi is known for her creative approach to baking and the use of rather unconventional ingredients (cereal milk and cereal crunch mixtures are now a familiar theme at Milk Bar). These cookies are a combination of a rich buttery cookie dough, filled with cornflake crunch, mini chocolate chips, and mini marshmallows. There’s something for everyone here: sweet, salty, crunchy, buttery, chewy, and chocolatey. But they are a bit of a challenge to make.
First you make the cornflake crunch. Once that has cooled you start the cookie batter. It’s a basic butter, sugar, egg, and flour mixture, but it requires a good twelve minutes of mixing with a stand mixer to ensure perfect emulsification and fluffiness. The dry ingredients are added quickly and then the cornflake crunch, chocolate chips, and marshmallows are mixed in just until incorporated.
Now the waiting begins. The cookies are portioned onto a sheet pan (a whopping third of a cup of batter for each). They must now chill for at least an hour, but longer is better. My mini batch of five cookies spent over an hour in the freezer before I attempted to bake them. They spread a lot, and the edges got caramelized and brown, which is how I think they should be. You have to let the cookies cool on the baking sheet or you risk having them fall apart as you try to move them. But when you take that first bite, it’s an “aha” moment. This is a spectacularly good cookie. Don’t be discouraged by my many warnings here, just make them. Your family and friends will thank you. The original recipe is from Ms. Tosi’s book “Momofuku Milk Bar.” It also contains the recipes for her famous multi-layered cakes (one of which I recreated here). In the interest of good blogger manners, and the fact that I do not have permission to copy the recipe, I will send you to this page to view the entire excerpt from the book. My best advice is this: chill the portioned cookie dough very well! Use a slightly lower oven temperature and start checking for doneness at about the thirteen minute mark. You will be rewarded with a most deliciously unique cookie. Enjoy!