Cornflake Cookies
Christina Tosi bakes a delicious batch of cookies with cornflake crunch, marshmallows, and chocolate.
Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
I followed this recipe to the letter, and also watched the video.
These are absolutely addicting. They have a buttery toffee crunchy, yummy...well I guess you can tell I love them.
I followed this recipe to the letter, and also watched the video.
These are absolutely addicting. They have a buttery toffee crunchy, yummy...well I guess you can tell I love them.
As I am prone to do, I didn't read this recipe thoroughly before beginning. Soooo, I just added 3 cups of crushed cornflakes (no crunch recipe on hand). Gotta say I didn't miss the other ingredients AT ALL. These cookies are killer good! Makes sense; you want crunchy? Add cornflakes. You want gooey? Add marshmallows and chocolate chips. I baked mine on convection at 350 for 12 minutes on Silpat. No problems. Just make sure the dough is COLD going in.
I made these about a year ago and they turned out really flat like large pancakes, and very crispy. The cookies tasted very good. I will try again using the advice of added wheat flour and no marshmallows. They were a little more work since you have to make the cornflake munch first to use in the cookie dough. They definitely didn't resemble the picture either.
I would cut back the salt to 1/2 tsp and added 1/2 cup of flour. My cookies would not have held together otherwise. Also, you must get them really cold before putting them in the oven. And a lined sheet pan is an absolute must. But they are sooooo good.
This cookie takes it to a whole 'nother level! I didn't have time, so I made bar cookies. Much easier! FYI, in Christina's book (Momofuku Milk Bar), she writes that she uses King Arthur Bread Flour (bread flour helps bind the dough better). This might help wth the spreading of the cookies. Make at least once! Great book for a dessert lover.
I created smaller cookies; thus reduced the time to 13 minutes; however, the marshmallows created uneven looking cookies. The recipe may work as stated with larger cookies; however, most people would hesitate to eat such a large cookie (in front of others). In the future, I would eliminate the marshmallows for a better looking cookie. I have to admit that the raw cookie dough is possible the best thing in the world, but once baked, it didn't taste as good. 3 out of 5 stars
this is a very tasty choco chip recipe. next time around, i would reduce the sugar by at LEAST 1/4 for granulated and brown. it's too sweet w/ the marshmallows and the chips. i recomend baking only tll the edges are light brown. i cooked the first batch till edges were a med-dark brown and it was too hard. once out of the oven, the cornflakes had a slightly hard texture(they were sticking in my teeth and i was really panicking they were a mistake). once thoroughly cooled, they have great crunch
These cookies are delicious. They're sweet and salty (salty from the cornflake crunch). Unfortunately, this recipe is time consuming, and the cookies required a lot of real estate ... used both ovens, 3 racks each in 2 batches. I baked them at 360 for 14-15 mins. At 375 for 18 mins, the edges were burnt and the cookies spread too much. Also, the cookies came out much better when using parchment paper instead of silicone mats. It's a fun and diff. recipe but won't be making it often.
What kind of chocolate chip? Semi. Milk. Dark. Or whatever my heart desires?
Made these yesterday, they are a little bit more work and regular choc chip cookies but so worth it. They are very addictive. I do recommend following the directions except for cooking time. I have a fairly new oven and after 15 min mine were burnt. They only took 9 minutes, the edges looked crisp and the middle under done but they continue too cook on the pan while they cool and come out perfect. Don't even think of trying to move them until they have cooled because they will just fall apart.
Wow I made these cookies today and they are fantastic. Love the taste of them. Very rich but really good. Be sure to follow the directions that are given they do need to set up in the fridge for at least an hour.