I went to New York in 2009 but I never made it to the popular Momfuku Milk Bar while we were there. I was pretty excited when their new baking book was released.
The recipe ideas in the book are pretty incredible but the execution is a little more difficult. There are a few hard to find ingredients, not many photos in the book and I found the recipe I started with needed a little tweaking. I would suggest the book for someone with a lot of patience.
Once a few teething issues were sorted out the cookies came out incredible! It must be in part due to the enormous amount of butter used in the recipe I think. I love the way the toasted cornflakes tasted. It’s a good idea to make these cookies over the span of three days (make the cornflake crunch on day 1, make the dough on day 2 and bake on day 3).
It’s important to bake the dough from frozen as only refrigerating it (as suggested in the book) will leave you with a burnt cookie that has spread far too much due to the high butter content (they looked like cow patties!).
40g milk powder
130g butter, melted
225g butter, at room temperature
150g light brown sugar
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt (the cookies are pretty salty so feel free to lower this a bit if you want)
270g batch Cornflake Crunch (above)
125g chocolate chips
65g mini marshmallows
- Make the cornflake crunch. Preheat the oven to 375 F/190 C. Line a baking tray with baking paper or silpat mat. Crush the cornflakes lightly with your hands in. Stir in the milk powder, sugar and salt. Add the butter and toss to coat.
- Spread the mixture onto the baking sheet and bake for 20 minutes. They should smell buttery. Cool completely and store in an airtight container.
- Make the cookies. Combine the butter and sugar in a large bowl and beat for 2-3 minutes. Add the egg and vanilla and beat for 8 minutes (very important).
- Reduce the mixer to low and add the flour, baking powder, baking soda and salt. Mix only until the dough just comes together. Mix in the cornflake crunch and chocolate chips with the mixer on low for 30 seconds and then marshmallows.
- Use a cookie scoop and take large 2 scoops of dough to form a ball. Place on a plate lined with cling film and gently pat the top of the dough down. Line all the rounds on the plate and cover with another piece of cling film and place in the freezer overnight.
- Pre-heat the oven to 325 f/190 C and line a parchment lined baking sheet. Place the frozen rounds of cookie dough several inches apart and bake for 10-15 minutes. Depending how gooey you like your cookies. It might be a good idea to bake one round of dough as a tester first.
- Let the cookies cool on the baking sheet for 10 minutes before removing. Best eaten warm (or popped into the microwave for 20 seconds).
adapted from Momofuku Milk Bar