Milk Bar is on my list. You know that list? The list of food places you accumulate in your head that you just have to try in your life time. Milk Bar is on mine. And why not? It is arguably one of New York's more famous cakeries. Unfortunately my travels (and crippling lack of monies) don't see me heading in the direction of New York any time in the immediate future which to me is a genuine tragedy.
To make me feel better about being stuck in Milk Bar-less Sydney, my sister, surprised me with Christina Tosi's baking book. And it is glorious. It is infused with all Tosi's enthusiasm and cute anecdotes about how all her recipes came to be (a lot of them, including this one came about through various cock ups and fleeting sparks of genius). And it is full of recipes, like these which are mash ups of everything delicious and are surprisingly do-able.
Tosi is pretty unique in her creations. Her disclaimer for this recipe is that they are not the best chocolate chip cookie recipe. And she's right. These are not the best chocolate chip cookie you will ever eat. They are damn fine but everyone has their "best" cookie so, she reasons why bother competing with that. They are a "tribute" cookie. They are a mash up cookie. They are chocolate chip cookies with melty marshmallows and crunchy cornflake biz going on.
First you have to make the cornflake crunch and exercise all self restraint not to just stop here , migrate to the lounge, turn on Netflix and gorge yourself on all of this while you sob about your lack of overseas travel funds.
- 170 g (1/2 12oz box or 5 cups) cornflakes
- 40 g (1/2 cup) milk powder
- 40 g (3 tbs) sugar
- 4 g (1 tsp) kosher salt
- 130 g (9 tbs) butter, melted
1. Preheat the oven to 275°f/135°C
2. pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. add the milk powder, sugar, and salt and toss to mix. add the butter and toss to coat. as you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3. spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. cool the cornflake crunch completely before storing or using in a recipe. stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
makes about 360 g (4 cups )
Second it is time to make the cookie.
- 225 g (16 tbs) butter, at room temperature
- 250 g (1 1/4 cups) granulated sugar
- 150 g (2⁄3 cup tightly packed) light brown sugar
- 1 egg
- 2 g (1/2 tsp) vanilla extract
- 240 g (1 1/2 cups) flour
- 2 g (1/2 tsp) baking powder
- 1.5 g (1/2 tsp) baking soda
- 5 g (1 1/2 teaspoons) kosher salt
- 3/4 recipe (3 cups) cornflake crunch
- 125 g (2⁄3 cup) chocolate chips
- 65 g (1 1/4 cups) mini marshmallows
1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes, or if you are mixer-less like me beat the crap out it. (I Cannot Stress how IMPORTANT this step is, be patient and just suck it up) If you are mixer-less like myself beat the butter and sugars with handheld beaters for 5 minutes and once egg and vanilla is added for about 12 minutes.
2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.
3. still on low speed, add in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Add in the mini marshmallows just until incorporated.
4. using aice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature—they will not hold their shape.
5. Preheat the oven to 375°f/190°C
6. arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. at the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
7. cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. at room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Note: If these cookies have a flaw it is that they are too buttery and cookies with high butter content seem to spread rather than puff. I enjoyed these immensely but next time will use my own chocolate chip recipe and add all of Tosi's inspirations into it to make it even more righteous.