The tasty cookies above with the super long name are from the Momofuku Milk Bar Cookbook. Milk Bar is a bakery in New York that is famous for items like Crack Pie and Compost Cookies as well as these Cornflake Chocolate Chip Marshmallow Cookies. These cookies bake up big, thin and crunchy/chewy with a lot of buttery sweet flavor.
Milk Bar sweets are known for the large amount of sugar and butter incorporated into each recipe. The flavors in the cookie really come to together to create that toffee, sweet, salty flavor that is so appealing. Here is how you can make your own.
You can find the entire recipe here. Start by making the Cornflake Crunch that will be incorporated into the cookie dough later on.
Cornflake Crunch: Preheat oven to 275. Line a baking sheet with parchment or silpat and set aside. In a medium bowl crush cornflakes with your hands to one quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add the melted butter and toss to coat, creating small cornflake clusters. Spread clusters onto prepared pan and bake for 20 minutes until toasted and buttery smelling. Set aside to cool completely before adding to cookie dough.
Cookie Dough: Line a baking sheet with parchment or silpat and set aside. In a medium bowl whisk together the bread flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar for 3 minutes until light and fluffy. (the second time i made these cookies i used 2 cups bread flour and 1 1/2 stick butter, this created a cookie with a little less spread.) Add the egg and vanilla and beat for an additional 8 minutes on medium high speed.
It is important to beat the mixture for this amount of time to incorporate as much air as possible into the cookie. Reduce speed to low and beat in the flour mixture until a shaggy dough just barely comes together. Beat in the cornflake crunch, mini chocolate chips and mini marshmallows until dough just comes together. Using a 2 3/4 ounce scoop, portion the dough out onto a baking sheet, wrap with plastic wrap and chill for 1 hour. Preheat oven to 375 degrees. Arrange chilled dough balls on prepared baking sheet (4 dough balls per sheet, these spread a lot!) and bake for 12-18 minutes. Mine were completely done at 15 minutes. Leave cookies on sheet for a few minutes then transfer to wire rack to cool completely. Store cookies in air tight container at room temperature for 5 days or freeze for one month.