After a year and a half, I am finally back! :) I've thought of returning to blogging every single day for the past however many days I've been gone. So much has happened this past year and a half! I took a year off school, transferred schools (no more NY!), relocated to Cleveland, OH, fell in love for the first time (which didn't exactly end all that well), made great new friends, met some psycho ones I want to avoid forever, and most of all, have become a stronger and a more experienced individual. Many doors have shut, while many new doors have opened for me. I am thankful for all the happenings God has shown me this past year and a half, whether they have been painful or wonderful.
Now, let's dive in to this first new comeback post:
If you've ever been to NY, you may have heard of the Momofuku Milk Bar. They're a famous bakery located in Manhattan, selling many unique desserts, such as their Crack Pie, or Compost Cookies. As my older followers may know, I went to school in Manhattan for a year, and the thing I miss the most is all that terrific food. Here's to amother "I left my heart in NY" post!
Taken from Christina Tosi's cookbook "Momofuku Milk Bar." You can purchase the book here on Amazon.
I did a bit of research for reviews on this recipe, took the words of advice and suggestions, and came up with the final product. I really liked the way mine turned out, but next time I make it, I will make sure to crumble up the corn flake cereal even more.
For the cookies:
-2 Sticks unsalted butter
-1 1/4 cup granulated sugar
-2/3 cup light brown sugar, packed (I used dark, it was fine!)
-1 egg, room temp
-1 tsp vanilla extract
-1 1/2 cups unbleached all-purpose flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1 1/2 tsp kosher salt
-3 cups Cornflake Crunch
-2/3 cup mini-chocolate chips
-1 1/4 cups mini-marshmallows
For the Cornflake Crunch:
-5 cups cornflakes (the plain kind)
-1/2 cup milk powder (dry milk powder)
-3 tbsp granulated sugar
-1 tsp kosher salt
-9 tbsp unsalted butter, melted
Now, these are the ingredients listed in her recipe. I would cut back on the chocolate chips juuust a bit, and go for a few more marshmallows instead. Also, for the Cornflake Crunch, the recipe calls for 5 cups of the cereal, when only 3 cups are needed for the cookie recipe. Tone the Cornflake Crunch recipe down to fit 3 cups instead. I have this random 2 cups of the cereal sitting in my pantry now...
Also, the cereal mixture is what makes this cookie recipe unique, and gives the cookie that "milk" flavor, baking in the dry milk powder and butter together, but if you're on a time crunch, or have no patience to sit there an bake cereal, just use crumbled up cornflake cereal instead. If you have the time, do it right!
Let's get the Cornflake Crunch going! Preheat the oven to 275 degrees.
Use PLAIN cornflake cereal.
Use your hands to crumble it up! Because it was my first time, I wasn't sure how much to crumble it, so I left it a bit chunky--do yours finer!
Add in the dry ingredients...
Pour over the melted butter, and mix thoroughly.
Spread the mixture out on a flat cookie baking sheet with some parchment paper, bake for 20 minutes.
Should smell wonderful and toasty when done! :) Now, set aside to cool.
For the Coookies:
Measure out your dry ingredients in a small/med sized bowl. Set aside.
In a larger bowl, using an electric mixer, cream together the sugars and butter on med-high for 3-4 minutes.
Add in the eggs and vanilla and mix for 7-8 minutes. yeah.. that's a LONG time. But this is the MOST IMPORTANT STEP!
Make sure you get the lift from this step.
On the lowest speed setting, add in the Cornflake Crunch and mini-chocolate chips. (shouldn't exceed 30 seconds)
Mix in the mini-marshmallows with a paddle.
Using a measuring up, scoop in 1/3 cup of the dough, and create little patties like this. You can eventually eye it after first few. Put them on some sort of plate/pan to stick them in the freezer until very firm.
The only reason the cookies are this close is because they were only going in the freezer. These cookies spread an IMMENSE amount, so you can only fit a few on the baking pan when going into the oven to bake.
I repeated the freezing process to the rest of the dough, and put them in a gallon sized ziplock bag. Make sure they're completely firm before putting them in the bag, or they'll be impossible to take apart when frozen and stuck together!
Do not thaw out the dough before baking! Put the frozen dough straight into a 355 degrees oven. The recipe says to bake them for 18 minutes, 4 inches apart at 375 degrees--18 minutes?! for cookies?! No way. But I wanted to follow the recipe exactly as written for the first batch, and baked them for 13 minutes before I started to smell them burning slightly.
....that's how they looked only after 13 minutes... and the recipe says 18?! So for the next batch, I give it 6-8 minutes.
Much better. I know they don't exactly look all that pretty on the pan as most cookie recipes do... but these cookies are supposed to spread quite largely and turn into thin cookies.
A very important step is to COOL THEM COMPLETELY before removing them from the pan. These cookies don't hold when they're hot! This is def not one of those cookies that you enjoy straight out of the oven (well, you could, but they'll be crumbles). No worries, they will still be gooey and warm when cooled to the touch. Finally, we have reached the final product! =D <3
Gift wrapped to send to a special friend in CT!
Give it a try! It was definitely by far the most complicated cookie recipe I've ever done, but it also resulted in the most unique and complicated taste.
Happy baking! =)