Yes, these are ugly. No question about it. From the moment I saw Egg Me On’s What the Fluff?! Cookies, I knew I had to try them. My kind of cookie. It’s all about bubbly-goo, irregular shapes, blobs in the middle, and brown, crusty edges.
The recipe is from Momofuku Milk Bar. This New York bakery also makes crack pie, sells milk that has had cereal soaking in it (cereal milk!), and invented compost cookies, among other things.
Cornflake-Chocolate Chip-Marshmallow Cookies
8 ounces (2 sticks) unsalted butter
1 1/4 cups sugar
2/3 cup tightly packed brown sugar
1/2 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
3 cups cornflake crunch (recipe below)
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows
Sift and whisk in a bowl the flour, baking powder, baking soda, and salt. Set aside. Combine the sugars and butter into a mixer with a paddle attachment. Cream together for 2-3 minutes on medium-high. Add egg and vanilla. Scrape down sides. Beat on medium high for 7-8 minutes. Do not skip this process, it is very important to not lessen the time. Dough will be light and fluffy.
Add the flour mixture while mixer is on low. Mix just until the dough comes together. (Make sure this is not longer than a minute). Scrape down sides of bowl. Continuing with the low speed and paddle, mix in the cornflake crunch until just incorporated. 30-45 seconds at the most. Then do the same for the mini chocolate chips and marshmallows. Using a 1/3 cup scoop, scoop from the bowl and place in parchment lined baking sheet. Pat down the tops to flatten slightly each patty of cookie dough. Wrap the baking sheet in plastic wrap, tightly. Refrigerate for at least an hour, or up to a week. Do not skip this either!
Preheat oven to 375 degrees F. Arrange each cookie on a parchment or silpat lined baking sheet, to a minimun of 4 inches between each cookie. Bake for 18 minutes. If cookies still look white in middle, leave an extra minute and check again after that. You don’t want it too brown, but not too white and doughy on surface.
Cool on pan for a few minutes. They can be transferred to cool completely on a wire rack before placing in airtight container. They keep well for 5 days airtight at room temp., or up to a month frozen in airtight container.
6 ounces (or 5 cups) CornFlakes cereal
1/2 cup milk powder
3 Tablespoons sugar
1 tsp. salt
9 Tablespoons unsalted butter, melted
Preheat to 275 degrees F. In a medium bowl, place cornflakes and scrunch with hand to crumble cereal. It should decrease in volume in the bowl to about half the volume, by scrunching with your hand several times.
Add milk powder, sugar, and salt and toss to mix. Pour melted butter and mix and stir to incorporate until some clumping or clusters occurs. Pour evenly unto a lined baking sheet and bake until slightly toasted and browned, about 20 minutes.
Cool completely before using in recipe. CornFlake Crunch will stay fresh in airtight container for about a week, or one month in the freezer.