Cornflake Marshmallow Chocolate Chip Cookies

Cornflake Marshmallow Chocolate chip Cookie

I was watching Martha Stewart and saw these cookies that I just had to make. Anything with chocolate and marshmallows is a must try. However, Christina Tosi called them Cornflake marshmallow chocolate chip cookies and the cornflake part kind of turned me off. I kept watching and saw the cookie at the very end and when she described it as crunchy on the outside crispy on the inside. I knew then that I was going to make them as soon as I went out and bought some cornflakes. During the show Martha says the dough is delicious and so I tried it and let me tell you I could have eaten the entire bowl raw. The combination of flakes and marshmallows creates a carmel in these cookies that is to die for. Here is the recipe off of Martha's website. Christina wrote a created a great book called "Momofuku Milk Bar."   If I didn't put myself on a no more cookbook rule because I live in a tiny little apartment, I would run out and get it now. If you don't want to make these cookies but are dying to eat them you can also order them on her website Momofuku. If you live here in NYC you can go to one of her shops and eat one of these cookies or try another. They take a bit more time then the average chocolate chip cookie but well worth the work. Ours were gone before the day was over. If you make them please let me know what you think.

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty
Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg

½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows


1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Good luck keeping a stash around.