Sunday, October 12, 2014

Giant cornflake, chocolate, and marshmallow cookies

I don't always notice the gradual color change of the trees in this urban jungle that I live in, but if the weather didn't let me know that fall was here, this tree did.

I'm not a giant fan of fall (it means winter is soon here....nooooooooo), but my best friend is a fall fiend. And I got to see her this weekend when her and her husband were in Chicago for a mini getaway.

Her kitchen is currently under renovation, and with a toddler at home and another on the way, I figured I'd bake her some treats. So I made her the largest cookies I've ever seen in my life.

They're basically a chocolate chip cookie, but the addition of mini marshmallows and cornflakes really add a complexity of flavor. They're also about 4 times the size of a normal cookie!

Ice cream scoop helps the cookie-shaping step a breeze
Why so big? Well other than scooping out a huge amount of batter per cookie, the high butter-to-flour ratio means these babies spread out BIG TIME!

I literally only baked 4 cookies at a time in the oven. Any more and they spread together,
which means you'll have an even bigger cookie!

Yes, they're a bit on the thinner side, so they're not your normal soft cookie. But they're not crunchy either—they have a chew to them that isn't typical with thinner cookies. There's also something magical that happens in these cookies during baking, the sugar takes on an almost toffee flavor. So if you're ready to take your chocolate chip cookie to another level, make these. Now!

Yours in making treats for her favorite people,

Cornflake Marshmallow Chocolate Chip Cookie, adapted from Shutterbean (originally from Momofuku Milk Bar)

The original recipe has you first create a "cornflake crunch," in which you bake cornflakes with some butter, sugar, and milk powder. I haven't tried it, so I can't say how it would be, but these cookies were great with just regular 'ole cornflakes. I found the cornflakes added a nice flavor and texture to the cookie, but don't expect to see big chunks in your cookie—they break apart pretty quickly when mixing the dough. 

Also, feel free to play around with the chocolate chips in the cookie. Shutterbean used 1/2 chocolate and 1/2 peanut butter chips, and I would imagine that toffee chips would be excellent too! I used dark chocolate chips, but use whatever you have on hand/prefer.

Keep in mind the dough needs to rest for at least an hour, and can be prepared days in advance. It can also be frozen! Just refrigerate the disks for a few hours, pop in a bag, and freeze. They can be baked directly from the freezer, you might just need to add a minute or few to the baking time. 

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
3 cups cornflakes (or cornflake crunch, see note above)
2/3 cup mini chocolate chips, regular chocolate chips roughly chopped, or chopped chocolate (see note above)
1 1/4 cups mini marshmallows

  1. In the bowl of an electric mixer with the paddle attachment, cream together butter and both sugars on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 4 to 5 minutes.

  2. In the meantime, mix flour, salt, baking powder, and baking soda in a small bowl. 

  3. Reduce the speed on the mixer to low, add the flour mixture, and mix just until dough comes together (~20-30 seconds; no longer than 1 minute). Scrape down sides of bowl with a spatula.

  4. With the mixer on low, add cornflakes and chocolate; mix until just combined, ~30 seconds. Add mini marshmallows and mix until just incorporated. The dough will be thick but very soft.

  5. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. (Note: I haven't tried it but I'm sure you could make smaller cookies if you didn't want them so giant. Just adjust the baking time for the smaller cookies.) Cover with plastic wrap and pat tops of cookie domes flat. Refrigerate for at least 1 hour (ideally ~3 hr) and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

  6. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

  7. Arrange chilled dough at least 4 inches apart on prepared baking sheets (I put 4 cookies on 1 baking sheet). Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 12-15 minutes. Let cool for a few minutes, and carefully transfer to a cooling rack,


Post a Comment