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Mike Berry
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Foods and Nutrition » Momofuku and Milk Bar

Momofuku and Milk Bar


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David Chang

I highly recommend David Chang's book, Momofuku, if you like Asian fusion.

Read Christina Tosi's Milk Bar if you love sweets and baked goods.




Cornflake-Chocolate-Chip-Marshmallow Cookies

recipe from Momofuku Milk Bar

For the cookies:
16 tbsp. unsalted butter, softened
1¼ c. white sugar, granulated
2/3 c. light brown sugar, packed
1 large egg
½ tsp. vanilla extract
1½ c. all-purpose 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

For the Cornflake Crunch:
5 c. cornflakes
½ c. milk powder
3 tbsp. white sugar, granulated
1 tsp. kosher salt
9 tbsp. unsalted butter, melted

To make the Cornflake Crunch, preheat oven to 275°.

In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.) On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

To make the cookies, preheat oven to 375°. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment; 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. 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. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

   

Line a sheet pan with parchment paper. Using a 1/3 cup measure, portion dough 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 at room-temperature — the cookies will not hold their shape. Arrange chilled disks on a parchment- or Silpat-lined sheet pan a minimum of 4 inches apart. Bake 18 minutes until cookies are browned at the 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. 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.

YIELD:  15-20 cookies



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Homemade Ramen

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Milk Bar Cornflake Crunch Cookie

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Milk Bar Crack Pie



Related Links
    » Momofuku
    » The Milk Bar Project

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