I've parted with many recipe books recently but haven't brought myself to give up on Momofuku Milk Bar just yet. The recipes aren't hard but I personally find that it packs in a lot of sugar. I can't bear to eat overly sweet things anymore so I was mostly admiring Tosi's flavour combinations. I've been reading the book for the past week eyeing the cornflake chocolate chip marshmallow cookies. Here's my less indulgent take which I think are pretty awesome!
A few colleagues asked for the recipe and since I'm typing it up, I thought I'd post it here as well.
Over and out!
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cornflake choc chip cookies makes 24 (using a 40ml cookie scoop)
inspired by Momofuku Milk Bar by Christina Tosi (minus the mini marshmallows and diabetes)
Original cookie recipe can be found here.
125g unsalted butter, at room temperature
38g caster sugar
38g brown sugar
1/2 tsp vanilla bean paste
2 pinches salt
1 large egg, at room temperature
150g bread flour
1/2 tsp baking powder
120g dark chocolate chips
180g cornflake crunch (see below)
Cream butter and sugars until it turns a pale brown. Add vanilla, salt and egg and mix to combine.
Sift in bread flour and baking powder. Fold in until just combined.
Fold in the chocolate chips and the cornflake crunch until just combined.
Scoop out even sized balls of cookie dough and place on a lined baking tray. Chill in the fridge overnight.
Put cookie dough balls onto a lined baking tray leaving 4-5cm intervals between them. Flatten slightly with the back of a cup.
Preheat oven to 190 degrees celcius. Bake for 10 minutes.
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cornflake crunch makes enough for 1 batch of cookies
adapted from Momofuku Milk Bar by Christina Tosi
Original recipe can be found here.
65g unsalted butter, melted
20g milk powder
20g caster sugar
2 pinches salt
Preheat oven to 140 degrees celcius.
Put cornflakes into a mixing bowl. Crush them until they are 1/4 of their original size.
Pour the melted butter over the cornflakes. Stir to coat cornflakes evenly.
Combine the milk powder, sugar and salt. Pour over cornflakes and toss to coat.
Spread it out evenly on a lined baking tray. Bake for 20 minutes until golden brown.
Cool before using.