Here is the basic recipe:
CORN FLAKE CRUNCH
5C corn flakes
1/2C powdered milk
1tsp kosher salt
9Tbsp butter, melted
heat oven to 275 degrees.
Pour the cornflakes into a medium bowl, crush with your hands to about 1/4 of their original size. Add the powdered milk, sugar, and salt toss to mix. Add the butter and toss to coat.
The butter will act to combine the ingredients and create small clusters.
Spread onto a parchment or Silpat lined pan and bake 20 minutes. They should look toasted, smell buttery and crunch when cooled. Cool cornflake crunch completely before storing in an airtight container at room temperature. Crunch will keep fresh 1 week in the refrigerator or a month in the freezer.
CHOCOLATE CHIP COOKIE RECIPE
16Tbsp (1C) butter, room temperature
11/4 C granulated sugar
2/3 C tightly packed brown sugar
1/2 tsp vanilla
11/2 C flour
1/2tsp baking powder
1/2 tsp baking soda
11/2 tsp kosher salt
3 C cornflake crunch
2/3C mini chocolate chips
11/4 C mini marshmallows
Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, cream together on medium-high for 2-3 minutes. Scrape down sides of bowl, add egg and vanilla and beat for 7-8 minutes (be sure you mix it for this long) .
Reduce mixer speed to low and add flour, baking powder, baking soda and salt. Mix just until the dough comes together, no more than 1 minute or you will over mix. Scrape down sides of bowl.
Still on low speed add the cornflakes and chocolate chips just until incorporated no more than 30-45 seconds. Mix in the marshmallows just until incorporated.
Using 2 3/4 oz scoop or 1/3C measure(or whatever size measure you like, I think mine were about 2Tbs) portion dough onto a parchment lined sheet pan. Just scoop out the dough and line up on the sheet tray, they will be refrigerated before baking. Wrap the tray in plastic wrap and refrigerate for at least an hour or up to 1 week. Do Not bake cookies at room temperature or they will not hold their shape.
Heat oven to 375 degrees
After the dough has chilled lay the balls onto a parchment or Silpat lined sheet pans at least 2-4 inches apart depending on how large the balls are- press gently on top of the cookie to flatten the tops.
Bake for 18 minutes.. the cookies will puff, crackle and spread. At the 18 minute mark the cookies should be browned on the edges and just beginning to brown in the center, leave them in the oven another minute if they seem pale or doughy.
Cool the cookies on the sheet until completely cooled. Transfer to a plate or airtight container. The cookies will stay fresh for 5 days at room temperature and a month frozen.
I also had some of the cornflake crunch left over so wondered if I made a regular Toll House recipe of chocolate chip cookies and added the left over cornflakes and some marshmallows would they be as good. Well, they are good but I think the Momofuku cookies a little better. I couldn't figure out why my cookies stuck to the pan even though I sprayed them with cooking spray. I was sitting here thinking about it and it dawned on me that when I made the Momofuku cookies it said to use a Silpat or parchment paper. I totally forgot that part, no wonder I had such a hard time and so many of my cookies fell apart. That didn't matter, they still tasted good.
All in all both cookies are really good.
|my version of the Momofuku recipe|