Help me, people.
I had so many plans for the blog this year – new features, recipes, tutorials.
But ever since I opened this book, all I want to do is bake recipe after recipe. After recipe. I dream about Ritz crackers, covered in melted butter, sugar and salt. I stare longingly at pictures of Pretzel Ice Cream Pie.
And then I bake.
The extra step of making the cornflake crunch should be taken very seriously, so let me prepare you:
You will make the crunch. As soon as
it’s cool enough to touch it comes out of the oven you (and your “assistant”) will try a little – you know, just to “make sure” it’s okay. You’ll then try to calculate exactly how much you can keep pinching off before you have less than you need for the recipe. Fortunately at this point, one of you will come to your senses and put the cooled batch into a zip loc bag – on a high, high shelf – till you’re ready to bake.
The good news? There will be just enough crunch left over, after you make these insanely delicious cookies, to share. And by share, I mean you each sit in a separate corner, huddled over a small dish and eating this heavenly snack with a spoon – picture a scene out of the “Walking Dead” – but with sugary cereal in place of a cow.
I have so far been able to hold off from making more crunch for the sole purpose of eating it straight out of the bag.
But I’m starting to cave.
Do I need an intervention? Are any of you Milk Bar groupies too?
(New to baking? Read my post on baking tips and tricks to get you started.)
from Momofuku Milk Bar
2 sticks butter, room temperature
1 1/4 c. (250 g.) sugar
2/3 c. (150 g.) light brown sugar (packed)
1/2 t. vanilla
1 1/2 c. (240 g.) flour
1/2 t. baking powder
1/4 t. baking soda
1 1/4 t. kosher salt
3 c. cornflake crunch (recipe below)
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows
Prepare a baking sheet with parchment paper; put aside.
Beat butter and sugars in your stand mixer on medium high for 2-3 minutes. Scrape down the sides, add the egg and vanilla, and beat for 7-8 minutes.
Add the flour, baking powder, baking soda and salt to the mixer – beat on low speed for 1 minute. Scrape down the sides.
Add the cornflake crunch and chocolate chips and beat on low speed for no more than 45 seconds. Add the marshmallows and beat just till incorporated.
Using a 2 3/4 oz. ice cream scoop (or a 1/3 c. measure), scoop the dough out in portions onto your prepared pan (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate for at least 1 hour, or up to 1 week (I waited an hour; I’d give it at least 2 hours total to really firm them up).
Pre-heat your oven to 375. On parchment-lined baking sheets arrange cookies at least 4″ apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till browned on the edges and just brown toward the centers.
Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.
Or, if you’re like us, 1 day.
5 c. (170 g.) cornflakes
1/2 c. (40 g.) milk powder
3 T. sugar
1 t. kosher salt
9 T. melted butter
Pre-heat oven to 275.
Pour the cornflakes into a medium bowl and, using your hands, crush until they are about 1/4 of their original size. Add the dry ingredients and toss to coat. Add the butter and toss to coat.
Spread mixture on a parchment-lined baking sheet (there will be small clusters; this is fine). Bake for about 20 minutes, or till mixture looks toasted and smells buttery. Cool completely before using.
Can be stored in an airtight container for 1 week at room temperature or 1 month in the freezer (Hah!!!).
This delicious recipe brought to you by Sheri Silver