'Momofuku' Chocolate Chip-Cornflake Cookies (with Candy Corn)

Recipe printed from chiknpastry.com

'Momofuku' Chocolate Chip-Cornflake Cookies (with Candy Corn)
Adapted, barely, from Christina Tosi of Momofuku Milk Bar via Food & Wine, October 2011; makes ~18 cookies

time commitment: 4 hours (1 hour active time)

I can't believe I'm posting a recipe that took me twice to get right, and the second time wasn't even right, really. But I'll tell you why - this recipe has so much potential. The cornflake crunch is out of this world and by far the best part about the dough cookie. You can easily adapt this recipe and after Halloween substitute other candies or dry ingredients in for the candy corn (I think the original momofuku compost cookie that this was adapted from uses pretzels or potato chips?). Here's a link to the reviews of the recipe (you probably have to click rate and review on the recipe page) on F&W so you won't feel like a douche if you get runny cookies, like me. And here's a link toanother blogger who made these cookies, but made tons of substitutions and hers look way more 'together' (and what adorable pictures!). I swear there's way too much butter in this recipe but I just don't care enough to try a third time. If you do try out this recipe, let me know how it goes, and if you change anything I will definitely add some updates on this site.

ingredients
cornflake crunch
4 c slightly crushed cornflakes
1/2 c dry milk powder
3 T sugar
1/2 t kosher salt
8 T unsalted butter, melted

1 1/2 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1 1/4 t kosher salt
1 1/2 sticks unsalted butter, softened
1 1/4 c granulated sugar
1/2 c light brown sugar
1 large egg
1/2 t vanilla extract
2/3 c chocolate chips
1 c candy corn

instructions
Make the cornflake crunch. Preheat the oven to 275 F and line a baking sheet with parchment or silpat. In a large bowl, toss the cornflakes with the milk powder, sugar, salt and butter until coated. Spread the mixture on a baking sheet and bake until golden and fragrant, about 17 minutes. Let the crunch cool completely.

In a small bowl, whisk the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugars at medium-high speed until light and fluffy, 4 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips, and candy corn. Mound 1/4-cup scoops of dough 4 inches apart on 4 parchment–lined baking sheets. Push dough together tightly and flatten just a little bit. Refrigerate until the dough is cold and firm, at least 2 hours.

Preheat the oven to 375 F and position a rack in the center. Bake the cookies, one sheet at a time, for 15 minutes, until browned around the edges but still a bit pale in the center. Let cool completely on the tray, then serve. [If you do have candy corn the "melts" out of the cookie and candies, tear that off once the cookies cool. The spreading should lessen if you chill the cookies in a nice, tight, ball.]

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