Cornflake-Chocolate-Chip-Marshmallow Cookies

Name: Cornflake-Chocolate-Chip-Marshmallow Cookies
Yield: Makes 15 to 20 cookies
Ingredients: 225 g butter, at room temperature [16 tablespoons (2 sticks)]; 250 g granulated sugar (1 1/4 cups); 150 g light brown sugar (2/3 cup tightly packed); 1 egg; 2 g vanilla extract (1/2 teaspoon); 240 g flour (1 1/2 cups); 2 g baking powder (1/2 teaspoon); 1.5 g baking soda (1/4 teaspoon); 5 g kosher salt (1 1/4 teaspoons); 3/4 recipe Cornflake Crunch (page 51) (270 g [3 cups]); 125 g mini chocolate chips (2/3 cup); 65 g mini marshmallows (1 1/4 cups)

December 14, 2011

I am neither brave nor bold enough to make just a chocolate chip cookie. Everyone’s mom or grandma makes “the best” chocolate chip cookie. And every one of those chocolate chip cookie recipes is different. So, out of respect, we dared not compete. Instead, we made a delicious chocolate chip tribute cookie—one of our most popular cookies—by accident. In the Ko basement one day, Mar overtoasted the cornflake crunch for the cereal milk panna cotta. She was pissed. I was pissed. But we refused to let it go to waste. I was already well versed in making a cookie out of anything left in the pantry, and we needed a dessert for family meal anyway. So we made cookies with the cornflake crunch, and we threw in some mini chocolate chips, just to make them appealing to the cooks in case the overtoasted cornflakes were a bust, and some mini marshmallows, because we were eating them as a snack, and why the hell not. It was just family meal. The cooks freaked. They requested the cookies for family meal every day after that. And so the cornflake-chocolate-chip-marshmallow cookie was born—love at first bite and a shoo-in on Milk Bar’s opening menu.

Recipe notes