February 24, 2012

Rappafuku Marshmallow Chocolate Chip Cornflake Cookies


Ingredients:
1 cup flour
1 cup mini marshmallows
1/2 cup butter, at room temperature
1/2 cup smashed corn flakes (not powder, just crunched up)
3/4 cup dark brown sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 cup 63% dark chocolate chips


Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment paper or silpats. In a medium sized bowl combine flour, and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, cornflakes and marshmallows. Take care that they are distributed evenly. Form cookies by dropping a heaping 1 tablespoon of dough on the sheet 2 -2 1/2 inches apart. Flatten slightly. Bake 12 minutes. The centers still may look slightly shiny. Carefully remove* to a wire rack to cool completely before serving.


Yield: approx. 1 1/2 dozen cookies


*If there is a lot of marshmallow sticking, move the cookies while still on the silipat or parchment off of the pan and on to the wire rack.


My thoughts:
During a recent trip to the Upper West Side, I went to Momofuku Milk Bar and had one of their lovely buns and brought back one of their famed cookies. It was very good (and chewy!) and I thought I'd like to try my hand at making a similar cookie at home. I've seen some "copycat" recipes here and there but I didn't want to make the exact thing I had at Milk Bar, I wanted to take the concept and transform it into cookie that would be just as tasty but not as fussy, crisp, heavy and well, not as gigantic as the one I had in NYC. Plus one that would be easy to make at home.

Success! Despite the sugar and marshmallow, my cookies ended up being less sweet than the original; the marshmallow just made them chewy, not overly sugary. The cookies had a crunch from the cornflakes but the cookies were still soft and not dry or crumbly. I loved the chocolate chips I used. I found them (Guittard 63% Extra Dark Chocolate Chips) at some odd shop that didn't even sell baking goods. No idea why they were there but I picked up a couple of bags and like most Guittard products, they were really good. Dark chocolate-y and held their shape nicely. The darkness of the chips also helped the final cookie from tasting too sweet. I don't think they would be as good with milk chocolate chips. I love the chocolate-marshmallow-cornflake combination just as much but honestly, liked the connecting cookie better in my version. It was a little more flavorful on its own than the Milk Bar cookie. But then, I am partial to a homemade drop cookie.

7 comments:

  1. I'll have to give your version a try because I have absolutely no success with Christina Tosi's recipes. The proportion of sugar and butter to flour is way off and I usually end up with crispy puddles of cookie, rather than big chunky things.

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  2. I read the Milk Bar recipe and it didn't make much sense so I am not surprised to hear it had issues. These cookies (texture wise) are more of a cross between a traditional chocolate chip cookie and the really crisp Momofuku cookie than a copycat but they are really tasty and have the same flavors.

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  3. gretchen froelichFebruary 26, 2012 1:59 PM

    thank you Rachel! I'm making these today, along with the NYTimes Best Choco Chunk Cookies (which are much, much more involved: http://www.nytimes.com/2008/07/09/dining/091crex.html).

    I love the way the crushed cornflakes sound - literally! crunch is always good, and especially when one might be in doubt about adding nuts.

    I love your work - Thanks again!

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  4. The dough tasted great but I had difficulty with the cookies spreading way too much when I baked them. I ended up with a gooey mess. Any suggestions?

    Thanks!

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    Replies
    1. Could your butter be too warm? Mine did not spread much. What brand of marshmallow did you use?

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    2. Hmmm...maybe. I always thought it was good to leave the butter out for a few hours so it would be soft (but not melted). I used the Store Brand marshmallows. Do you think that would make a difference? Thanks! :-)

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  5. It could be it was too soft. Unless the room is really cold, I don't normally find it takes hours to soften, maybe more like 45-60 minutes?

    I used Campfire marshmallows so that might make a difference, I don't know. I do find they work better than Jet-Puft (and taste better) in recipes which is more common and might be the actual brand behind the store brand.

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