Momofuku Milk Bar: Cornflake, marshmallow, chocolate chip cookies
Don’t live in New York? Why not try my copycat version of the famous Momofuku Milk Bar cookie!
It’s no secret that I love David Chang. When my husband and I went to New York a few years ago for a whirlwind eating tour, our midnight meal at Momofuku Ssam Bar was one of the best, and definitely the most memorable. Momofuku Milk Bar, a bakery located next to Ssam Bar, opened after we visited. I hear their goodies, made by pastry chef Christina Tsoi, are delectable.
On New Year’s Day, our friends Frank and Sarah hosted a brunch that included some of these cornflake, marshmallow, chocolate chip, and oatmeal cookies they had shipped from Milk Bar. I was besotted by their butterscotch-sweet and salty flavor, and their crunchy, cornflake texture. I wanted this cookie in my cookie rotation, and so with a little experimentation, I came up with this recipe.Copycat Momofuku Cornflake Marshmallow cookies makes 20 cookies
2 sticks unsalted butter at room temperature 1 ¼ cup packed dark brown sugar 1/3 cup granulated sugar 2 eggs 2 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 ½ tsp kosher salt (plus more for sprinkling) 3/4 cup oatmeal 1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing) 2/3 cup mini chocolate chips* about 3/4 cup mini marshmallows
*the chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer
Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.
Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.
(If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)
On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!) Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch more salt. Repeat with the remaining dough.Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.