Momofuku is a cult. If you haven’t heard of their famous pork belly buns or their birthday cake truffles, I suggest you stop reading now and Google. From Noodle Bar to Milk Bar, Momofuku, which means “lucky peach” in Japanese, is a restaurant group founded by David Chang.
The first thing I ever tried from Momofuku was their mint cookies and crème cake truffles. They were so decadent and delicious that I left them in my car and only allowed myself to take small bites when I was driving so that I could enjoy them throughout the entire day. In fact, they are so good that not only have I seriously contemplated paying the $15 ground shipping fee, but I have also harassed one of my best friends into giving me lifetime access to her Netflix account so that I can simply watch David Chang’s show, The Mind of the Chef.
But then I discovered the Momofuku Milk Bar cookbook, and while I haven’t had time to try all of the recipes, I have to say that the cornflake-chocolate-chip marshmallow cookies are to die for. And yes, they’re as complicated as they sound, but I promise you that they’re the best thing you’ll ever put in your mouth.
RECIPE: Cornflake-Chocolate-Chip Marshmallow Cookies
Makes about 15-20 large cookies
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
2/3 cup light brown sugar (tightly packed)
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups cornflake crunch (recipe below)
2/3 cups mini chocolate chips
1 1/4 cups mini marshmallows
Directions
1. Cream together the butter and both sugars in the bowl of a stand mixer on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the four, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute (do not over mix the dough!) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
4. Using a 2 3/4 ounce ice-cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in a plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature (they will not hold their shape).
5. Heat the oven to 375° F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airgith container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
RECIPE: Cornflake Crunch
Makes about 4 cups (360 grams)
Ingredients
1/2 (12-oz) box cornflakes (5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons melted butter
Directions
1. Heat the oven to 275° F.
2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3. Spread the clusters on a parchment or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and chewed.
4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
For more Momofuku recipes, click here.