Well, hello there, friends! Long time no see, I know. I guarantee that I’ve missed you more than you’ve missed me, but this season of my life has not allowed for too much blogging. I will be back eventually, I promise, but in the meantime, I am trying to commit to a paltry one post a month minimum. And look, it’s July 31! Just made it under the wire. This confirms that if I had to earn my living writing, my family would starve.
We are having a
great decent good enough summer, and I am trying to enjoy the best parts of it, especially after our brutal, therapy-inducing winter. My schedule usually allows me one or two weekdays at home with the kids, and I’ve been enjoying them so much. Today they wanted me to bake cookies, just like the good old days, and I was determined to use ingredients that did not require a trip to the store, just like the good old days.
When it comes to scouting out recipes, I tend to shoot first and ask questions later, and this was not an exception. Translation: Once I started this recipe, I realized that it is a MULTI-STEP PRODUCTION that involves A LOT OF WAITING. So basically today I did two things I always tell my kids not to do: waited until the last minute to complete a commitment (blogging) and didn’t bother to read all the directions before jumping in. Do as I say and not as I do, kids!
My children declared this the best cookie dough they’ve ever eaten, and I wholeheartedly agree. Of course, I cannot exactly advocate that unhealthy practice, but everyone gets to make her own choices (blah, blah, blah, salmonella). Truth be told, this would win a cookie dough contest. The secret is the Cornflake Crunch (see link below from Martha for directions). The cooking time is a source of some contention among commenters, and I did one batch at 13 minutes and one batch at 16 minutes. The 18 minutes stated might have turned the cookies totally black, so keep a careful eye starting around ten minutes. If you’re looking for a little something extra in your chocolate chip cookie (I hope that didn’t sound gross), this is a good one to try!
Chocolate Chip Marshmallow Cookies from Christina Tosi’s “Momofuku Milk Bar” cookbook
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
- With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
Best cookie dough EVER