Momofuku's Cornflake Marshmallow Chocolate Chip Cookie

It's a Tuesday afternoon, at 1:56pm and I couldn't be giddier because at this very moment, I have this blessed cookie baking in my oven. Don't ask why, but I recently read that my dosha is likely kapha dosha which means, among other things, that I like to eat but also have a slower, heavier digestive system. (Want to know your dosha?) The best way to balance myself according to this article I read is: stimulation, movement, and spicy, light food.

Riiiight

So, your saying I should probably start exercising and stop thinking about eating this cookie?

Not a chance.



I first tested out to be a vata dosha (aka: air) anyway, but upon reading that, that type is characteristically is quick minded, have small, darting eyes, with a lean body, who regularly has a problem with skipping meals, I quickly dismissed it. So, I took the test again and changed around my answers until I got a result I liked. Or at least one that sounded like me. The one I picked, the kapha dosha, is known to be calm, thoughtful, loyal, simple and profound, slow and cold (two details I'm not particularly fond of), don't like change, are prone to allergies, and gain weight easily. They tend to have a bigger build (I don't) and might have strong food cravings.

Either way...It sounds like the kapha people might be the most likely to have a cookie baking in their oven in the middle of the day just because they felt like it.



And just like that--- here you were reading about doshas from someone who knows nothing about that topic, and the cookie has already baked, cooled and been eaten.

Damn. It was good. Really, really, sweet mind you but good. I normally don't go for super sweet desserts. I prefer my coffee ice cream less sweet, a tinge bitter and very creamy. So going off that, this would not be something I'd make all that often. But when I'm craving a carmely, buttery, crisp edged, soft middle, cookie, candy something, this is going to be the first thing I pick. These cookies are ugly because it kind of wants to be a toffee candy, but it just wasn't born that way.

You'll need to freeze this cookie dough before baking. This step is not optional. If the cookies are baked at room temperature they will just spread out and puddle on your baking sheet. Sure, it might taste good, but it'll look like a hot mess. If this happens and you are horrified, just crumble the cookies on top of vanilla ice cream. Vanilla ice cream is good for all sorts of things.

Getting ready to freeze the dough



You have to make something called a "cornflake crunch" before making your cookies. I feel I should let you know that cornflake crunch is as addicting as crack. Not that I've tried crack, but I've heard that crack is very addictive. I can testify that cornflake crunch is very addictive. You'll have some cornflake crunch leftover after making your cookies. Keep it and put that on top of ice cream. I told you vanilla ice cream is good for all sorts of things.

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty

16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch (recipe to follow)
2/3 c. mini chocolate chips 
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Portion out 1/4 cup dough at a time and shape into flat, disk shapes. Line them up in a ziplock freezer bag without touching, so they don't stick together. Place in the freezer and freeze until solid

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange frozen disks a minimum of 4 inches apart. Bake 10 minutes exactly. Cookies will be browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Take the cookies out of the oven and let them set up for 10 minutes before eating.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Next time I make these, I might try adding 3/4 cup more flour to the recipe to see if it helps them stay more cookie like with a round permitter.

Cornflake Crunch

Yields about four cups

Ingredients

5 c. cornflakes 
½ c. milk powder (I didn't have this, so I omitted it)
3 tbsp. sugar
1 tsp. kosher salt
8 tbsp. butter, melted

Heat oven to 275°.

In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)

On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.