Momofuku Cornflake Marshmallow Cookies

by National Cookie Network

Ladies and gents, I give you a rather unique cookie recipe that is adapted from the famed Momofuku restaurant group of award-winning restaurants owned by chef-founder David Chang.… the Momofuku Cornflake Marshmallow Cookie. 

This unique and wonderful cookie has some unexpected ingredients. I don’t know about you, but I’ve never put cornflakes in my cookies. It just never occurred to me to do so, and I’ve never run across a recipe that called for it…. until now.

I mean, just think about these ingredients for a moment…

  • oatmeal
  • chocolate chips
  • cornflakes
  • mini marshmallows

I have to tell you… this cookie is a winner in my book! Fantastic cookies! You’ll see.

There are a number of bloggers who’ve adapted this recipe, so you can see, this cookie has stirred the imagination of many:

 

The source of inspiration of this cookie is the genius baker behind Momofuku Milk Bar, Christina Tosi…  If you’d like to go directly to the source for more inspiration, I urge you to pick up a copy her cookbook.

 

Happy Baking!

Photo Copyright & Recipe: TheCookBookChronicles.com

Recipe at: http://www.thecookbookchronicles.com/blog/?p=3246

How to Bake Great Cookies

by National Cookie Network

If you are going to bake a great cookie, you have to start with great ingredients. You can’t purchase the cheapest ingredients you can find, and expect to produce the next best thing since Mrs. Fields.

The truth is, that cookie ingredients can make or break your cookies. These little delicacies tend to be temperamental. So treat them kindly by using the proper ingredients. Need examples?

Use fresh ingredients! Old or stale ingredients, make for stale tasting cookies.

Use butter, not margarine or butter substitute, and never lard (unless the recipe specifically calls for it). The better quality your butter is, the better the flavor of your cookie will be. Warm to room temperature before use.

Use bleached flour, not unbleached.

Use good quality eggs at room temperature, not straight out of the fridge.

Use the proper sugar. Substituting different types of sugars randomly will ensure your cookies are a huge flop. If you recipe calls for powdered sugar, use powdered. Don’t substitute for something else.

Use good quality extracts. The cheap ones, taste cheap.

Last but not least, measure all ingredients exactly.

Happy Baking!

 

Related Articles from around the web:

Taking Great Photos of Your Cookies
Cookie Tips – Secrets To Making Perfect Cookies
Tips for Making and Baking Great Cookies

 

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by National Cookie Network

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