Yes, this is where I get to say it about our own kids, just like every other parent we get to meet….”Where does the time go?” Our babies aren’t babies anymore. One is 21, the other two old enough to nag about learning to drive (I’m not gray yet and would like to keep it that way!).
But they are also old enough to be glued to their gadgets and screens (even after school lets them off of it). The only thing that gets them off the screens? A shout of “Hey, who’s going to help make cookies?” Usually a stampede of feet follows very quickly afterwards.
I wanted to share the now favorite recipe that gets those teenagers moving and getting away from their gadgets! It’s a recipe from Christina Tosi, of Momofuku Milk Bar fame and completely worth it. Check it out!
- 16T room temperature butter
- 1 1/4 c granulated sugar
- 2/3 c tightly packed light brown sugar
- 1 egg
- 1/2 t vanilla
- 1 1/2 c flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1 1/4 kosher salt
- 3 cups cornflake crunch (more in a minute on this…)
- 2/3 c mini chocolate chips
- 1 1/4 c mini marshmallows
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough). Scrape down the sides of the bowl with a spatula.
- 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.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3 c measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie domes flat. Wrap the sheet pan tightly in 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.
- Heat the oven to 375.
- 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.
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
- 1/2 c milk powder
- 3 T sugar
- 1 t kosher salt
- 9 T melted butter
- Heat the oven to 275.
- Pour the cornflakes in a medium sized bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar and sale 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.
- 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.
- Cool the cornflake crunch comletely 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.
There you have it! Don’t expect these cookies to stick around very long, or the amazingly wonderful cornflake crunch. The teenagers have discovered ways to make the crunch disappear (putting it on their ice cream is fairly popular).