My mom was pretty strict with the sweets when we were kids. It’s true.
And it was a hardship. You try smuggling 3 Twix bars home in the waistband of your shorts on a 98°, 110% humidity August day in Virginia.
That’s just not the kind of accident you want to have on the bus ride home from your first day of second grade.
I would have to say that the morning cereal bowl was where it hurt the most. I don’t care what you add to them, Grape-Nuts just aren’t cool. Don’t let anyone tell you otherwise.
But cornflakes were tolerable. They really were. Between cornflakes and Rice Krispies with honey, I managed to survive my sugar-free youth.
Now, many moons later, imagine how it feels to take some healthy cornflakes and snazz them up with some chocolate chips and mini marshmallows. Sinful. Sinful I tell you! Please don’t tell my mom.
As I’ve baked my way through this illustrious book, I’ve learned one really important thing about the recipes: you really just need to do what C. Tosi says. Exactly as she says it.
Take these cookies, for example. If you don’t 1) use full fat butter, preferably European-style butter, 2) follow the Milk Bar extended mixing method, and 3) take the time to chill your dough before baking, you’re going to end up with a cookie puddle on your pan.
It will be the most delicious puddle that your mouth will ever trip and fall into, but it will be a puddle nonetheless.
So you’ll do as C. Tosi says, right? Good. It’s worth it.
And now that you know the key to these cookies, I think you should make some for yourself. I think you should make some for your friends. I think you should make some for your children.
Yes, that’s what I think. Make some for your son or daughter and serve them with a smile tomorrow morning at breakfast. Life’s just too short for Grape-Nuts.
Of course, you should also check out my friends’ Milk Bar Monday creations!:
recipe from Momofuku Milk Bar
For the cookies:
16 tbsp. unsalted butter, softened
1¼ c. white sugar, granulated
2/3 c. light brown sugar, tightly packed
1 large egg
½ tsp. vanilla extract
1½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows
For the Cornflake Crunch:
5 c. cornflakes
½ c. milk powder
3 tbsp. white sugar, granulated
1 tsp. kosher salt
9 tbsp. unsalted butter, melted
To make the Cornflake Crunch, preheat 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.
To make the cookies, preheat oven to 375°. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment; 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. 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. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
Line a sheet pan with parchment paper. Using a 1/3 cup measure, portion dough onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake at room-temperature — the cookies will not hold their shape. Arrange chilled disks on a parchment- or Silpat-lined sheet pan a minimum of 4 inches apart. Bake 18 minutes until cookies are browned at the edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. 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.
YIELD: 15-20 cookies