momofuku milk bar’s Candy-Corn-and-Chocolate-Chip Cookies
When I first learned of David Chang and the momofuku restaurants, I was enamored by everything I learned and determined to do two things on my next visit to New York City: secure a reservation to at least one of the restaurants and buy tons of desserts at milk bar. I’m proud to share that I did indeed dine at má pêche – where I enjoyed an incredible sea bass loaded with fresh flavor favorites like Thai basil and cilantro – and I left milk bar with a fully belly of sweets and dozen cookies to share with friends and colleagues.
milk bar’s dessert selection is impressive: a myriad of cookies; pies, including crack pie®, candy bar and cinnamon bun pie; and even soft-serve custard – blueberry and kaffir lime custard on our visit, which my mom had and I sampled to confirm it is as tasty as it is refreshing. Of everything available, though, the cookie names and ingredient lists are perhaps most exciting – compost cookie® features pretzels, chocolate chips, potato chips, coffee and more; the corn cookie (my husband’s favorite) is basically the most delicious corn muffin you’ve ever had, converted to cookie form; the blueberry and cream cookie seems again, inspired by a fluffy and fruity expertly-baked muffin of the same name. There was one cookie that surprised me with its sweet, crunchy goodness and happy childhood-evoking flavor: cornflake-marshmallow.
A few months later, imagine my surprise and delight when my October issue of Food & Wine featured a recipe for Candy-Corn-and-Chocolate-Chip Cookies from Christina Tosi of milk bar! I wasn’t sure how I felt about the candy corn in the cookies, but I knew a few of my family members and friends would love them that way, and I’d make a second batch minus the orange and yellow sugar bombs. Bottom line: I trusted whatever Christina’s genius dessert mind was putting out there. I finally made the cookies (a couple weeks after Halloween, but who’s counting?) and they were a huge hit. Here it is:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Cornflake Crunch (see recipe and ingredients needed below)
- 2/3 cup mini chocolate chips
- 1 cup candy corn (about 7 ounces)
- 4 cups cornflakes (5 ounces), lightly crushed
- 1/2 cup dry milk powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, melted
- Preheat the oven to 275° and line a baking sheet with parchment paper.
- In a large bowl, toss the cornflakes with the milk powder, sugar, salt and butter until coated.
- Spread the mixture on a baking sheet and bake until golden and fragrant, about 20 minutes. Let the crunch cool completely.
- In a small bowl, whisk the flour, baking powder, baking soda and salt.
- In the bowl of a standing mixer fitted with the paddle, beat the butter and sugars at medium- high speed until light and fluffy, 4 minutes. Beat in the egg and vanilla.
- At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips and candy corn.
- Mound 1/4-cup scoops of dough 4 inches apart on 4 parchment–lined baking sheets.
- Flatten the cookies slightly and refrigerate until firm, about 3 hours or overnight.
- Preheat the oven to 375° and position a rack in the center.
- Bake the cookies, one sheet at a time, for 15 minutes, until browned around the edges but still a bit pale in the center. Let cool completely on the tray, then serve.
A few notes and helpful hints – the whole bit about leaving the formed dough in the refrigerator is legit. I tried to bake one just 30 minutes earlier and it was not quite formed enough. I had best results with the batch I left in the refrigerator overnight.
Be careful with the Cornflake Crunch sitting around as it cools. You will be tempted to eat the tray of it, but remember…you need it for the cookies. Check out this recipe I’m making for our next party:
If you don’t let your cornflake crunch cool completely, you will get some funky changes to your batter, including your chocolate chips melting as they’re beaten. Again, I speak from experience here. The first bit I made had melty chips – still delicious and looked quite pretty, but it changed the texture.
I hope you like these cookies as much as I do. They’re fun and playful, but have a taste that’s about as sophisticated as anything dotted with candy corn can get. I’m already dreaming up new ways to adapt the recipe. My next project is tweaking it to feature different cereal and candy. In the meantime, enjoy these gems!
Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.
21. November 2011 by Nina
Categories: Desserts, Holiday Dishes, Recipes | Tags: candy corn, chocolate chip, christina tosi, compost cookie, cookie, cornflakes, crack pie, david chang, food and wine, milk bar, momofuku | Comments Off on momofuku milk bar’s Candy-Corn-and-Chocolate-Chip Cookies