Pantry Moves: Cornflake Marshmallow Chocolate Chip
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Ingredients
16 tablespoons (2 sticks)/225 g butter, at room temperature
1 1/4 cups/ 250 g granulated sugar
2/3 cup/ 150 g tightly packed light brown sugar
1 egg
1/2 teaspoon/ 2 g vanilla extract
1 1/2 cups/ 240 g flour
1/2 teaspoon/ 2 g baking powder
1/2 teaspoon/ 1.5 g baking soda
1 1/2 teaspoons/ 5 g kosher salt
(3 cups)/3/4 recipe Cornflake Crunch
2/3 cup/ 125 g mini chocolate chips
1 1/4 cups/ 65 g mini marshmallows
Instructions
1. 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 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. 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.
3. 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.
4. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough 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.
5. Heat the oven to 375°F.
6. 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.
7. 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.
CORNFLAKE CRUNCH
Ingredients
1/2 (12-ounce) (5 cups)/ 170 g box cornflakes
1/2 cup/ 40 g milk powder
3 tablespoons/ 40 g sugar
1 teaspoon/ 4 g kosher salt
9 tablespoons/ 130 g butter, melted
Instructions
1. Heat the oven to 275°F.
2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt 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.
3. 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.
4. Cool the cornflake crunch completely 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.
I know a lot of people are struggling to make these from her cookbook. The easiest to fixes are to reduce the oven temperature to 350F and also to withhold and reduce the marshmallows from the mix until after you've scooped. If you strategically place them on the top of the cookies towards the center and avoid them ending up on the bottoms or sides it will really help you retain a nice shape and structure of the cookie.
I am so excited with how awesome these turned out. Thanks, Christina.
Thank you sharing the recipe and most importantly a video tutorial😊 Keep up the great content Christina
I just wanna say I really love your creations. Glad i came across this (after i've tried baking it from the cookbook) it's nice to be able to watch how you actually bake it. Thank youu
Just wanted to know if the skipping was mandatory to make the recipe🤷♀️😂 loving the content and thanks for the amazing recipe
My fave cookies, I have your baking books but this was major watching the pro at work 😊👏🏾
At least I'm not the only one that exercises while baking 😂
Why is the baking soda amount here different than in your cookbook?
The baking soda amount is different, its recommended in the recipe to use 1/3 cp not one scoop, the temperature is too high!, and another person says this bakery uses bread flour not regular flour?
Those blackouts....so annoying
your so inspiring!
how do we get the bottoms not to burn? the marshmallows at the bottom melt and the flavor is unpleasant :(
Filmed on a Galaxy S3 from 2012.
What are all the measurements?
I've made this three times now and my cookies always end up thin and flat (almost like a lacy tuile) on the outsides *sigh*. I made sure to cream for 10 minutes to force the butter to homogenize, but my batches always come out with a really dark, thin, and crunchy edge. At this point I'm wondering, is my oven not good enough? (used both a typical home oven and also the breville smart oven air)
Tips:
Freeze it and bake it fresh out of the freezer.
195 deg c but then time it. Dont go straight to 18 mins. Start with a low time and just add mins until you're happy with it.
I liked mine a bit undercooked bec it'll still harden once it rests.
Goodluck!
I was having the exact same problem so I googled and it looks like it’s a common issue. Here is the solution that worked for me based on the recommendations I read. I added 2 extra Tablespoons of flour which brought it to 261 grams and I bake them at 365 degrees for 16-18 minutes. I chill my dough for at least an hour. I’ve also shaped the cookies and stored them in the freezer and baked a batch right out of the freezer and they came out great! FYI I use King Arthur bread flour which is what is recommended in her book.
@@Jen-jj1ps That's exactly the solution I ended up with. I added flour little by little with each batch until it held up. I also froze the dough as per other famous cookie recipes, but couldn't get around the butter content problem, so I added more flour (KAF). The last thing I tried was not letting my butter come down to room temperature over a long time and instead only leaving the butter out for an hour or so for a more voluminous creamed butter result as per Stella Parks recommendation.
@@DavidKim-so3nl great tip about the butter, I will try that. Mine are still a little flatter than hers but I’m happy with them. I also add the entire batch of the cornflake mixture to the dough and I really like the result. They’re such a great cookie! It’s the only cookie I’ve made since I bought her book.
Make sure you chill those cookies. Also as a baker, the longer you chill any cookie dough the more flavorful it will become
My husband PEES HIS PANTS over these cookies. I kid you not. Last night for instance, he ate EIGHT of them.
Just made these and found the texture wonderful but the final
Cookies waaay too sweet. Tried to tone down with a glass of milk or a bitter chocolate drink.
Hi, after reading your comment I cut the sugar by a 1/4 cup but still think it’s too sweet. Thanks, otherwise they are good!
❤️
I wanted to see you eat these at the end 😭
Hey christina SUPER random but do you know if there might be another masterchef junior just asking(and I always said this to myself you might not see this but if you do I think you are so sweet with kids and really nice don't want to be weird I'm only 13)
Can anyone suggest an alternative to the stand mixer? Only mixer i own is a hand held one? Plz???asap!
I do my own cookies with chocolate chips, marshmallows, cereals without mixer. There are delicious.
Para mí es algo bonito y usted puede hablar en español
I'll add to the disaster stories. I've been baking for over 50 years and NEVER had a worse FAIL than this recipe. I creamed the butter, sugars, vanilla and egg for 10 minutes. Did minimal mixing by adding the flour and other ingredients, scooped out measured blobs onto a Silpat sheet and refrigerated for a good hour (as in the instructions). My oven is "spot-on" for temperature as I have used an oven thermometer to check the accuracy. I checked them at only 15 minutes and they were a solid mass of gloop, burned at the edges!
I have made much more difficult recipes (Martha Stewart's Bouche de Noel, Tarte Tatins, etc) and never had a fail like this. I've been baking for years using the more accurate "weight in grams" method than cup measurements.
This video needs to be taken down or EDITED so that the results are reproduceable....website after website has the same comments of fail after fail.
Por favor se puder liberar a legenda em português 😍😍
Next: Wedding naked cake please 😭
Unfortunately this recipe does not work
They spread like crazy, burn on edges
OK made these GF using Americas Test Kitchen flour mix as follows.
Main things to adjust are:
- A lot less butter as GF flours dont hold fat well.
- Add milk to increase the moisture lost by reducing the butter.
- Add Xanthan Gum
- Mix longer after you add the flour to hydrate the starches. No Gluten No Problem.
- High oven temp start.
140 g room temp butter (10 tbsp)
250 g granulated sugar
150 g brown sugar (babe, get high on your lovin dont know how to behave)
1 egg
1 tsp vanilla
2 tbsp milk
Cream these ingredients as instructed in the video
240 g ATK GF flour blend
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
Mix the dry ingredients and then add to the mixer. Mix for 2-3 minutes until everything is incorporated and then let it set for 5-10 mins so the starches and gum hydrate.
3 cup corn flake crunch as per recipe
125 g mini chocolate chips
65 g mini marshmallows
Mix in the dough until just incorporated.
Scoop as instructed above. (Silpat probably the best for baking these.)
Put them in the freezer for 20 mins.
Pre heat your oven to 450! I know sounds nuts but there is a trick.
Put the cookies in the preheated oven and shut the oven off. The high heat will set the edges quick and prevent too much spread from the GF flours. Bake for 20-25 mins depending on the size of the cookie. No peaking!
Pull them out and let them cool 10 mins on the pan then completely cool on a rack. These taste better completely cooled.
Sounds like this talented young chef is finally dropping that horribly annoying speech pattern she had badly on "Chef" show series with Roy Choi and Jon Favreau. Everything she said on that show sounded that a question. Not here! Glad to see it.