You know I love Momofuku Milk Bar? In our last October trip to NYC (how time flies!), Mr. B and I frequently visited the place for yummy treats. Among the favourites was cereal milk, cornflake cereal and corn cookies. We were only partial to the pies there, since they were a bit too “American” to our taste.
So you can imagine how excited I am to receive the new release “Momofuku Milk Bar” last week. So excited I went straight to the kitchen after 9pm, whipping up cornflake crunch so I could use them the next day. I love the cornflake crunch! They have that added buttery taste to the cornflake flavours, which I totally adore. I can see myself sprinkling them liberally on my vanilla ice-cream in the coming hot months.
The cookies, well, the cookies. They are GIANT, a little chewy, crispy with that sweet and salt balance. I find them addictive, which is strange since I don’t normally chewy cookies! Few words of warning though, like most American baked goods, they can be overly sweet for Asian palate.
I’d love to make the corn cookies next. But sourcing freeze-dried corn kernels in Australia will be a challenge. Any suggestion, please?
~ The recipe ~
40g milk powder
1 tsp kosher salt
130g butter, melted
Preheat oven to 275F (130C). Place the cornflakes in a bowl, and crush them gently into smallish pieces. Add in milk powder and sugar, mix well. Add in the melted butter and mix well.
Spread the cornflakes onto a lined baking pan. Bake for about 20 minutes, when they are golden and smell buttery. Take the pan out and leave to cool. Store the crunch in an air-tight container.
Momofuku Cornflake-choc-chip cookies
Recipe adapted very minimally from Momofuku Milk bar Cookbook. The original recipe also includes marshmallows, which I have opted to omit.
225 butter (2 sticks), at room temperature
200g granulated sugar
120g brown sugar
½ tsp vanilla extract
240g plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ tsp salt
270g (3 cup) cornflake crunch (above)
125g chocolate chips
Cream the butter and sugars for about 2-3 minutes. Add in egg and vanilla, beat for about 7-8 minutes until pale. You will have to scrap down the side of the bowls from time to time. Reduce the mixer speed to low, add the flour, baking powder, baking soda and mix until the mixture just incorporates.
Paddle in the chocolate chips and cornflake crunch.
Using a 1/3 cup measurement, portion out the dough on a lined baking pan. Pat the top of the cookies dough domes flat. Cover and refrigerate for at least 1 hour.
Preheat oven to 375F (190C). Arrange the cookies at least 4 inches apart on a lined baking tray. Bake for 16-18 minutes. Or until the cookies just begin to brown. Let the cookies rest on the tray for 10 minutes before transferring to a wire rack to cool off completely. The cookies will keep for 5 days in air tight containers.