Posts Tagged ‘Chocolate Chips’

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

I’m sitting at my desk drinking this super-healthy green smoothie while staring at photos of cookies stuffed with marshmallows.  True story.  Seems a bit ridiculous, doesn’t it?  To be honest, I’ve been a little hesitant to post this recipe because I like to think that you stop by Relishing It for a little delicious, healthy food inspiration.  And here I am sharing a full-sugar, zero-whole grains cookie recipe with marshmallows.  Now I usually try to limit those bad-for-you ingredients in my sweet treats– like in this favorite.  But for today’s recipe I couldn’t bring myself to change a thing.  Behold these little masterpieces, in all their unhealthy glory!

Cornflake Crunch via Relishing It

Momofuku's Cornflake Chocolate Chips Marshmallow Cookies via Relishing It

Why try to make something more healthy when it contains marshmallows?  There really wasn’t much of a point.  And for these cookies, the marshmallows are the star.  They melt into a wonderful caramel-like puddle within the cookie.  The cornflake mixture is also important here.  It adds a noticeable crunch.  So how good are they?  They’re freaking amazing.  I’m serious.  Just really, unbelievably good.  Make sure you don’t eat them all in one sitting.   They are an indulgence, after all.

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

So, there you have it– an amazing cookie recipe that you can wow your friends and children with.  On a side note, they are perfect to freeze and pop into the oven whenever you want to bake up a couple.   The cookies spread quite a lot, so be sure to not overcrowd your pan.   The photo I have above shows them on the pan heading into the freezer.  I did not bake them that way– it would have been disastrous!  I’m not sure when I’ll get to New York so I can visit the real Momofuku Milk Bar, but until then, I’m glad I can enjoy– in moderation– these beauties at home.

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

The Recipe:  Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

For the Cornflake Crunch:

5 cups cornflakes

1/2 cup milk powder

3 tablespoons granulated sugar

1 teaspoon kosher salt

9 tablespoons unsalted butter, melted

For the Cookies:

2 sticks unsalted butter

1 1/4 cup granulated sugar

2/3 cup light brown sugar, packed

1 egg, at room temperature

1 teaspoon vanilla

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

3 cups Cornflake Crunch

2/3 cup chocolate chips

1 1/4 cup mini marshmallows

To make the Cornflake Crunch:  Preheat oven to 275°F.  In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt.  Toss together.  Pour the butter over the mixture and gently mix it together.  Spread the mixture onto a parchment lined cookie sheet.  Bake for about 20 minutes.  They will be toasted and smell wonderful when done.  Remove from oven and let cool.  Store extras in an airtight container.

In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together.  Set aside.  In a small bowl, gently mix the egg and vanilla together.  Set aside.

In a bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.  Add the egg mixture, and continue to beat for about 6-7 minutes.  Scraping down the bowl, as necessary.

Add the flour mixture and mix until just combined, being careful not to over-mix. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.

Form into cookies using a 1/3 measuring cup.  Flatten the tops a bit, with your fingers.  Place on a large parchment lined cookie sheet and refrigerate or freeze  for at least one hour before baking.  Place extras in a large plastic bag and leave in the freezer until ready to use.  Do not thaw before baking.

When ready to bake the cookies, preheat oven to 375°F.  Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 4 inches apart from each other (they spread quite a bit).  Bake for about 18 minutes or until they are puffed and the edges are a deep golden brown.  More or less time depending upon if using chilled or frozen dough.  Be attentive!  Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container for a few days.  Enjoy!

Source:  Adapted from Christina Tosi’s Momofuku’s Milk Bar

Thanks for stopping by Relishing It!


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I know, I know, could I possible have a more lengthy title for a recipe?  I could.  I didn’t mention the whole wheat flour.  You get the idea.  This is a cookie recipe I’ve been playing around with for the last few weeks.  You already know that I’m a cookie fiend, so this one is for me (and hopefully you).  It has all of my favorite  flavors that make-up a perfect cookie.

Let’s break this down.  First, I wanted to create a cookie that contains coconut oil.  You can read a bit about it here on my friend Amy’s blog.  Not only do I love the health factor, but the flavor is phenomenal.  Use virgin coconut oil as opposed to regular, as it has a more noticeable coconut flavor.   Then there’s the browned butter.  Is there anything that brown butter does not make better?  Of course not.  It adds a deep caramel-like flavor that is unforgettable.  The toasted walnuts add a brilliant crunch.  Now cookies are obviously not going to be terribly healthy, but I slipped in whole wheat flour and rolled oats for fiber.   Finally, we get to the chocolate chips.  Use good quality chocolate, or even go the chunk route and chop your own.

All of these elements come together to make this delicious cookie.  It’s loaded with great ingredients and has wonderful texture– crisp on the very edges and soft in the middle.  Now that’s what I’m talking about.  My husband declared this the best cookie he’s ever eaten.  So, that’s something, right?!  I hope you enjoy these little morsels as much as I have!

The Recipe:  Chocolate Chip, Walnut, and Oatmeal Cookies with Browned Butter and Coconut Oil

(Makes 24-26 cookies)

1 cup packed brown sugar

1/2 cup virgin coconut oil

1/4 cup (4 tablespoons) butter, browned

1 egg, lightly beaten

1 teaspoon vanilla

1 cup (5 ounces) whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup rolled oats

1 cup chocolate chips (Ghirardelli 60 % cacao chips are my favorite)

1/2 cup chopped walnuts, toasted

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

In a small saucepan over medium heat add the butter.  Stirring frequently with a wooden spoon, cook the butter until it becomes a beautiful medium colored brown, just a few minutes.   Too little will not have enough flavor, and too much will taste burnt.  It will smell fragrant and somewhat caramel-like.  Remove from heat and pour into a bowl to cool for at least 10 minutes.

In a small sauté  pan over medium heat add the walnuts.  Stirring frequently, toast them until they become fragrant, just a few minutes.  Keep a watchful eye, as they can burn quickly.  Remove from heat and pour onto a plate to cool for 5 minutes.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Set aside.

In a bowl of a stand mixer fitted with a paddle attachment (a hand mixer or bowl and wooden spoon can also be used), add the coconut oil, browned butter (brown bits, too), and brown sugar.  Cream the mixture on medium speed for about 2 minutes.  Mix the beaten egg and vanilla together and pour that into the bowl.  Continue to cream for about 3-4 more minutes, or until the mixture has gained a little volume and has become pale in color (Note: it won’t have as much volume as cookies with room temperature butter). Add the flour mixture and mix until combined.  Turn the machine off and stir in the oats, chocolate chips and walnuts by hand.

Roll into balls by hand or use a small scoop.  Use a bit of pressure to make the mixture form a solid ball.  Bake cookies for 9-10 minutes, the edges should just be starting to turn golden brown.  Remove from oven and let cool on pan for a couple of minutes.  Remove from pan and place on a cooling rack.  The cookies will keep for a few days in an airtight container.  Enjoy!

Have a wonderful weekend, friends!  Be sure to check back next week — something exciting will be happening on Relishing It!


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