Posts Tagged ‘Cookies’

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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Lemon Madeleines via Relishing It

Pretty much every weekend we have a family debate about what to do in the morning.  My husband argues that we should just enjoy our coffee at home so he can finish watching the soccer match.  The little ones respond that we should stay indoors so they can play all morning.  But I always push for getting out to one of our fabulous local bakeries.  And no offense to American-style bakeries, with their cupcakes and jelly doughnuts, but that’s not exactly what I’m talking about.  I love French-style bakeries.  I love their delicate pastries that are so flakey they almost fall apart when you look at them.  Two bakeries here in the Twin Cities really stand out– Rustica and Patisserie 46.   I love the vibe at both of these beautiful venues.  They’re always buzzing, and once you’ve picked that perfect pastry from their huge selections, it’s wonderful to just sit back and take it all in.  On those weekends that I lose “the great morning debate,” I often make French treats at home.  These bostock are one of my favorites.  Another are these wonderful lemon madeleines.  They’re little bites of happiness.

Lemon Madeleines via Relishing It

Making these madeleines are as simple as can be.  The only thing to be aware of is that you should let the batter rest for a few hours before you bake them (and truth be told, sometimes I don’t wait as long as I’m supposed to and they still turn out fine).  This version is a beautiful lemon laced with a bit of vanilla.  Simple and basic are often the best.  If you can get you hands on Meyer lemons, use them instead of regular– they make a difference.  Sometimes, when I want to change things up, I make a spiced orange and honey version.  Use your imagination, so long as you keep the key ingredients the same.  The main difference in my homemade version is that I use white whole wheat flour.  While they’re not quite as light as those made with all-purpose flour, I think I actually prefer them this way.  The texture is about midway between a cookie and cake.  I guess what I mean is that the inside is soft and moist, while the edges are crisp.  And while you can save some for later, they’re best eaten on the day they’re made.  They’re so good, that they won’t be around more than a day anyway.

If you’re looking for other receipes to satisfy your lemon cravings, take a look these desserts.  This lemon yogurt cake remains one of my favorites, as do these luscious lemon bars.  This lemon pull-apart bread is nice to make for company.  And this lemon tart is perfect for a special occasion.  Can you tell I often have those cravings?  Anyway, these lemon madeleines fit nicely into this list.

Lemon Madeleines via Relishing It

The Recipe:  Lemon Madeleines

(makes 12 large madeleines)

2/3 cup white whole wheat flour

3/4 teaspoon baking powder

pinch of kosher salt

1/2 cup granulated sugar

zest of two smallish lemons (meyer lemons work wonderfully)

2 large eggs, room temperature

2 teaspoons vanilla extract

6 tablespoons butter (melted and cooled)

Confectioners’ sugar for dusting

Prepare a 12-mold madeleine pan by spraying with cooking spray or rubbing with butter.  Set aside.

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

In a bowl of a stand mixer,  mix the sugar and lemon zest with your fingers until well combined.  Add the eggs to the bowl and beat, using the whisk attachment, for about 2 minutes, or until the batter is light colored, fluffy, and thick.  Beat in the vanilla extract.  Then fold in the dry ingredients using a rubber spatula, followed by the melted butter.  Divide the batter evenly among the 12 madeleine molds and cover tightly with plastic wrap.  Refrigerated for at least 2-3 hours, or overnight.

When ready to bake, pre-heat oven to 400°F.  Remove plastic wrap and bake madeleines for 11-13 minutes, or until they are a deep golden brown.  Remove from pan and place on cooling racks.  Dust with confectioners’ sugar before serving.  These are best enjoyed on the day they are made, though they will keep in a sealed container (the edges will loose their crispiness, however).  Enjoy!

Adapted from Dorie Greenspan’s Around My French Table

I hope you all have a wonderful weekend.  I know mine will include some green beer.



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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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I intended to get this to-die-for cookie recipe to you earlier this week, but I’ve been (more than) a bit under the weather with a cold.  In any case, you still have a time to whip out a batch of these little treats.  Trust me here– they will not be passed over on the cookie platter.  The inspiration for these double-dark chocolate thumbprint cookies is chocolate mousse.  Is there anything better than chocolate mousse?  Anything?  I’ve tried to capture how light and airy they are in this picture of the batter.

The cookies crisp-up around the edges, yet stay soft and tender in the middle.  They’re almost like biting into a little pillow of chocolate.  And of course I’m a sucker for ganache, so these little gems are right in my wheel house.  My family and friends love these cookies, and I think you will too.

I’ll be on the road for the next few days, since we’re packing up the presents and the kids and traveling back to North Dakota to be with our families for the holidays.  I’m so excited!  Even the prospect of facing a nine-hour drive each way with a three and five-year-old can’t dampen my spirit– at least not yet.  The weather looks good, with no blizzards in the forecast.  Fingers crossed.   Happy holidays to all of you!

The Recipe:  Double-Dark Chocolate Thumbprints

(Yields about 2 1/2 dozen)

For the cookies:

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

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 ounces (1/2 cup) unsalted butter, softened

1 1/3 cups granulated sugar

1 1/2 ounces (1/2 cup) natural, unsweetened cocoa powder

3 large eggs, room temperature

1 teaspoon vanilla extract

3 ounces bittersweet chocolate, melted and cooled slightly

Sea salt, for sprinkling

For the chocolate filling:

3 ounces bittersweet chocolate, coarsely chopped, (1/2 cup)

2 ounces (4 tablespoons) unsalted butter, cut into 3 pieces

Position rack in the center of the oven and preheat to 350°F.  Line cookie sheet with parchment paper.  In a medium bowl, whisk the flour, salt, baking powder, and baking soda.  Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes.  Scrape down the sides of the bowl.  Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, add the vanilla along with the last egg.  Continue mixing on medium speed until well blended, about 1 minute.  Add the cooled, melted chocolate and mix until just blended, about 30 seconds.  Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini-scoop, drop the dough onto the prepared cookie sheet.  Do not flatten.  Bake until the cookies are puffed and the tops are cracked and look dry, 10-11 minutes.  Remove from oven and immediately make a small, deep well in the center of each of them using the end of a thick handled spoon or the back of a measuring spoon.  Sprinkle with sea salt while they are warm.  Let sit on cookie sheet for a couple of minutes, then transfer to a cooling rack.

Meanwhile,  melt the chocolate and butter in the microwave.  Stir every 20 seconds until melted and smooth.  Let cool and thicken a bit.

When cookies are somewhat cool, fill them with the chocolate filling using a teaspoon.  If the filling becomes too thick, just microwave it for a few seconds longer.  The chocolate will completely set in the cookies within an hour.  They keep well in an airtight container for days.  Enjoy!

Source:  Adapted from Fine Cooking Dec/Jan 2011

Thanks for stopping by Relishing It today!  I hope you all have a wonderful holiday filled with much happiness.  See you next week.


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