I’m so jealous of all of you New Yorkers who had the opportunity to score some of Christina Tosi’s cookies from the famed Momofuku Milk Bar Holideay Cookie Truck. My stomach is growling and my taste buds are calling out – “ME, ME, ME.” I did check out the #AmexMakeMyDay tweets, but that’s only adding fuel to my wanting some.
This fun cookie truck event is part of a new program brought to you by American Express and it’s commitment to celebrating Cardmembers and their sources of inspiration. Inspired by her Mom’s doit- yourself ethos, Christina started her own cookie empire just two years ago with the help of her Amex Card. Today, Momofuku Milk Bar has grown to five bakeries and a commissary. From the first bucket of paint and stack of drywall to the latest apron and oven, Christina has realized her most inspiring (and delicious) dreams with the help of her Amex.
While I couldn’t be there to enjoy a cookie (or two), I do have another one of Christina’s secret recipes to share with you! Just like that bulldog in the picture – I WANT SOME!
Cornflake Chocolate-Chip Candy Cane Cookies
makes 15 to 20 cookies
- 16 tablespoons unsalted butter (2 sticks)
- 1 ¼ cup granulated sugar
- 2⁄3 cup light brown sugar, tightly packed
- 1 egg
- 1 teaspoon peppermint extract
- 1 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- recipe below cornflake crunch
- 2/3 cup mini chocolate chips
- 1 ¼ cup mini marshmallows
- 18 ea candy canes, broken into small pieces (zip-top plastic bag and rolling pin works wonders)
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 and candy cane bits 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.
- 4 cups cornflakes
- 1/2 (12-ounce) box
- ½ cup milk powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
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 using in recipe.
Disclosure: This post was sponsored by American Express.
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