A while ago, I was told about this amazing place in New York City called Momofuku. They have a few locations, one of which being a Milk bar. It’s not your regular bar where you order beer or cocktails, instead, you order things like milk and cookies! This sounds very intriguing to me and the next time i go to NYC, i’ll definitely check the place out.
That being said, the one who told me about this place was Mary, who loves it. We don’t live anywhere near New York, so for her birthday, which was this week, so I decided to try and bring her the taste of Momofuku cornflake, marshmallow, and chocolate chip cookies. I found a recipe here, and followed it (almost to the letter).
I’m not usually a person that follows directions to the smallest detail, I’m more of a ‘Meh, that’s close enough’ person. Not with these cookies though, I’d highly recommend following the directions explicitly! Otherwise you’ll get cookies that are runny, oozy, and totally not edible. My biggest recommendation would be, when the instructions say golf ball sized portions, they mean golf ball sized, not baseball, or tennis ball, or softball sized. I made that mistake once and the cookies came out in one big sheet that i had to cut apart with a knife! Not the end result i was expecting to say the least.
Also, if you have one, use a mixer. I don’t have one so i had to beat the dough by hand with a spoon. That was not fun, especially with cold butter, which this recipe uses 2 full sticks of! But i was able to make it by putting some elbow grease into it and making sure that everything mixed well.
On a personal note, I’d lay off the salt after you put the marshmallows on. The recipe says you can sprinkle salt over the cookies before you put them in the oven, but i found that there’s a fine line between just the right amount and too much. So i’d opt for the safer, no salt option 😛
The final batches came out great, and Mary loved them which is the most important part of this story 🙂