CORNFLAKE CRUNCH
recipe by: C H R I S T I N A T O S I
restaurant: M O M O F U K U M I L K B A R
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted
5 c. cornflakes
Heat oven to 275 F.
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.
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.
Cool the cornflake crunch completely before storing or using in a recipe. Stored in an
airtight container at room temperature, the crunch will keep fresh for 1 week; in the
fridge or freezer, it will keep for 1 month.
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
recipe by: C H R I S T I N A T O S I
restaurant: M O M O F U K U M I L K B A R
½ c. milk powder
1 ½ c. flour
16 tbsp. (2 sticks) butter,
½ tsp. baking powder
at room temperature
1 ¼ c. granulated sugar
/3 c. tightly packed light brown sugar
2
¼ tsp. baking soda
1 ¼ tsp. kosher salt
3 c. Cornflake Crunch
1 egg
2
½ tsp. vanilla extract
1 ¼ c. mini marshmallows
/3 c. mini chocolate chips
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
recipe by: C H R I S T I N A T O S I
restaurant: M O M O F U K U M I L K B A R
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.
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 bow with a spatula.
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 just until incorporated.
Using a 2 3/4 -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.
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
recipe by: C H R I S T I N A T O S I
restaurant: M O M O F U K U M I L K B A R
Heat the over to 375 F.
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.
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.