I read that a lot of people ended up with burnt, crispy cookies so I went with the standard 350☏. Reduced the baking temp: I reduced the baking temperature to 350☏ instead of 375☏.I suspect this might be one of the main sources of everyone’s cookie mishaps. In metrics, 1 cup of flour weighs about 125 grams, so I thought the 1 ½ cups the original recipe calls for was a bit too shy seeing as the weight measurement is for 240 grams of flour. Increased the flour: I increased the volume measurement for the flour to 2 cups.I think the brown sugar perfectly complements the caramelized milk powder in the cornflake crunch and toasty marshmallows. Swapped the sugars: I personally love the caramel notes of brown sugar in cookies so I made the personal decision to swap the two sugars resulting in a higher ratio of brown sugar to granulated sugar.Plus, since I know spreading is a major issue, then I thought reducing the sugar would be a good starting point. I’m not surprised that quite a few people said the cookies were way too sweet. Reduced the sugar: I reduced the sugar by 25% since the original recipe calls for a LOT of sugar (400 grams of sugar to 240 grams of flour).
What changes I made to Christina Tosi's original recipe: They are all non-negotiable if you want to avoid the aforementioned baking mishaps. But, don’t just skip through these as they aren’t just mere suggestions. Listed below I have outlined the changes I made (and why) to the recipe and all the tips and tricks to master these cornflake crunch cookies. So I’ve been on a mission to perfect these cookies in hopes that we can all have a little piece of Momofuku Milk Bar’s magic at home. The most common and recurring baking fails were: cookies spreading, marshmallows burning, flat cookies, and cookies turning into an inedible, gooey mess. After reading countless baking fails and recipe reviews, it’s obvious that this cookie hasn’t been easy to replicate at home.
They’re my perfect version of Christina Tosi’s famous cookie and I’m so excited to share them with you! Troubleshooting the famous cookie recipe:Īs I mentioned before, these cornflake chocolate chip marshmallow cookies have earned a reputation amongst home bakers as being fussy and high maintenance. I tested a few methods and made a few tweaks and adaptations to the original recipe found in the Milk Bar cookbook and finally landed on this version. However, these cookies are notoriously finicky to make. Crispy yet chewy and sweet and salty with caramel notes throughout. And I’m honestly kicking myself for not making them sooner because they are a revelation. Milk Bar’s infamous cornflake chocolate chip marshmallow cookies have been on my to-do list for years.
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