It’s real easy:
Client request cookies and I’m never one to pass up a good cookie baking (and eating) moment… so I did a mashup of two of my favorite cookies.
Ingredients: makes 1 dozen-ish
1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher salt
2 cups semisweet chocolate chips
1/2 cup walnuts, chopped
2 cups cornflakes
1 cup mini marshmallows
Preheat your oven to 400 degrees. I know it may seem like a high temp, but the idea is to blast the large dense cookies to caramelize the outside and keep the inside moist. Also if you know me you know I hate the word “moist”… but you can’t escape it when baking. So preheat the oven and prepare a baking sheet with parchment paper or Sil-Pat (silicon baking liner)
- In a stand mixer ( or bowl with hand mixer) begin creaming your butter along with the brown sugar and granulated. Cream until light and fluffy. One at a time add the eggs…one at a time, mixing thoroughly after added.
- In a separate bowl combine the flour, cornstarch, baking soda, and kosher salt. Stir together to combine evenly.
- In separate batches and without over-mixing add in the dry mixture to the “wet” mixture. Mix just enough to combine then add in another batch. After all the flour has been mixed in start stirring in the good parts.
- Good Parts: Stir, fold, press in the chocolate chips and the walnuts. Sprinkle in a bit of the cornflakes and stir/fold in. Do this until all the cornflakes are in. Finally, stir in the marshmallows.
- Some cookie connoisseurs will suggest refrigerating cookie dough a few hours or overnight. I get it! I do that with some cookie doughs.. it makes a better tasting and structural cookie. But not with this recipe. The cornflakes (on my first attempt) got chewy… even after cooling. Mix, scoop, and bake.
- Scoop out dough about the size of a large lemon; Bigger is better with these cookies. Ball the dough and place on a cookie sheet. 6-9 balls per sheet depending on the size of your pan. Bake 10-12 minutes or until you cant stand it now because they look and smell so good.
- Let the cookies rest on the cookie sheet around 5 minutes then transfer to a cooling rack.