Cooking and Serving: 60 minutes | 20 cookies
Ingredients
See recipe for ingredients
Description
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 60 minutes | Servings: 20 cookies
Instructions
FOR THE CORNFLAKE CRUNCH
4 ¼ cups (5 ounces) unsweetened gluten free cornflakes, crushed to about.
1/4 of their original size (I pulsed mine in a food processor twice).
½ cup (48 g) nonfat dry milk powder.
3 tablespoons (38 g) granulated sugar.
1 teaspoon kosher salt.
6 tablespoons (84 g) unsalted butter, melted.
FOR THE COOKIES
1 ½ cups (210 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
¾ teaspoon xanthan gum, (omit if your blend already contains it).
1 ¼ teaspoons kosher salt.
½ teaspoon baking powder.
¼ teaspoon baking soda.
12 tablespoons (168 g) unsalted butter, at room temperature.
1 cup (200 g) granulated sugar.
⅔ cup (145 g) packed light brown sugar.
1 (50 g (weighed out of shell)) egg, at room temperature, beaten.
1 (25 g) egg white, at room temperature, beaten.
1 teaspoon pure vanilla extract.
3 cups (270 g) Cornflake Crunch, (from above).
3 ounces miniature semi-sweet chocolate chips.
1 ¼ cups (63 g) miniature marshmallows.
FIRST, MAKE THE CORNFLAKE CRUNCH.
Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside. In a large bowl, place all of the cornflake.
crunch ingredients, and mix gently to combine well. Take care not to crush.
the cornflakes any further. Turn the mixture out onto the prepared baking.
sheet, and spread into an even layer. Place in the center of the preheated.
oven and bake until just beginning to brown (about 20 minutes). Remove from.
the oven and allow to cool completely on the baking sheet before breaking.
into irregular pieces and storing in a sealed glass container until ready to.
PREPARE THE COOKIE DOUGH
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside. In a medium-size bowl, place the flour.
blend, xanthan gum, salt, baking powder and baking soda, and whisk to combine.
well. Set the dry ingredients aside. In a large bowl, place the butter,.
granulated sugar and light brown sugar, and beat with a fork until light,.
fluffy and very well-combined. Add the egg, egg white and vanilla, and beat.
to combine. Add the dry ingredients to the butter mixture, reserving a couple.
of tablespoons of dry ingredients and tossing them in a separate medium-size.
bowl with the cornflake crunch, chocolate chips and marshmallows. This will.
help prevent the mix-ins from sinking to the bottom of the cookies as they.
bake. Mix the cookie dough until just combined. Add the cornflake crunch,.
chocolate chips and marshmallows with the reserved dry ingredients, and mix.
gently until just combined, taking care not to crush any of the cornflake.
crunch. The cookie dough will be thick. Cover the bowl of cookie dough.
tightly with plastic wrap and place in the refrigerator to chill for about 1.
hour. You can allow the dough to chill for a few days, but it will become.
quite firm in the refrigerator. Allow it to sit at room temperature until it.
softens enough to allow you to shape it.
SHAPE AND BAKE THE COOKIES
Divide the cookie dough into about 20 portions, each about 2 tablespoons’.
worth. Press each piece of dough together tightly into a ball, and then press.
into a 1/2-inch thick disk. Try to avoid placing any marshmallows right on.
the edge of the dough, as they may “leak” out of the cookies during baking.
Place on a plate and place the plate in the freezer to chill the dough until.
firm (5 to 10 minutes). Remove the pieces of cookie dough from the freezer.
and place 3 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until lightly golden brown all over and crackled on top (about 12.
minutes). Remove from the oven and, using a moistened knife or spoon, coax.
any melted marshmallow edges into a round cookie shape. Allow to cool.
completely on the baking sheet until firm.
SHAPE AND BAKE THE COOKIES
Divide the cookie dough into about 20 portions, each about 2 tablespoons’.
worth. Press each piece of dough together tightly into a ball, and then press.
into a 1/2-inch thick disk. Try to avoid placing any marshmallows right on.
the edge of the dough, as they may “leak” out of the cookies during baking.
Place on a plate and place the plate in the freezer to chill the dough until.
firm (5 to 10 minutes). Remove the pieces of cookie dough from the freezer.
and place 3 inches apart from one another on the prepared baking sheets.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until lightly golden brown all over and crackled on top (about 12.
minutes). Remove from the oven and, using a moistened knife or spoon, coax.
any melted marshmallow edges into a round cookie shape. Allow to cool.
completely on the baking sheet until firm.
Notes
Adapted from Momofuku Milk Bar
Nutrition information is automatically calculated, so should only be used as an