I'm trying to replicate Momofuku Milk Bar's cornflake, marshmallow, and chocolate chip cookies. The only problem is I've never had one. Can you help me?
These are for someone who absolutely loves them, so I want them to be as close to the original as possible (also I'm a baking nerd and a perfectionist). So far, I've found two recipes: Recipe A
and Recipe B
. The main difference is that A uses all butter and 2 eggs, while B uses 1/2 butter, 1/2 vegetable oil and less than 1 egg. Some of the online reviews have described the cookies as "Crispy cookies that the marshmallow makes chewy", "overwhelmingly buttery", and "heavy and greasy in a good way". The first two descriptions make me lean towards A, the second, B. What do you guys think?
Some other thoughts:
What kind of chocolate do they use? Semi-sweet? Bitter-sweet? Dark?
Since everyone emphasizes how buttery they are, I'm thinking about taking a few tablespoons of butter and toasting the cornflakes in it on the stovetop before they go into the batter. Will this mess up or improve the texture?
I'm going to make my own mini-marshmallows. These tend to be a bit sweeter than storebought ones since the powdery coating on them is just powdered sugar. Should I try to balance this by using a less-sweet chocolate? Or maybe I should just use store-bought minis if it seems like that's what they're using.
Any and all suggestions and/or further descriptions of the cookies are welcome!