Momofuku-Style Gluten Free Cornflake Chocolate Chip Marshmallow Cookies
Ingredients
For the Cornflake Crunch
5 ounces (about 4 1/4 cups) unsweetened gluten free cornflakes (I used Erewhon corn flakes), crushed to about 1/4 of their original size (I pulsed mine in a food processor twice)
1/2 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 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
12 tablespoons (168 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
2/3 cup (145 g) packed light brown sugar
1 egg (60 g, weighed out of shell) + 1 egg white at room temperature, beaten
1 teaspoon pure vanilla extract
3 cups (270 g) Cornflake Crunch
3 ounces miniature semi-sweet chocolate chips
1 1/4 cups (63 g) miniature marshmallows (Kraft Jet-Puffed and Campfire brands are gluten free in the U.S.)
Instructions
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 use.
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.
Adapted from Momofuku Milk Bar.