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Momofuku & NYT Chocolate Chip Dream Cookie

February 26, 2013

Momofuku

~ Mary ~
.

I bought the Momofuku Milk Bar cookbook last year, the whole story and a lot of the recipes excited me so much I proceeded to bake recipe after recipe after recipe.  Unfortunately I only posted two – here and here.  You see, the recipes are intense, often times difficult, and always a huge time commitment.  By the time I was done with several, I knew I would never, ever make them again.  They were delicious, but truly not worth all the effort.  Except I kept coming back to their version of a chocolate chip cookie.  It was delicious, but once again there were too many steps, it didn’t always come out of the oven perfectly and the NYT Chocolate Chipper was already such a fan favorite.  When I voiced this to John, he casually said maybe I should just combine the two.  GENIUS!  I’ve never looked back!


Momofuku & NYT Chocolate Chip Dream Cookie

 

Makes 15-18 cookies

Sift into a bowl and set aside:

2 cups minus 2 tablespoons (8 1/2 ounces) Cake Flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt


With an electric mixer, until very light, about 5 minutes:

2 1/2 sticks (1 1/4 cups) butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

Add:

2 eggs, one at a time, mixing well after each addition.

Stir in:

2 tsp vanilla

Reduce speed to low, Add Dry Ingredients and mix until just combined, 5 to 10 seconds.


Drop in and incorporate without breaking:

11 ounces to 20 ounces bittersweet chocolate chips

Ghirardelli makes a wonderful 60% cocoa chip, that is excellent (I like fewer choc chips – you may want the full amount)

2 1/2 Cups Corn Flakes
2 1/2 Cups Mini Marshmallows

Mix just to combine
Scoop cookies out into 1/3 cup mounds.

Press plastic wrap against dough (or gently place in a ziploc bag) and refrigerate for 24 to 36 hours.  This resting period is non-negotiable!!!!


Dough may be used in batches, and can be refrigerated for up to 72 hours.  
You may also freeze them for later.


When ready to bake, preheat oven to 350º

Line a baking sheet with parchment paper or a nonstick baking mat.  Place cookies 2 inches apart.


Bake until golden brown but still soft, about 18 to 20 minutes.

On occasion I do go in at the 16 minute marker and give them a little two finger push in the center – especially if I’ve taken the dough straight from the freezer.

3 Comments leave one →
  1. February 27, 2013 3:56 pm

    Those sound insulin worthy! And now I can find Ghirardelli chips at any of my local stores – they are my go to chip!

  2. Katy permalink
    March 27, 2013 6:17 pm

    You made these for us when we came to visit. Holy Awesomeness!

  3. Lily permalink
    March 1, 2016 2:42 am

    I need to make some chocolate chip cookies for my daughter’s class for tomorrow morning. Don’t have time to refrigerate the dough for longer than an hour or two. Should I use the NYT recipe instead, or, can I maybe crush the cornflakes a bit more so they’ll ‘melt’ into the dough faster?
    Any advice would be greatly appreciated!!
    Great recipe, by the way. Best cookies ever!

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