≡   Categories
Ашберн
RU ES EN
Empty
Cornflake-Chocolate-Chip-Marshmallow Cookies
Ingredients:

225 g butter, at room temperature [16 tablespoons (2 sticks)]
250 g granulated sugar (1 1/4 cups)
150 g light brown sugar (2/3 cup tightly packed)
1 egg
2 g vanilla extract (1/2 teaspoon)
240 g flour (1 1/2 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
5 g kosher salt (1 1/4 teaspoons)
3/4 recipe Cornflake Crunch (270 g [3 cups])
125 g mini chocolate chips (2/3 cup)
65 g mini marshmallows (1 1/4 cups)

Instruction:

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.) Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until theyre incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperaturethey will not hold their shape. Heat the oven to 375F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they arent and they still seem pale and doughy on the surface. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Source: www.epicurious.com