Happy National Chocolate Chip Cookie Day, friends. If you're not sure what to bake, Jeff Martin, founder of the Smallcakes cupcakery franchise (there are three in Tampa Bay), shares a glorious recipe for the beloved confection in his cookbook, Buttercream Dreams.
Putting a spin on the traditional formula, Martin combines mini marshmallows and chocolate chips with cornflakes to create what he calls "pure magic." If you're more of a chocolate chunks kind of person, go ahead and substitute, and if this cookie isn't quite your style, check out these other sweet renditions, including one that's vegan-friendly.
Cornflake-Marshmallow Chocolate Chip Cookies
Makes 12
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons nonfat milk powder
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
2/3 cup mini semisweet chocolate chips
1 1/2 cups mini marshmallows
3 cups cornflakes
Directions
In a large bowl, whisk together the flour, milk powder, salt, baking powder and baking soda. Set aside.
In a separate large bowl using a hand mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on high for 2-3 minutes, until creamy. Gradually add the flour mixture in two separate additions, mixing on low until the dough just comes together.
Add the chocolate chips and mix on low to distribute. Reserve handful of the marshmallows to decorate the cookies and add the remaining marshmallows to the dough, mixing on low until evening distributed.
Carefully mix in the cornflakes by hand so they don't get too crushed. Cover the dough and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into golf ball-size balls and place on prepared baking sheet, spacing them about 3 inches apart. Press a marshmallow or two on top of each cookie. Make sure they have ample room to spread out. Bake for 13 minutes, until light brown. Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.
This article appears in Apr 30 – May 6, 2015.