Milk Bar Cornflake Marshmallow Cookies from Christina Tosi

[@gabrielstockinger6599]

Howdy! I know I am late to the party. If you have not discovered the secret to keeping your cookies from going flat, especially high butter recipes (like Tosi's), here it is. You have to cream your butter and sugar for 10-12 minutes! It is nearly impossible to do without an electric mixer of some variety. This step binds the butter and gives it a chance to puff before the butter leaves you. Good luck!

[@JH-mp1jo]

If anyone is wondering, if you put melted butter into a cookie recipe it'll turn out flat like this. It has to be softened butter. It doesn't matter if you freeze the dough after

[@igglewiggle6649]

Your initial batch was how my cookies turned out too. Will definitely try making them again and will follow your tips. Thanks, Jamie.

[@jupulat]

I made them yesterday. The cookie batter is ADDICTING! Next time I'm going to leave out the butter in the Frosted Flakes. Just add them to the batter. I think there's to much butter. Oh yes they came out flat as a fritter!

[@antichef]

Thanks for watching, guys! What would you like to see me tackle next??

[@genevalemaire9880]

Spiral Curry Puffs

[@PM-id3yx]

You are super cuteeeee

[@donnamclaren952]

a smörgåstårta

[@ToryDart1066]

me . . ?

[@user-fn1nt1su5m]

i tried this recipe and it IS AMAZING . 170 degrees in for 15 minutes for me

[@lylesbbq]

5:03 made me so happy on the inside. I need one of these with my coffee!

[@antichef]

Haha It was super satisfying

[@cydkriletich6538]

Thank you for those cookie baking tips.Like you, I struggle getting cookies to come out the way they’re supposed to!

[@jenniferboland3036]

Haha, I have had one successful attempt at these cookies. Making more tonight because like you said, I need to use the ingredients up. I must say they are the best cookies I have ever had!!

[@antichef]

They were so so good. I take it there were a few failed attempts in there too? I’ve been there 😫 you gotta use up those milk bar ingredients!!

[@Tony-nf8hk]

Milk bar cookies use a very high percentage of fat. To create enough structure the long creaming step is essential. It would be even longer using a hand mixer instead of a stand mixer due to the decreased power. Also ovens vary so get a good oven thermometer to ensure your oven is at the correct temp so you can bake as directed.

[@antichef]

Awesome. Thanks for this Anthony!! Super helpful

[@franciscahilton5847]

Cornflakes with powder milk with warm water and maybe (sugar) optional is morning breakfast

[@genevalemaire9880]

Tosi's recipes online differ to the books and to interviews. Take it from one that owns both milkbar's books and has eaten all the offerings in her shops.

[@benjaminallen1052]

Levain Bakery has better cookies in my opinion

[@antichef]

@Geneva.. I totally did not know there was a difference between the recipes! Didn’t cross my mind.. @Benjamin... I’ll check out Levain

[@koilorenzo4749]

I have the cookbook and I found there are huge tips to this recipe as said in the cookbook: bread flour is key to the cookbook recipe, beating with a stand mixer for the total 10 minutes on HIGH, and putting the scooped dough in the freezer for at least an hour. DO NOT use a 1/3 cup measure, it is way too big! Use a 1/4 cup measure to scoop the cookies (this is coming from someone who bought the exact ice cream scoop she recommends in the cookbook and comparing it to my American dry cups). The two biggest factors I found through trial and error are the temperature of the oven and the marshmallows. The oven temperature is WAY too high, try 350 F (around 175/180 C)! I found that with a fan/without doesn't make too much of a difference. If you cream like the book says, it's not the excessive amounts of sugar in the recipe; it is the marshmallows you use that are baking out and you can try tossing them in cornstarch/corn flour to hold it together. Also, their shop cookies use vegan marshmallows like Dandies (an American brand) and these marshmallows don't goo into a burnt caramel in the oven and hold their shape. I've been to their bakery in LA and talked to someone that works there and they did mention that they've changed the cookie recipes over the years to make their cookies more "crowd pleasing." If you follow the milkbarlab account on IG, they have a recipe for their Cinnamon Toast Crunch cookie that follows their newer cookie formula and you could use that as a base to make that version of the cornflake marshmallow cookies at home. Hope these tips help people making these! I love the original recipe and have made it an excessive amount of times at home! :)

[@tranviv]

@@koilorenzo4749 so should I toss the marshmallows in cornstarch and then mixing it into the dough?

[@koilorenzo4749]

Hey! I’ve done it before and I think it did help to some extent! Got the tip from the old Milk Bar website! There’s also a tip to add 2 extra tablespoons of flour in case of extra moisture from difference in butter or size of egg, etc! web.archive.org/web/20160213191026/milkbarstore.com/main/press/cookbook-faq

[@Pinksandi]

love this! probably gonna have to have a try of them today, now. loved the little almost victory dance

[@antichef]

Almost victory dance....still not on the same level as that popcorn cake

[@natureocean9466]

How to make BREAD FLOUR substitute: ••Measure out 1 cup ALL-PURPOSE FLOUR (4 1/2 ounces or 129 grams). ••Remove 1 1/2 teaspoons (1/8 ounce or 4 grams). ••Add 1 1/2 teaspoons of VITAL WHEAT GLUTEN (1/8 ounce or 5 grams). ••Whisk or sift to combine.

[@joannegriffith9958]

love for you to rate it! Comment * Lady Home Cook. This cookie recipe by far has a crazy recipe mix cornflakes w/powder milk had never read or came across a. recipe such as this but gave a try after a few times baking.After reading reviews I altered my recipe here is what I did.Used AP flour 2 cups.Added less koshersalt total 2 tspn one in crunch mix one in dough.Less melted butter in the crunch mix used 3TBSP w/ 4 added of water and stirred crumbs halfway in baking until crispy. Added MALTED 2 TBSP milk powder to the cookie dough.Plus to aviod too much of a spread of the cookies; I decided to bake @ 350 with cupcake papers in muffin tin pan cut the 1/4 cup chilled dough balls in half and baked 36 cookies for 10 mins until golden.Some did darken on the bottom and I had to remove from the pan to keep from browning and removed paper right away prevent sticking.Next time I will add mini marsh mellows atop before baking to ensure they don't burn.The batches turned out awesome crunnch on the outside edges and soft chew on the inside. I froze a few that was just as good thawed when I ate room temp.The muffin size are good for traveling and freeze with out crumbling This cookie is a winner in my household!

[@izziebelletorres9834]

They look chewy and delicious 😋. Seeing this video while eating a bag of chips...🤦🏼‍♀️ you are making me hungry!!!

[@antichef]

I'm sorry! All these dessert videos must be driving you crazy!

[@NatesBestLife]

These are great tips - thank you!

[@antichef]

🙌🏼🙌🏼

[@raquelmonje7233]

Hahaha, nice video! Glad to know I'm not the only one who are fooled by baking blogs/videos

[@guillermoalexismorquechola8487]

Wooow... thanks for the advice!!! I will bake cookies on Saturday... thanks 🙏

[@aritoledo3433]

its nice to know the taste of the cookie you are talking about in the video, i have made them as well and THEY ARE SOOOOO FREAKING DELICIOUS

[@antichef]

Haha you understand! They were devoured!! So good

[@trynity88]

Adding an extra half cup of extra flour and lower the temperature will help.

[@lizduerholt4033]

Yeah, I tried these and the oven temperature was way off for me too. The marshmallows baked out and made the cookies wonky shapes. Next time, I'd try your changes.

[@fionajane56]

Oh no....cookies I must make!!!!

[@lumeizhen3656]

I subscribed! I like your presentation of video. Very carefree style

[@CookingWithCJ]

Dude! Those look amazing! Great job Jamie. Cheers brother

[@antichef]

Thanks Buddy! They were devoured.

[@jacquespoulemer3577]

bread flour has more gluten...you can develope gluten by aging the dough. I know you leave some of them overnight perhaps 2 or 3 nights would develope more gluten. You could also freeze it for a longer time...months. Jim Oaxaca

[@TheDiane48]

I just saw Tosi bake this cookie with Martha Stewart. Hers were flat. You also HAVE to use a stand mixer and she creamed butter and sugar for ten minutes.

[@mashalemuneyreid]

Thanks for the tips....super helpful cause I’ve made these twice and they turned into burnt cement pancakes both times! And like you, I’ve got leftover marshmallows from making the Malt Choco Cake I need to get rid of!! P.S. burning the living hell out of the marshmallows did end up being very satisfying 🤗

[@cydkriletich6538]

😂😂😂😂

[@cami4627]

Bread recipes, especially enriched bread like brioche uses milk powder

[@antichef]

Maybe I need to do a bread recipe soon!!

[@cami4627]

ANTI-CHEF YES! Oh I made these. Thanks for the tip with the bread flour. Worked out really good. Tosi is a genius. 🙌🏼

[@rosemattaliano3997]

too spicy for me, but it looked like you loved it so it’s a win.

[@priyant8523]

Hey mate a very classic indian sweet is burfi/barfi and there are many milk powder based ones. They go super well with coffee.

[@antichef]

Ohhhh those sound good!

[@Popo-cw2zb]

So if I use bread flour, do I stick to her original baking temp/time?

[@lukewarmbloodedmammal]

Haha totally agree about not following some of the baking instructions for Milkbar recipes, including their cakes and pies 🤣

[@antichef]

Like it wasn’t even close. The recipe says 18 minutes....!!! Like c’mon!

[@lukewarmbloodedmammal]

@@antichef Exactly! I lowered the temperature to 180°C for 18 minutes instead :)

[@CoffeeplusVloggys]

When you were swirling the flakes I had a panic attack! The cookies look so good great job :D

[@antichef]

🙌🏼🙌🏼 Did you see your shoutout! You gotta look quick!

[@CoffeeplusVloggys]

I did see ! Haha. Thanks for the shoutout. I’ll feel like a star for the day :D

[@aldoranematzada8214]

Did anyone have a problem with the chocolate chips like melting and getting stuck to the pan? They are baking chips and I did not have this problem with chocolate chip cookies. The chocolate looks like a melted glue on the edges of the cookies and when I try to unstick it, the cookie obviously breaks in the process. I used Ghirardelli

[@ChiaraThijssen]

I’d love to see you try baking sourdough bread. Like make your own starter etc, the whole shabang. I tried many times, all without success, but it’s a fascinating and challenging project nonetheless and I’m curious to see how you’ll get on with it. I realise sourdough bread is quite a time consuming project to request, but maybe for a bit further down the road :)

[@antichef]

Everyone seems to be in agreement with you! 😂 I’ve been procrastinating this for a while now. I just don’t think I can pull it off yet. I feel like the bread is gonna end up like pizza dough or something. Plus this whole sourdough starter thing... I know I gotta try this one soon....😩

[@ChiaraThijssen]

ANTI-CHEF I know it seems a bit daunting, and it takes a while to get it right. But I actually enjoy seeing both the ups and downs. I think it’s so helpful to see the errors and hear about the process rather than the ‘perfect outcome’. A while back, I went to my neighbourhood baker and just asked him for a bit of his starter, makes the first try a lot less scary :)

[@sarahelmiraroystershelton1888]

Monsieur Tracey, What about learning about Belgium through their foods? Ouverture de Cuisine by Lancelot de Casteau has good recipes. Perhaps your friendly bibliothécaire can help you? specially at page 226, the recipe for Pour Faire une Tourte de Melon a la Romaine.

[@antichef]

Torte de melon a la romaine...you have piqued my interest. Yeah I am open to continuing to learn about Belgium foods. I was really trying to do that a few months back, I’ll most likely return with some more Belgium recipes

[@edwardonougatto8104]

Do you use an oven thermometer?

[@scottyminnefabulous]

He's so cute.

[@emc5807]

When she made them on Martha Stewart’s show she said to whisk the ingredients together for 10 minutes and to use the King Arthur all purpose flour

[@antichef]

I find she changes small things from the cookbooks to tv appearances

[@reecee2941]

She changes her recipes from books to tv programs, so that it is confusing. She changes even in midstream during broadcasts.

[@anikarice7609]

Is it coz she doesn't really like people knowing the ACTUAL ingredients and measurements that she uses to make and sell these in the shop??

[@melaniemarrone9521]

I have to vent....went to store for milk powder and all they had was a huge box for $13. So I bought it. Then read another recipe and they said use Malted Milk powder which I have and I frickin' love. So now when the Zombie Apocolypse happens come to my house for fat free milk cuz I will def have it.

[@nancypoon4595]

I think u need a mixer. She beats the heck out of her butter to get it airy. Good old arm grease maybe giving u flat cookies everytime

[@antichef]

I don't want to make anymore cookies until I get that mixer... and it's coming!

[@willettej7988]

Be careful with bread flour. I do half bread flour, half all purpose. If you use all bread flour they dry out more quickly, so you’ll need to eat them right away. For me, no problem!

[@PM-id3yx]

Question and answer video!

[@antichef]

I’ll need some questions!!

[@PM-id3yx]

You start with 50 facts about you while baking or cooking !! Thats my idea. ☺️

[@antichef]

Oh very good idea!

[@priyant8523]

Anyone notice he doesn't say "hellooooooo" to us anymore.

[@antichef]

Haha I’m always trying to find ways to keep it fresh!

[@celestekemmerer285]

My first attempt looked like your burnt offerings. Now I know better.

[@mrtodd3620]

You made some good modifications to the recipe to achieve better results. I wonder if your oven is part of the problem. Does it have a convection mode? I have a recipe suggestion for a future show: Daube of Beef Provencal.

[@antichef]

Yeah the oven is a bit different than standard North American ones. There is essentially a dial with like ten different options. One of the options is convection. There is a fan option. Which would you suggest in this scenario?

[@mrtodd3620]

@@antichef Convection means that a fan blows around air so that heat is more even throughout the cavity. I don't know why would you have both a convection and fan option, I don't know the difference on your particular oven, this would be a question you could pose to someone who can read the owners manual if you have one, or speak to your apartment manager. I don't have a convection oven, but I would like one. I think that most cookie bakeries use them for more consistent results. I think that one of the reasons you had those crispy dark edges on your first batch is that the heat was too direct and intense and the sugar is literally melting and boiling out of the dough. I believe that with convection, you need to lower your heat by around 25 degrees, so you need to do that manually if your oven doesn't do it automatically. When I googled the issue, this was in the first article: 1. When following a recipe designed for a conventional oven, heat the convection oven to a temperature 25°F lower than the recipe suggests. 2. Expect food to be done in less time (as much as 25% less) than it would be in a conventional oven, even with the 25°F reduction.

[@antichef]

Very good info here. The oven is super confusing with all the options, I’ve been testing out all the different settings. Still not there yet. Gonna refer back to this!

[@wswansonbln]

@@antichef I know that you're back in North America now, but a comment on European ovens. If you use the fan/convection option, you have to set the temperature lower. (I wouldn't use it for baking, though.) European ovens tend to have heating element on the top and bottom, and that's pretty much the standard mode. When I'm baking from US recipes, I select only the bottom element, since that is all that the US ovens I've used have (with the top element being used for only the broiler). If I use the standard mode, the tops tend to get too brown too quickly.

[@jacquespoulemer3577]

start with simpler cookies and work your way UP to Christina Tosi's Extravaganze....just a thought JIM Oaxaca Mexico

[@mreedks]

Doesn't European butter have a higher fat content? If the recipe was developed with American butter, maybe use less butter?

[@wswansonbln]

Yes, it does.

[@lornaocallaghan9187]

❤ 👨🏼‍🍳

[@rnptenafly]

Do you ever learn that tossing isn't literal? 😜

[@hannahsappayani6855]

500C at 4 mins 😉

[@StanWatt.]

HAHAHAHAHAHAAAAA!

[@catherinekim1860]

I think you need a silkpad...

[@MichiganFan70]

Her books are off on a lot of stuff. The temp for these was way too high. I lowered the temp and added a small carton of vanilla pudding. My family and coworkers loved them.

[@melaniemarrone9521]

Did you add the pudding powder instead of milk powder or in addition to? Going to try these today and haven't shopped yet!

[@MichiganFan70]

@@melaniemarrone9521 You don't need the milk powder. Just use the pudding carton.

[@melaniemarrone9521]

@@MichiganFan70 I'm so stupid....just went shopping an the only Milk poder they had was $15 US dollars and enough for me to survive the next Zombie Apocalypse....

[@chuckbowne5161]

screw the cookies! HOWLS has 925k views. do the viewers know you made a film?

[@antichef]

🍪 Vs 🦍 🦶

[@Ashraow]

Im a new suscriber and in the very exact moment i get a free day from this mf diet ill making these.

[@antichef]

Amazing. I wanna see the results

[@MaLiCioUs420xD]

why even try this with out the proper equipment ? first batched melted like dogg poop

[@antichef]

This show is me learning how to cook, starting from the ground up. It’s trial and error and I try not to let something like not have the proper expensive equipment hold me back

[@iuiehridyylzuvrahuml4188]

text

[@Borderbumble]

I found a recipe for this with some corrections. You all were correct. Too high heat. Begin at 350℉ and go from there as everyone's ovens will bake differently. Chill, chill, chill dough. Also, don't allow any chocolate chips or marshmallows to be on the sides or the bottoms where they will scorch and spread. Also... when the cookies are still hot and malleable right out of the oven, cut them down to size with an appropriately sized biscuit cutter to get rid of the irregular edges and the scorches. Baking them on parchment paper spreads less than a silicone baking mat.