I'm sure many of you are sick and tired of hearing me sing the praises of David Chang's Momofuku mini-empire. But know this: if you skip this post, you'll miss out on some damn good cookies.
My friend Lorna Yee (fabulous food writer and cookbook author) lives in Seattle, far from the warm reaches of Momofuku pastry chef Christina Tosi's deliciously retro Milk Bar creations (I think of them as comfort goodies for those born in the 70s and early 80s.). She attended a New Year's brunch where the host had ordered some Milk Bar cookies online, and couldn't get enough of the chocolate chip, cornflake and marshmallow ones. Lorna was "besotted by their butterscotch-sweet and salty flavor, and their crunchy, cornflake texture," and so she set to experimenting with a copycat version.
I officially declare them a success. I made a batch last Friday, to bring on the road trip to Rhode Island, and my cousin Abby - who's had the original - didn't even realize that I'd made them until I told her about Lorna's quest. They're just as Lorna described: rich with butter, sweet with caramel flavors from the dark brown sugar, and crunchy from the cornflakes (of which, I will admit, I added an extra handful or two).
Mine didn't turn out quite as pretty as Lorna's, but, then, she has the golden touch when it comes to pastry. I'm ok with that, especially since I'm fairly confident that mine were just as tasty.