Bake Club: Cornflake Chocolate Chip Cookie

I joined Christina Tosi’s Bake Club. I decided to try her famous Cornflake Chocolate Marshmallow cookies right out of the gate. I read her recipe and watched her do this on a lot of different videos. I used this recipe. In theory and in taste it is the perfect cookie. I made it. I read the reviews and learned there is something not right about the recipe because it couldn’t possibly be my skills. It was everyone else that was a terrible baker…not me. I will get to that, but first, let’s go through the process (no matter how disastrous the end result was for me).

Step one: Make the Cornflake Crunch (Warning: this stuff should be called crack. It is addicting.)

I made this the day before because it needs to be at room temperature before you use it. I crushed cornflakes and added powdered milk, sugar, salt and melted butter. I tossed them together and spread it out on a silpat lined baking sheet and baked it for 20 minutes.

It tasted familiar but also like nothing I have eaten before. After it cooled I stored it in an air-tight container.

Dang it was good. I would be happy snacking on this. Forget carrot sticks….

The next morning, I began the mixing of the cookie batter because it needed to chill for a while. The reviews said to freeze it, but I trusted Christina and only chilled them in the fridge.

THIS WAS MISTAKE NUMBER ONE.

The first part of the instructions call for beating the life out of the butter, sugar and eggs for 10 minutes. TEN MINUTES! So I did.

This stuff was so light and fluffy you could make clouds with it.

Then I needed to add the flour and mix until almost combined – that took less than one minute. Next add the Cornflake Crunch, marshmallows and mini chocolate chips.

Simple enough. I took my large cookie scoop as instructed and scooped out tightly packed balls of dough and lined them up on a sheet pan to chill a minimum of 30 minutes. I chilled them for four hours because I had errands to run.

The batter made enough for 24 balls. EXACTLY 24 balls. I had weighed the ingredients for precision and was very impressed. The dough tasted promising, like the cookie would be delicious!

The recipe directed me to bake for 18 minutes in a 375F oven.

THIS WAS MISTAKE NUMBER TWO

This yielded flat lacy dark brown cookies. nothing like the cookies in the picture. Luckily it was only six. I shortened the time to 13 minutes and it was a bit better. Then finally to 10 minutes and they were lighter in colour but still really spread out. Super crispy on the outside. Just like the reviews said it would be.

I think the oven was too hot. They taste good, but super greasy and not cookie like at all. I was so disappointed. I had high hopes and wanted this to be a successful return to baking. Now I have a box of toffee with cookie crumbs instead of cookies.

They look nothing like Tosi’s, so my inclination is to say lower the temperature of the oven to 300F or even 350F and bake for 10 minutes then check them. I am not sure if I will try again unless I find the recipe from her cookbook.

I will give bake club another try. I think I will make birthday cake next. It is grandpa’s birthday tomorrow, he would have been 97 and he hated cake. So if it turns out terrible, he won’t mind.