Momofuku Chocolate Chip Cornflake Cookies, #SundaySupper

Fun fact: In Japanese momo (?)means peach and the character for fuku (?)reads as good fortune.  However, in Japan the words are never paired together. There is no such word as momofuku in Japanese. Yet, the Momofuku restaurant group’s website boldly declares, “Momofuku means lucky peach.”  (They even have a peach logo.)

The word and restaurant conglomerate are the clever invention of Virginia born Chef David Chang. His liberal use of language is in keeping with the whimsical, never-before-seen baked goods that come out of Momofuku Milk Bar’s ovens in New York City. At the famed Manhattan Milk Bar, David Chang’s Executive Pastry Chef Christina Tosi turns out goodies such as Red Velvet Ice Cream (with real cake inside!), Kimchi & Blue Cheese Croissants and Cornflake-Chocolate-Chip-Marshmallow Cookies.

Momofuku Inspired Chocolate Chip Cornflake Cookies
with Bits of Dried Organic Cherries

Language and food are serious business to many. Yet, neither language nor food can be taken too seriously when flipping through the New York Times bestselling cookbook entitled Momofuku Milk Bar. The inventive titles and sweets are just so darn clever! And even though the recipes are time consuming and laborious, there is an inexplicable joy that bubbles up with each step. At least that was my experience as I baked a batch of corn flake cookies based on the Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies. Maybe the delight springs from the childlike play of crumbling corn flakes with fingers. Or the comforting smell of melted butter soaking the cereal. Perhaps it's the magical taste of crunchy, buttery corn flakes combining with bits of mini chocolate chips.

Whatever the je ne sais quoi mystery behind the Momofuku goodies, I’m so glad crunchy goodness -  the theme of this week’s virtual #SundaySupper at Twitter – prompted me to make these fantabulous cookies. (See your invite to Sunday Supper at the bottom of this post. This week acclaimed food blogger Susan of Girl in the Little Red Kitchen hosts.) Before I tell you about my crunchy cookie recipe, may I brag for just a minute?

Mini chocolate chips, cherry bits and buttery corn flakes
play together in one delicious cookie.

My brother (who works for the U.S. Commerce Department) was visiting from Brazil. So, my husband who works on the FOX TV show Bones brought us to the set. We watched actors, Michaela Conlin (Angela Montenegro) and T.J. Thynes (Dr. Jack Hodgins) work their TV magic. I brought cookies to the set for the crew. I figure actors are always watching their weight and not interested. But Michaela and T.J.  dove in and declared the cookies, “Really good!”  This Ninja Baker was just a little bit pleased.

Okay, click here for a link to the recipe for the Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies. (You’ll have to scroll down just a tad.) The cookies I brought to the Bones set had no marshmallows. But, I did add a ½ cup of diced dried organic cherries. Also, worth noting; I used a smaller ice cream scoop than the recommended full size scooper. However, the baking time was exactly 18 minutes as stated in the recipe.

Scroll down for more #SundaySupper crunchy goodness. And your invite to the weekly Twitter event.  

One bite of Chocolate Chip Cornflake Cookies will turn a frown into a smile.