Candy-Corn-and-Chocolate-Chip Cookies

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her trick-or-treat haul into these irresistible Halloween treats.

Slideshow: More Fantastic Chocolate Chip Cookies

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  • Servings: Makes 18 cookies

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 cup candy corn (about 7 ounces)

How to make this recipe

  1. In a small bowl, whisk the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugars at medium- high speed until light and fluffy, 4 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips and candy corn. Mound 1/4-cup scoops of dough 4 inches apart on 4 parchment–lined baking sheets. Flatten the cookies slightly and refrigerate until firm, about 3 hours.

  2. Preheat the oven to 375° and position a rack in the center. Bake the cookies, one sheet at a time, for 15 minutes, until browned around the edges but still a bit pale in the center. Let cool completely on the tray, then serve.

Contributed By Photo © David Malosh Published October 2011

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