Vegan Milk Bar Cookies (Momofuku Cookies)
 
Prep time
Cook time
Total time
 
these cookies are the most classic, perfectly chewy cookies one has yet to experience. If you have never tried the Momofuku Milk bar because it's not vegan, well here is your chance to have a bite at it.
Author:
Recipe type: Dessert
Cuisine: Vegan
Ingredients
Instructions
  1. Prepare 2 cookie sheets with parchment, not a silicone baking mat (they make the cookies spread too much).
  2. At a medium-high speed, cream together dairy-free butter, white sugar and brown sugar for about 3 minutes. (in a stand mixer you can use the paddle attachment.) Scraping down the side of the bowlas necessary.
  3. Add aquafaba and vanilla and beat for 8 minutes on high, scraping down sides of thebowlas necessary.
  4. At a low speed, start to add in the flour, baking powder, baking soda, and salt, and mix until the dough just comes together about 1 minute.
  5. Add cornflakes and chocolate chips, and mix on low until just mixed, about 30-45 seconds.
  6. Gently stir in the marshmallows.
  7. Using a large 2¾-ounce scoop, or a regular cookie scoop portion out the dough
  8. onto the prepared cookie sheets, at least 4 inches apart* (see note). Press down the top to flatten them and cover with plastic wrap.g
  9. Freeze for a minimum of 1 hour.
  10. Preheat oven to 350F.
  11. Bake cookie dough for 18 minutes., rotating the cookie sheet halfway through.
  12. The cookies are ready when the edges are browned on edges and golden in the center.
  13. Let the cookies cool completely on the cookie sheet.
Notes
* NOTE: The original recipe says to use a large 2¾-ounce scoop (or ⅓ cup) measure., which I did, but I also used a regular cookie scoop for smaller more manageable cookies. *

Do not bake the cookie dough from room temperature or they will spread out and you will have one giant cookie.
Nutrition Information
Serving size: 15-20 cookies
Recipe by The Edgy Veg at https://www.theedgyveg.com/2022/08/30/how-to-make-vegan-milk-bar-cookies/