Cornflake marshmallow chocolate chip cookies

Crush the corn flakes by hand in a medium bowl to about a quarter of their size.

Toss with dry milk powder and salt, then with melted butter to form small clusters.

Spread the clusters on a parchment-lined baking pan.

Bake the clusters at 275F (135C) until toasted and buttery.

Cream room temperature butter with light brown sugar and white sugar.

Add the vanilla and egg and mix for about 10 minutes.

Add bread flour, baking soda, baking powder and salt; mix about a minute, just until it comes together.

Mix in the cornflake crunch and mini chocolate chips until incorporated, then the mini marshmallows only until incorporated.

Scoop the dough onto parchment paper with an ice cream scoop.

Freeze the scooped dough overnight.

Arrange on the baking pan without overcrowding and bake; the first batch, baked to the recipe, flattened and darkened at the edges after 12 minutes.

For the next batch lower the oven temperature and bake about 10 minutes.