1-First Step: Preheat your oven to 275°F. Line a baking sheet with parchment paper. Pour 4 cups cornflakes into a large bowl. Drizzle ½ cup melted unsalted butter over them and toss gently with your hands until every flake glistens. This initial coat prevents sogginess and starts the flavor infusion.

2-Second Step: In a medium bowl, whisk together ½ cup milk powder, 3 tbsp sugar, and 1 tsp kosher salt. Sprinkle this dry mixture over the buttered cornflakes. Toss to distribute evenly. Then, pour 6 tbsp more melted unsalted butter over the top. Keep tossing until small clusters form aim for pea-sized bits that hold together. Spread in an even layer on the prepared sheet.

3-Third Step: Bake for 20 minutes, stirring halfway through, until the clusters turn golden brown. Watch closely to avoid burning. Remove from oven and let cool completely on the sheet. Break into ½-inch pieces. You now have about 5 cups of cornflake crunch. Store any extra in an airtight container. This step takes 30 minutes total and is key for that signature cornflake marshmallow chocolate chip cookies texture.

4-Fourth Step: Increase oven to 350°F. Line two baking sheets with parchment. In a stand mixer with paddle (or large bowl with hand mixer), cream 16 tbsp room-temperature unsalted butter, 1¼ cups granulated sugar, and ⅔ cup packed light brown sugar on medium-high for 2-3 minutes until fluffy and pale. Scrape down sides.

5-Fifth Step: Add 1 large egg, ¼ cup glucose (or ⅓ cup light corn syrup), and ¼ cup creme fraiche. Mix on medium for 1 minute until smooth. No vanilla needed this keeps it true to Christina Tosi cornflake cookies.

6-Sixth Step: Pause mixer. Sift in 2 cups bread flour, ½ tsp baking powder, ¼ tsp baking soda, and 1½ tsp kosher salt. Mix on low just until no dry spots remain, about 30 seconds. Fold in 5 cups cornflake crunch, ¾ cup mini chocolate chips, ½ cup mini marshmallows, and ¾ cup raisins by hand. Dough will be sticky and chunky.

7-Seventh Step: Scoop 85-gram portions (about ¼ cup each, or use #16 ice cream scoop) onto sheets, spacing 4 inches apart for spreading. Do not flatten mound high for thick cookies. Makes 15 large ones.

8-Eighth Step: Bake one sheet at a time for 12-18 minutes, rotating halfway, until edges are deep golden but centers soft. Cool on sheet 3 minutes, then transfer to rack. They firm as they cool, yielding crisp outsides and chewy insides.

9-Final Step: Enjoy warm or store. For extra shine, dust with sea salt post-bake. This copycat Milk Bar cornflake cookies process yields bakery perfection. Total time: 1.5 hours, including cooling.