These Chocolate Cornflake Cookies are a little bit extra - they are crunchy on the outside, soft in the middle and have an extra toasty flavour from a covering of cornflakes.
If I'm feeling the need to bake, cookies are often my go to. They are quick, easy, individually portioned and fulfil that need to get my hands busy doing something in the kitchen.
Cookies are so much more versatile than just the classic chocolate chip variety, and theses double chocolate chip cookies, with added cornflake crunch are delicious.
Adding the Cornflakes to the Cookies
When making cookies I always divide the dough up and roll into balls before I chill it. That way it's still soft to handle when you're dividing it up.
Once your dough is chilled, but just before you put them in the oven, wet your hands and and roll your cookie dough ball around to make them damp and sticky. If the balls are well chilled it will just be the surface of the dough ball that is affected.
Once it's sticky, plunge your cookie dough ball into a bowl of crushed cornflakes, making sure the entire outside is coated. Then place the balls on a baking sheet, far enough apart that they don't spread into each other, and bake.
As the cookies bake and spread in the oven, the cornflakes will spread with them. This gives the cookies an even distribution of the cornflake crunch.
I loved the look of the cornflakes on these dark chocolate cookies as the colour contrast looked great! Perfect for autumn or Halloween time.
Cornflake Cookie Pro-Tip
I added the cornflakes to a double chocolate cookie, however, you could add them to any cookie you're baking. The cornflakes add an extra toasty dimension to the flavour, and a crispy element to the outside crunch. Why not give them a go on your own favourite cookie recipe?
As an alternative you could try other cereals such as Rice Krispies or Honey Nut Cornflakes.
Chocolate Cornflake Cookies Recipe
- 125 gms Block Butter
- 100 gms Light Brown Sugar
- 100 gms Caster Sugar
- 1 Large Egg
- 125 gms Plain Flour
- 30 gms Cocoa
- 0.5 tspn Baking Soda
- Pinch Salt
- 150 gms Milk Chocolate Chips
- 50 gms Cornflakes
- In a bowl weigh the butter and 2 types of sugar and beat until light and fluffy
- Add the egg and beat until fully combined
- Add all the flour, cocoa, baking soda and salt and mix until it comes together as a thick dough
- Add the chocolate chips and mix until evenly distributed
- Divide the mix into 8 and form into balls
- Chill the cookie dough balls in a refrigerator for a minimum or 2 hours, preferably overnight. You can also chill them in the freezer for 30 minutes.
- Pre-hear your oven t0 170c fan, 190c, 350f, GM4
- Once the cookie dough balls are chilled, wet your hands and roll the cookie dough balls in your hands to make them wet and sticky
- Dip into the cornflakes to coat the cookie dough in cornflake crumbs
- Place the cookie dough balls on a baking sheet, making sure to space well apart, I did no more than 3 per sheet, and bake for 15-20 minutes
- They will spread, but are done when the outsides are crunchy and the middles are slightly soft. Remove from the oven and allow to cool on the baking sheets, before transferring to a wire cooling wrack.
For other cookies recipes why not try one of the following recipes:
Left Over Buttercream Cookies
Chocolate Filled, Chocolate Chip Cookies
Chocolate Spiced Shortbread
After Dinner Chocolate Chip Cookies
Red Velvet Cookies
The Giant Cookie
Valentines Butter Biscuits