Crunchy Cornflake Chocolate Chip Cookies
Our classic cornflake chocolate chip cookie was originally born because someone left the cornflake crunch in the oven too long and I thought, No biggie.
We’ll just hide it in a chocolate chip cookie dough no one will ever know.
Little did I know that everyone would WANT to know what the heck made those cookies so delicious buttery and caramelized beyond anyone’s expectations. You know I love to wonder what if.
This cookie is that what-if moment if making the cornflake crunch extra crunchy did that to the soft and fudgy cookie, what if I made the entire cookie extra crunchy? You’re not going to be mad at the results.
©Pixabay
These cookies bake slow and low for maximum crunch.
This dough is stickier than most this allows the cookies to spread while the extra moisture evaporates during baking.
If you live in a very humid environment or these cookies aren’t crunchy all the way through, bake them an additional 1 to 3 minutes to dry them out a bit more.
Ingredients:
- 170g unsalted butter, softened 1½ sticks (12 T)
- 85g light brown sugar ¼ cup + 2 tablespoons (packed)
- 75g sugar ¼ cup + 2 T
- 1 large egg
- 8g vanilla extract 1 tsp
- 180g flour 1¼ cups
- 7.5g cornstarch 1 T
- 4g baking soda 1 tsp
- 3g kosher salt ¾ tsp
- 150g mini chocolate chips ¾ cup
- 45g Frosted Flakes cereal 1 cup
Instructions:
Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 4 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 4 minutes.
Add the flour, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds.
Paddle in the mini chocolate chips and Frosted Flakes and mix for 10 seconds until just combined.
Scoop the dough into 1- tablespoon balls onto the prepared pans 3 to 4 inches apart. (These cookies spread!)
Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer.
If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.
Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control.
If you do have cookies left over, store them in an airtight container for up to 1 week.
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