A home baker has shared a cornflake chocolate chip cookie recipe that puts a twist on the classic milk bar cookie with a crunchy cereal topping and a less sweet profile. The dough combines butter, brown sugar, granulated sugar, eggs, and semi sweet chocolate chips, with crushed corn flakes and dark brown sugar folded in for texture. The recipe calls for chilling the dough for at least two hours before baking at 350 degrees, and the finished cookies can be stored in an airtight container for up to three days.
These are one of my favourites when you want a chocolate chip cookie but to mix it up a little. These are kind of a play off the milk bar cookies but less sweet! The cereal crunch is so yummy! Full recipe: https://livslittlemuffins.com/cornflake-chocolate-chip-cookies/ Ingredients Cereal Crunch 1 1/2 cups (45g) corn flakes 1/3 cup (60g) dark brown sugar Cookies 1 cup (226g) unsalted butter, room temperature 1 cup (180g) dark brown sugar, packed 2/3 cup (130g) granulated sugar 2 large eggs 2 tsp vanilla extract 2 3/4 cups (330g) all purpose flour 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1 cup (160g) semi sweet chocolate chips Instructions In a large plastic bag, add the corn flakes and 1/3 cup dark brown sugar. Push the air out of the bag and seal it. Then crunch it all together with your hands a few times. Set aside. In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Beat at medium speed until creamed together, 3-4 minutes. Add in eggs, one at a time until incorporated and then add in the vanilla. Add the flour, baking soda, baking powder and salt. Mix until incorporated. Add in the chocolate chips and mix until incorporated. Dump the cereal crunch in and mix for an additional 2-3 seconds. Cover the bowl and chill for at least 2 hours but preferably overnight. Don't chill longer than 48 hours. Preheat the oven to 350℉. Line or spray a baking sheet and set aside. Scoop 3 tbsp size cookies and lay them at least 2 inches apart on your pan. (I typically bake 6 at a time.) Bake for 10-12 minutes or until the edges just start to feel firm. Let them cool for 2-3 minutes on the pan and then transfer to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy submitted by /u/LivsLittleMuffins [link] [comments]
