Description
Classic Chocolate Chip Cornflake Cookies combine the gooey goodness of semi-sweet chocolate chips with the delightful crunch of cornflakes. These American-style cookies are easy to make and perfect for those who love a chewy, crunchy texture in their treats. Ideal for dessert or a sweet snack, they balance buttery richness with just the right amount of sweetness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups crushed cornflakes
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract, mixing well after each addition to ensure even distribution of flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly combine the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined to avoid overworking the dough which can make the cookies tough.
- Fold In Add-ins: Gently fold in the crushed cornflakes, semi-sweet chocolate chips, and if desired, the chopped walnuts or pecans until evenly distributed throughout the dough.
- Portion Cookies: Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set up perfectly.
Notes
- For extra crunch, sprinkle a few extra crushed cornflakes on top of each cookie before baking.
- You can substitute the semi-sweet chocolate chips with white chocolate or butterscotch chips for a different flavor twist.
- Chopped nuts are optional but add a nice texture and flavor dimension.
- Be careful not to overmix the dough once the flour is added to maintain a tender cookie texture.
