Chocolate Chip Cookies With Cornflakes
Chocolate Chip Cookies With Cornflakes are quick and easy to make! Minimal prep, crunchy with chewy bits. Kid approved.
Servings: 20
Calories: 175kcal
Ingredients
- 130 grams/1/2 stick butter unsalted, Note 1
- 1 medium egg free range
- 1 teaspoon vanilla extract Note 2
- ½ caster sugar
- 1 cup self-raising flour Note 3
- 1 ½ cups milk chocolate chips Note 4
- 3 cups cornflakes Note 5
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Baking trays: line 2 flat baking trays with baking paper or a silicon baking mat then set them aside.
- Cream butter: add the butter to a large mixing bowl and use a pair of hand held electric beaters to cream until it till pale and soft.
- Egg and vanilla: next crack the egg into the bowl, followed by the vanilla and continue to whisk.
- Sugar and flour: gradually pour the caster sugar into the mix and once it is consistently combined gradually pour the self-raising flour in and combine.
- Chocolate chips: next set the electric beaters aside and take a wooden spoon to the bowl. Scrape down the sides and fold any excess flour into the mix, stirring till the cookie batter is consistent. Next pour the chocolate chips into the bowl and then use the wooden spoon to gently fold them in.
- Portion and cornflakes: add the cornflakes to a cake tin then use mini cookie scoop to portion the batter into small balls and roll these in the cornflakes. Then place the cornflake covered cookie balls onto a baking tray. Use the tips of your fingers to push the balls down slightly so that they flatten and spread. Repeat this process (across 2 baking trays) until all of the cookie batter is used up.
- Oven bake: now place the 2 baking trays into the preheated oven and bake. At the halfway point (6-7 minutes) rotate the 2 trays (switch their places top and bottom) then continue to bake for a further 5-6 minutes. Once the cook time is up, use a pair of oven mitts to remove the 2 baking trays and place them onto a heatproof surface. Let the cookies cool for a couple of minutes and once cool use a silicon turner to slide the cookies off the tray and onto a wire rack to cool.
Video
Notes
- Note 1 - Butter: unsalted as to not add additional salt to the cookies (the cornflakes have salt in them already). I like to chop this up into small cubes as it is easier to cream then when using a huge block of butter.
- Note 2 - Vanilla extract: or you can use the (more budget friendly) vanilla essence.
- Note 3 - Self-raising flour: or you can use the equivalent (1 cup) of plain flour and add 1 teaspoon of baking powder to it.
- Note 4 - You can use milk chocolate chips, dark chocolate chips or white chocolate chips. Or if you prefer you can use chocolate bits/melts (slightly larger than chocolate chips). In each case, ensure you are using cooking chocolate not regular eating chocolate.
- Note 5 - Cornflakes: if you want to crush these you can. Before adding them to the cake tin, place them into a sealed zip lock bag and use the back of a wooden spoon to break up and crush. Then transfer them into cake tin as per the rest of the instructions. Sometimes I do, sometimes I don't. It saves time not crushing them and you do get a little more 'crunch factor'. Yet for little ones, it might be easier for them to have smaller bits and pieces of cornflakes on the cookies than whole pieces.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 76mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg