Indulge in these nostalgic Cornflake Chocolate Chip Cookies, which perfectly balance a chewy, bakery-style texture with a delightful, crunchy cornflake topping. By combining brown and white sugars, this recipe achieves deep molasses undertones and perfectly caramelized, golden-brown edges. The cornflakes provide a unique structural contrast that prevents the cookie from being one-dimensional, while semi-sweet chocolate chips add the ultimate touch of sweetness. Ideal for a quick snack or dessert, these cookies are easy to whip up with simple pantry staples.
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated white sugar
1 large egg, room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
2 cups cornflakes
1 cup semi-sweet chocolate chips
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate container, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in the chocolate chips and cornflakes using a rubber spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12 minutes or until the edges are golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Ensure the butter is truly room temperature for the best creamed texture. Do not overmix the flour, as this will lead to tough cookies. Store in an airtight container at room temperature for up to 5 days.
Find it online: https://flavoornote.com/cornflake-chocolate-chip-cookies/