Cookies with cornflakes and chocolate chips, easy and quick to prepare, ideal for an impromptu snack or a sweet treat at any time of the day.
Their main feature is the crunchiness thanks to the presence of cornflakes, which makes them irresistible, but they are also a real concentration of indulgence, thanks to the presence of chocolate.
Cornflakes cookies can offer various nutritional benefits due to their ingredients. They are rich in fiber, which promotes intestinal regularity and contributes to a sense of fullness, as a source of carbohydrates, useful for those who engage in physical activity or need an energy boost.
They are perfect for a tasty break, to accompany a coffee or tea, or to end a meal.
But now, let’s see together how to make the recipe for Cookies with cornflakes and chocolate chips. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups flour
- 1/2 cup powdered sugar (granulated if you want them crunchier)
- 2/3 cup butter (take it out of the fridge at least half an hour before)
- 2.8 oz egg yolks (about 2)
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/2 lemon (zest)
- 1.8 cups corn flakes (with chocolate chips – quantity to taste)
Tools
- 1 Stand Mixer
- 1 Rolling Surface
- 1 Rolling Pin
- 2 Baking Sheets
- Parchment Paper
- Cookie Cutters
Steps
First, take the butter out of the refrigerator at least half an hour before starting. Cut it into pieces and place it in the bowl of the stand mixer along with the flour and start kneading quickly with the K-hook. Work them briefly, just long enough to obtain a sandy mixture.
Add the powdered sugar (or granulated), a pinch of salt, the vanilla and the grated zest of the lemon, and finally the egg yolks and the cornflakes with chocolate chips. Compact it quickly, form a dough and place it in the refrigerator for about half an hour.
After the indicated resting time, flour the rolling surface and turn on the oven, in static mode, to 350°F.
Roll out the shortcrust pastry with the rolling pin into a sheet with a thickness of about 0.16 – 0.2 inches. To obtain an even thickness, I placed spacers on the sides of the dough and then rolled it out with the rolling pin. If you see it tends to crumble, work it a little with your hands before rolling it out.
Cut out the cookies with the cutters and place them on baking trays lined with parchment paper. I used a scalloped cutter, but any cookie cutter is fine, choose the one you prefer.
Bake the cookies in a preheated oven for about 10 – 12 minutes (or a few more minutes if needed), they should be beautifully golden. Finally, take them out of the oven and let them cool.
Here are the Cookies with Cornflakes and Chocolate Chips ready. Enjoy!
See you in the next recipe
Storage
You can store the Cookies with Cornflakes and Chocolate Chips at room temperature for up to 6 – 7 days, closed inside an airtight container or under a glass dome.
The best way to store cookies is to use airtight containers, such as tin boxes or plastic containers with airtight lids. This protects the cookies from moisture and air, which can make them soft. If you don’t have airtight containers, you can use well-sealed plastic food bags.
Tips and Suggestions
– For an extra crunch, you can lightly toast the cornflakes in the oven before adding them to the dough.
– In addition to chocolate chips, you can add dark, milk, or white chocolate drops to the dough.
– Add grated coconut to the dough for an exotic touch.
– Replace white sugar with brown sugar for a more rustic flavor and a slightly lower glycemic index.
– You can vary the shape and size of the cookies to your liking.
– You can vary the shape and size of the cookies to your liking.
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