Cookies with cornflakes and chocolate chips, easy and quick to prepare, ideal for an impromptu snack or a sweet treat at any moment of the day.
They are perfect for a delicious break, to accompany a coffee or tea, or to end a meal.
The secret of their goodness lies in the cornflakes, which give incredible crunchiness in every bite. Then, if you add chocolate, they become a real delight for anyone craving something sweet.
But besides being very good, they also offer precious benefits: they are rich in fiber, which promote intestinal regularity and a sense of satiety, providing the right amount of carbohydrates for those who practice sports or need extra energy. In short, there are no more excuses not to eat them!
They are really irresistible: you can’t stop at one!
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’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- 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 prefer them crunchier)
- 3/4 cup butter (take it out of the fridge at least half an hour before)
- 3 tbsp egg yolks (about 2)
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1/2 lemon (grated zest)
- 2 cups corn flakes (with chocolate chips – quantity as desired)
Tools
- 1 Mixer
- 1 Work Surface
- 1 Rolling Pin
- 2 Baking Sheets
- Parchment Paper
- Cookie Cutters
Steps
First, take out the butter from the refrigerator at least half an hour before starting. Cut it into pieces and place it into the bowl of the mixer along with the flour and start mixing quickly with the K-beater. Work them just enough to obtain a sandy texture.
Add the powdered sugar (or granulated), the pinch of salt, the vanilla and the grated zest of the lemon, and finally the egg yolks and cornflakes with chocolate chips. Quickly compact it, form a block and place it in the refrigerator for about half an hour.
After the indicated resting time, flour the work surface and turn on the oven, in static mode, at 350°F.
Roll out the shortcrust dough with the rolling pin into a sheet about 1/8 – 3/16 inches thick. To get an even thickness, I placed spacers on the sides of the dough and then rolled it with the rolling pin. If you see it’s crumbling, work it a bit with your hands before rolling it out.
Cut the cookies with the cutters and place them on baking sheets lined with parchment paper. I used a scalloped cutter, but any cookie cutter will do, choose the one you prefer.
Bake the cookies in the preheated oven for about 10 – 12 minutes (or even a few more minutes), they should be nicely golden. Finally, remove them from 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 6 – 7 days, sealed in 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 closures. 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 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 chips 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 according to your preferences.
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