Cornflake Chocolate Cookie

Dessert for breakfast or breakfast for dessert? Enjoy both with these Cornflake Chocolate Cookies!!

There is no joy like dunking a homemade warm buttery cookie into a cup of tea or a glass of milk. Especially when you bake those few times. Don't get me wrong, I love baking, seeing the fruits of your efforts bloom and rise in the oven and fill the entire house with those heavenly aromas is something I simply cannot get enough of. But, I just fail to make the time to bake very often. So whenever I do, I celebrate the finished product. And what a celebration this was - rich chewy cookie with bits of crunchy cornflakes and soft blocks of my favorite dark chocolate. Try resisting that!!

There is only one thing to blame for this Cornflake Chocolate Cookie goodness - the idiot box!! As every other person obsessed with food, I too binge watch food channels on TV. And one of them repeatedly played these "quickies" or "shorties" of a cornflake chocolate chip cookie recipe. As far as I was the only person watching it, it was okay, I've learnt to contain my excitement now, but this video was watched by Raj and Gee and had them all excited. Their excitement rubbed off on me, and these cookies made it into this world from my tiny little oven. When I say tiny, I mean it, I had to bake them in 3 batches. Also, another reason I bake less. The first thing I buy when I buy my first house, will be a BIG bad oven!!

I'm usually a fan of crunchy biscuits or cookies, and this was the first of my chewy lot. I LOVED loved loved every little crumb of it. It tasted of butter, dark Bournville chocolate and Corn Flakes. Raj, true to his self, grabbed one each time he entered the kitchen and Gee, true to her self, found the cookies too rich (pure butter is so wasted on some people), yet managed to down a few.

Making these cookies was actually a breeze. Just cream together the butter and sugar until well mixed, then add everything else to it and mix until combined. No chilling or shaping, just spoon them onto the baking sheet and bake them until slightly brown. The cookies will be soft when just out of the oven, they will crisp up on the outside as they cool. Keep enough space between the cookies while baking as the butter in the dough will melt causing the cookie to spread. If you want to bake later, just wrap in cling wrap or plastic wrap and store in the fridge. Remove from fridge and slice and bake it when ready. 

Use flavored cornflakes and different types of chocolate to get more variety from the same recipe.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Almond Cookies - Easy to make eggless almond cookies / biscuits.
• Butter Cookies - Beautiful swirly eggless butter cookies.
• Fruit Biscuits - Karachi Bakery inspired rose flavored fruit biscuits.

Cornflake Chocolate Cookie

Cornflake Chocolate Cookies are chewy biscuits made with flour, plain cornflakes and dark chocolate.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:                22 Cookies

Ingredients:

100 gms unsalted Butter
1 cup Flour (maida)
1 cup powdered Sugar
1.25 cups Corn flakes
80 gms Dark Chocolate bar
1 tsp Vanilla extract
0.5 tsp Baking Powder
1-2 Tbsp Milk

Method:

Cream room temperature butter and 3/4 cup of powdered sugar until combined.
Add the flour, baking powder and vanilla extract and mix until combined.
Cut the cholocate bar into small chunks and add to the dough.
Add the cornflakes into the dough and mix until combined.
If the dough is crumbly, add the milk.
If the dough needs sugar, add the remaining powdered sugar.
If you do not plan to bake immediately, wrap the dough in cling or plastic wrap and store in fridge until ready to bake.
Preheat the oven to 180 degree C.
Grease a baking tray and roll the dough into little balls and place on the sheet.
Leave at least 2 inch space between two cookies as they tend to flatten and expand.
Bake until slightly browned on the edges or for 12-15 minutes.
Cool on a wire rack.
Store in an airtight container once completely cool.