January 15, 2016
Fabulous Friday Flavour: Soft, Chewy Chocolate Chip Cornflakes Cookies
There is no greater joy than spending a Sunday afternoon baking with the kids to:
- keep the little imps occupied to minimise the damage they could do in tearing the house down
- mesmerise them with the magic of butter, eggs, flour and licking up the resulting cookie dough
- fill the house with the aroma of freshly-baked cookies
It’s always a messy affair when kids help with baking, but it’s a mess that I have come to expect and accept because there is no greater reward than seeing the glisters in their eyes when they get to be a part of the entire baking operation.
This chocolate chip cookie recipe is really easy to make and all done in no more than half an hour. For the fun factor, I let the kids choose some of the ingredients which they would like to include in their cookies and with some help, I let them blop the dough away on the baking tray. I think their choice of adding in honey cornflakes was a good call on their part.
Squirt added more of his personalised ingredients into some of those blobs by licking them before placing them on the tray.It happened before I could stop him in time and it’s the one extra ingredient I would not recommend you add if you intend to give them away to the neighbours. Otherwise, they make for some great afternoon snacks.
Soft, chewy, chocolatey, cornflakey cookies, anyone?
- 125g caster sugar
- 100g light brown sugar
- 125g softened butter
- 1 egg
- 225g self raising flour, sifted
- 1 tspn baking soda
- 100g semi-sweet chocolate chip cookies
- 2 tbsp cocoa powder, sifted
- 1 tspn vanilla essence
- 1 cup honey cornflakes
- Preheat oven to 180°C. Grease or line the baking tray (I use wax paper)
- Cream sugars and butter together until smooth.
- Crack the eggs in, add vanilla essence and beat them together. Do not over-mix as it may curdle the mixture
- Add in the flour, cocoa powder and chocolate chips. Mix well
- Pour in the cornflakes and continue mixing. The dough should be quite sticky
- Cover the dough and let it cool in the fridge for about an hour.
- Roll blobs of the dough onto the baking tray
- Bake in the pre-heated for 7-8 minutes
- Leave to cool
- It is important to chill the cookie dough in the fridge before baking so the cookie would spread less and retain its shape better.
They.look.so.good.
And.they.truly.are.Will.despatch.you.some. 😀
That looks like a nice easy recipe to try, very tempting!
Too easy! Try it. 😀
Those cookies look absolutely scrumptious!!
And they taste heavenly! Thanks for stopping by, Michelle!