Above Average Chocolate Chip Cookies
This recipe was born out of desperation. I crawled out of bed at 11pm after trying to force myself to fall asleep for an hour, with one mission:
What delicious bedtime treat could I make myself with stuff I have in the pantry?
I tiptoed downstairs and found the ingredients for chocolate chip cookies. Truth be told, I'm not the biggest fan of a simple chocolate chip cookie. I mean, they're fine, but I always want more from them. I need an even distribution of chocolate chips, and by "even" I mean a lot. I also need texture. I want my soft-baked cookie to also have some crunch to keep it interesting.
So, I went back to the pantry, grabbed a bag cornflakes and got to mixing.
Ingredients:
1 cup and 2 tbsp salted butter
1 cup granulated sugar
1 cup dark brown sugar
1 1/2 tsp vanilla extract
2 large eggs
3 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
12 oz. semi sweet chocolate chips
2 cups corn flakes
Yields about 12 cookies
How to:
Preheat your oven to 375°F and line a cookie sheet with parchment paper.
In a medium size mixing bowl, stir together the flour, baking soda, baking powder and salt.
In a separate bowl, cream together the butter, granulated sugar and dark brown sugar until light in color.
Stir in the eggs one at a time and add the vanilla extract.
Beat the mixture until light and fluffy.
Add your flour mixture to the butter mixture and stir until cookie dough forms.
In a bowl, use your hands to crush your corn flakes a bit to make them easier to manage.
Put about 1/4 cup of chocolate chips and 1/4 cup of crushed corn flakes onto a plate and mix them together.
Roll about a golf ball size amount of dough into a ball, then roll it in the chocolate chips and corn flakes mixture. As you roll, push down on the ball of dough so the chips and corn flakes stick and dig into the dough. Keep adding more flakes and chips to the plate as needed to cover your balls of dough.
Place the dough on your cookie sheet a few inches apart.
Bake for 12-15 minutes, or until the edges of the cookies turn golden brown, but the center still looks underdone.
Let the cookies rest on the sheet for a 3-5 minutes before moving to a cooling rack.
My favorite part about this recipe is that you have great cookies in under an hour. There is no need for you to chill this cookie dough in the fridge before baking. The most complicated part is rolling the dough in the chocolate chips and corn flakes, but it’s worth it. I promise. You get to control just how much of each end up in every bite of every cookie.
One tip to live by:
Once you pass the 10 minute mark during baking, don't go too far away from your oven. During the last 2-5 minutes, I like to turn on the oven light and watch them. The moment they start taking on that delicious golden brown color on the edges, they’re ready. The cookies are going to look soft in the middle, and that's what you want. Let them sit on the hot cookie sheet for a few minutes just to set up a little bit.
Once they've cooled on the rack, you'll have warm, soft cookies with a pleasant crunch from the cornflakes.
When I'm feeling really fancy, I like to sprinkle a little bit of large flake sea salt on the cookies right when they come out of the oven just to add another layer of flavor.
I hope you love these cookies as much as I do!
