The smell of these chocolate chip cornflake cookies baking in the oven is intoxicating. Thank goodness they only take about 10 minutes to bake, five minutes to cool and then you can munch away.
I always use dark, semi-sweet chocolate chips in baking as I find milk chocolate can be too sweet. It's also best to use unsweetened cornflakes for this recipe.
- 1/2 cup of butter at room temperature
- 2/3 cup castor (berry or superfine) sugar
- 1 tsp vanilla essence
- 1 1/4 cups of all-purpose flour, sifted
- 1/2 tsp baking powder
- 2 Tbsp milk
- 1/2 cup of dark, semi-sweet chocolate chips
- 1 1/2 cups of unsweetened cornflakes
- Preheat oven to 350F (180C). Line a flat baking sheet with baking paper.
- Using an electric mixer, cream the butter, sugar and vanilla in a mixing bowl until pale and creamy. Add the sifted flour and baking soda.
- Mix on low speed until just combined. Add milk and stir dough with a wooden spoon until it comes together. Use a metal spoon to stir in the chocolate chips followed by the cornflakes.
- Roll tablespoonfuls of mixture into balls. Place balls on baking paper with enough room for spreading. Flatten balls slightly with a spatula.
- Bake cookies for 10 to 12 minutes or until light golden. Transfer to a wire cooking rack to cool completely. Repeat with remaining cookie mixture.