Chocolate Chip Cornflake Cookies – These cookies are incredibly thick, soft, chewy, and slightly crispy. The cornflakes gives these cookies extra chewiness!
No pumpkin in sight today. 😉 Instead, today I bring you my totally irresistible Chocolate Chip Cornflake Cookies. Yup. Irresistible. These cookies have now become one of my family’s (and mine!) favourite. These have everything I could ever want in a cookie. They’re ultra thick, incredibly chewy (a little help from the cornflakes), and oh so slightly crispy on the outside. Perfection!
My brother, Murray, likes to try everything I make, and give a proper ‘review’ on them, whether that be positive or negative, haha! Well, he absolutely LOVED these cookies (Yay!). He loved how soft they were, yet so chewy at the same time. He also loved how they were slightly crispy on the outside, too. My boyfriend helped taste-test, too – I believe he had two cookies before I even took the photos!
Because these cookies are loaded with chocolate chips and cornflakes, they won’t spread much in the oven, meaning you’ll have these scrumptiously thick cookies to enjoy. These cookies require no creaming method, and no chilling time, which means you can have these cookies sooner!
If you’re planning to make these cookies ahead of time, you can store the cookie dough balls, covered, in the fridge for up to 5 days, or you can freeze them for up to 3 months. Bake from frozen for an extra minute.
I made the cornflakes extra flavourful and crispy by mixing them with a little malt powder, sugar, and melted butter, and baking them for about 15 minutes. That’s what gives these cookies that extra chewiness, and I love it!
One thing I love about these cookies is that you can really taste the cornflakes. They’re not just for chewiness, but they add another flavour that pairs wonderfully with the cookies. Make these the cookies you bake next, you won’t be disappointed – I promise.
Yield: 25 cookies
Chocolate Chip Cornflake Cookies
These cookies are incredibly thick, soft, chewy, and slightly crispy. The cornflakes gives these cookies extra chewiness!
1 cup (175g) chocolate chips (and some extra for topping)
For the Cornflakes
Preheat the oven to 180C/350F/Gas 4, and line 2 baking trays with parchment paper. Set aside.
Roughly crush the cornflakes into smaller pieces, then stir in the malt powder, sugars, and salt. Add the melted butter and mix well. Spread the cornflakes out into a thin layer onto one of the prepared baking trays, and bake for 10 - 15 minutes until crispy and golden. Let cool completely.
For the Cookies
Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
Whisk together the butter and sugar until combined. Add the egg, egg yolk, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and cornflakes.
Roll the dough into 1.5oz balls, about 25 balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle with melted chocolate if desired.
Cookies stay fresh covered at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.