Chocolate Cornflake Cookies

Chunky chocolate cookies packed with chocolate chips and cornflakes. Topped with a golden crunchy cornflake cluster

Course Dessert

Cuisine British

Keyword Cookies

Prep Time 25

Cook Time 22

Total Time 47

Servings

Calories 331kcal

Author thebakingexplorer

Ingredients

For the cornflake clusters

40 g Cornflakes
30 g Golden syrup
20 g Butter unsalted

For the cookies

125 g Butter softened, unsalted
125 g Caster sugar
75 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract or paste
215 g Plain flour
35 g Cocoa powder
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
200 g Milk chocolate chips
75 g Cornflakes

For decoration

75 g Milk chocolate

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking trays with baking paper
To make the cornflake clusters, weigh the cornflakes out into a mixing bowl. In a pan, melt the butter and golden syrup together on a low heat
Pour the melted syrup and butter mixture into the cornflakes and stir to fully coat them
Add spoonfuls of the cornflake mixture onto a lined baking tray. The mixture makes 14 clusters. Bake them for 10 minutes, then remove from the oven and leave them to cool on the trays. They will harden and crisp up as they cool
Increase the oven temperature to 180C Fan/400F/Gas Mark 6
Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
Add the egg and vanilla extract and mix in
Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt (you can mix them together in a separate bowl first if you like) and mix them in until just combined
Then mix in the milk chocolate chips and cornflakes briefly, just to evenly distribute them
Divide the dough into portions, I weigh the dough out to make each cookie an equal size
Roll the dough portions into balls using your hands, place them onto the lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough on the side (or in the fridge if it's a very warm day) and bake the cookies in batches
Bake the cookies for 12 minutes, remove from the oven and leave to cool on the trays for at least 10 minutes before moving to a cooling rack to cool fully
Melt the milk chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
Add a teaspoon of melted chocolate to the top of each cookie, and then place a cornflake cluster on top of the chocolate while it is still wet. Leave to set
Store leftovers in an airtight container and eat within 3 days

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread. Baking spreads do contain more water, so your cookie dough could be looser.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
I used milk chocolate chips in the cookies, you could use dark or white chocolate, or omit them entirely if your prefer.
You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition