Chocolate with anything is usually delicious, and I find that cornflakes are a surprisingly reliable ingredient when cooking and baking. They add a crispy consistency to any recipe. Unite these two elements to get chocolate cornflake cookies!
To me, these chocolate cornflake cookies are reminiscent of the Ritter Sport chocolate cornflake bar which I think is so fun and special. Any chocolate with a bit of crunch is a winner to me, some of my favorites include Fascia’s chocolate covered potato chips, and Ferrero Rocher. Those are of course delicacies, typically reserved for special occasions, but chocolate cornflake cookies are something you can easily whip up at home. The combination of the crispy cornflakes and dark chocolate make for a buttery and delicious cookie with a bit of extra texture + crunch.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa powder
- ½ cup (1 stick) butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup (4 ounces) dark chocolate, chopped
- ½ cup cornflakes
In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.
Cream together the butter, granulated sugar, brown sugar, egg, and vanilla. Slowly add in the flour mixture and blend until incorporated. Add the chopped chocolate and mix until combined. Slowly fold in the cornflakes, taking care to not crush them too much. Roll the dough into a log and cover in plastic wrap. Refrigerate for 1-2 hours.
Preheat the oven to 350°F. Slice the logs of dough into ¼-⅓ inch-thick pieces. Bake on a parchment-lined baking sheet for 11-12 minutes. The cookies will harden as they cool.