I’ve been making what I call Thick & Crunchy Chocolate Chip Cookies with Corn Flakes for about 10 years now. The first time I made them, I had some very large size chocolate chips (Guittard Super) so I made the cookies very large and thick. These days I usually make them a bit smaller and almost always use Ghirardelli Bittersweet Chips.
This recipe makes a fairly large batch, so I usually halve it, which means halving an egg. To halve an egg, crack the egg into a little cup, mix it with a fork and measure out about 2 tablespoons or weigh out about 27 grams.
I can’t remember the source of the original recipe, but the one I found had a full tablespoon of baking soda. I now make these with a combination of baking powder and baking soda which gives the cookies the best of both worlds in terms of browning, leavening action and flavor.
Recipe
Thick & Crunchy Chocolate Chip Cookies with Corn Flakes
Ingredients
- 3 1/2 cups all purpose flour or white whole wheat 440 grams — Weigh or measure by spooning and sweeping.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tsp salt 5 ml
- 1 cup butter 2 sticks – salted (230 grams)
- 1 cup packed brown sugar – 220 grams
- 1 cup granulated sugar or evaporated cane juice sugar 199 grams
- 1 large egg
- 1 tablespoon vanilla extract 15 ml
- 1 cup vegetable oil 240 ml
- 1 1/2 cups corn flakes lightly crushed after measuring
- 1 1/2 cups quick cooking not instant oatmeal
- 1 cup toasted chopped pecans 60 grams
- 2 cups semisweet or bittersweet chocolate chips 336 grams
Instructions
- Don’t preheat oven yet — dough needs to chill.
- Mix together flour, baking soda, baking powder and salt. Set aside
- In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.
- Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
- At this point the dough should be thick enough to scoop, but if you find that it is not let it sit or chill for a few minutes.
- Using a medium size cookie scoop, scoop out rounds of dough and place them on dinner plates or something you can fit in the refrigerator. After scooping out the rounds, gently press them down slightly so that they are about 2/3 of an inch thick. If you feel they are too sticky to press, do the pressing after you chill. Cover and chill for about an hour.
- Preheat oven to 350 degrees F. (or it’s 175 degrees C).
- Arrange rounds about 3 inches apart on ungreased cookie sheets.
- Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.
Notes
I shape the cookie dough, put it on plates, cover and chill for at least an hour so that the flour can soak up all the moisture. You can bake the cookies right after mixing, but they might spread less uniformly.
Anna
Glad you liked them, Terry! Thanks so much for the tip on using coconut oil. I haven’t made these in a while, but next time I do I will try with coconut oil.
Terry
These cookies are absolutely fabulous! I get requests over and over at work to make them. The only oil I had in the house the last time I baked was coconut so I used it. If possible the cookies were even better with the faint coconut flavor and scent. Thanks for a terrific recipe.
Lisa
WOW! These cookies are AMAZING!! I will never make regular chocolate chip cookies again. DH even says they are addicting. Thanks for sharing this recipe!
Anna
Thanks Lauren! You are right. There’s no need to preheat the oven until after the dough has chilled. I think I put that step in there out of habit. I fixed the directions :).
Lauren
Delicious recipe! But I was sweating over the preheating oven and then it says to chill the dough for an hour…it was worth it though. Just a heads up to anyone about to make these!
Shelly
I tried this recipe last night. I love crunchy Chocolate Chip Cookies and this didn’t disappoint! Wonderful texture, made a load of cookies (about 4-5 dozen). Addictive as well! kudos!
Anna
I’m really into Corn Flakes right now. I have another recipe to post a little later. It’s similar to this one, but with almonds, coconut and no oil.
Vegyogini
How funny that I baked sugar cookies w/ corn flakes in them for a friend’s birthday that was 4/22! It was his favorite cookie from his youth (Skywalker Scrunchies from a “Star Wars” activity book). I didn’t try them because they’re not vegan and I am, but he loved them!
Hallie
I’m going to have to try these they look really good, and the corn flakes is such an interesting addition.
Heidi
I think the last time I bought Callebaut chips, it was in the bulk at Central Market, which makes it a little cheaper. I bought just enough for whatever recipe I was making. If I keep them around, I’ll end up snacking on them.
Diann (aTxVegn)
I love cornflakes in cookies. They have the best crunch! I haven’t been to World Market since Christmas. Thanks for reminding me to shop there soon.
Kelly
By the way, I will be serving them alongside the coconut, cherry, white chocolate bars from the other day. I love them!
Kelly
I am currently baking up a batch of Shortbread Rounds from the back of the Guittard Milk Chocolate Chip bag (have made it many times, love it!). The milk chocolate chips are larger than standard semi-sweet, and oh, so good!
Anna
Sue, it’s an old one. I kept finding different variations of it when I was looking for a crunchy cookie recipe.
Marie, the Super Chips are larger and flatter.
The bag says “Meltier” which scared me a little because I’ve had instances where some types of chocolate, cut up, are a little *too* meltier.
VG, I think you’ll like these. I thought about trying them with Egg Replacer or Flax, but decided to use the egg first go-round. I think they would work with some sort of egg substitute if you did want to make them vegan.
Heidi, funny you should mention Callebaut. Those are my very favorite chocolate chips. The problem is the price. With all the baking I do, using Callebaut gets expensive. I buy them when I’m feeling “spendy” which is a word I like almost as much as “meltier”.
Katy, that’s a bit of trivia. There are people in my family who for some reason, are very fond of See’s chocolate. In Austin, they sell it in little kiosks in the mall around Christmas time.
Amy, I was thinking the same thing! Well, almost. Instead of bran flakes I was thinking Honey Bunches of Oats or Flax cereal. I think if I used Honey Bunches of Oats, I’d subtract 1 tablespoon of sugar.
Katy
Anna,
Guittard makes great chips. FYI, they provide all the chocolate for See’s Candies. The chips they package for See’s and are sold in their stores here in California are also delicious.
Heidi
I like that it says “smoother, meltier chips for the chocoholic” – is “meltier” a word? 😉
Have you tried Callebaut chips? OMG those are faboo.
VeggieGirl
I LOVE shopping at World Market – their food section is especially fun to browse through! :0)
crunchy, crisp cookies always have the best texture and overall flavor!
Marie
I looked at the World Market site and I can’t tell what’s different about the superchips. Are they just jumbo sized semi-sweet chips? They cookies look awesome as usual.
Sue
I think that recipe is the same or similar to one I grew up with. I’ll have to look it up. I’m glad you like the Guittard chips. Your packaging looks different than the packaging they distribute them in up here.