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.
- 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)
- 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.
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.