Cookies or cookies with cornflakes and chocolate chips very crispy recipe
Tender cookies or better crispy? In reality, many of us do not discriminate, although it is true that a loud crunching sound when biting adds extra sensory pleasure. These crunchy cookies with cornflakes and chocolate chips will delight any sweet tooth, especially if you love crunchy. Inspired by the typical American cookies, but far from the soft ones that are sometimes seen there.
Slightly crushing the dough before baking makes the cookies flattened with heat and becomes finer, enhancing that crunch factor. Toasted cornflakes, typical of breakfast cereals, add an extra crunchy touch that combines very well with the taste of chocolate.
For 20 units
- Tempered salt-free butter200 g
- Sugar90 g
- 10 g vanilla sugar
- 220 g pastry flour
- Roasted cornflakes (cereals)70 g
- 4 g chemical yeast
- 2 g salt
- Chocolate chips75 g
How to make crunchy cookies with cornflakes and chocolate chips
- Total time45 m
- Processing30 m
- 15 m cooking
Preheat the oven to 170º C and prepare a couple of trays by greasing them with butter or covering them with special baking paper.
Whisk in a bowl the butter with the sugar and the vanilla sugar, using a blender of rods, until a creamy and smooth mixture is left. Add flour, chemical yeast, salt, and cornflakes. Mix gently and add the chocolate chips. Work the dough until it is homogeneous.
Take portions of dough with a large spoon and distribute them on the trays, leaving about 3-4 cm apart. With wet hands, give each portion a more compact and rounded shape, crushing them slightly. Bake at a medium height for about 15-20 minutes, until golden brown. Let cool on a rack.
With what to accompany the crispy cookies
The crunchy cookies with cornflakes and chocolate chips are like any other cookie, enjoyable at any time of the day. Although I particularly tend to taste them at snack time, preferably with a good glass of milk, coffee or chocolate where you can get them well.