I have an insane amount of non-perishable food that goes uneaten and then eventually perishes. Seriously. You should see my cupboards and island. The sad thing is at any given moment I’m not eating this or that which prevents me from being able to truly utilize all the food I have.
I got a bug inside me today and I decided I wanted to make some cookies. I have a monstrously huge box of generic corn flakes I bought at some point to make Farm Cookies. I don’t
really eat corn flakes, other than in specific recipes. So I decided to find a cookie recipe that would help me make a dent in box. I found an intriguing recipe at Marsha’s Baking Addiction. The pictures drew me in and a quick survey of the ingredient list told me I had all ingredients on hand so I was good to go. I used Marsha’s recipe below but subtracted the drizzled chocolate (because … I’m just too lazy for that extra step but it looks super pretty!) and added sea salt on top. Adding the sea salt was a bit of an afterthought. When I was eating “tasting” the cookie dough I thought it needed a pinch more salt. Maldon Sea Salt Flakes to the rescue.
This cookie is insanely good. I will not tell you how many cookies I ate out of the oven because it’s more than three and it’s an embarrassing number. But I believe the insane amount of cookies I ate today should be a testament to you of how insanely good these cookies are. I’ll tell you that I never would have thought to put these ingredients together but I’m glad that someone else did. Thanks for sharing, Marsha!
- 3.5 oz cornflakes
- ¼ c. malt powder
- 2 T. granulated sugar
- ¼ tsp. salt
- ¼ c. butter, melted
- 2 c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. cornstarch
- ¼ tsp. salt
- ½ c. butter, melted
- ¾ c. dark brown sugar
- ¼ c. granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 c. chocolate chips plus more for garnish
- Flaked sea salt for garnish
- Preheat the oven to 350 and line 2 baking trays with parchment paper. Set aside.
- Roughly crush the cornflakes into smaller pieces, then stir in the malt powder, sugars, and salt. Add the melted butter and mix well. Spread the cornflakes out into a thin layer onto one of the prepared baking trays, and bake for 10 to 12 minutes until crispy and golden. Let cool completely.
- Whisk together the flour, baking powder, cornstarch, baking soda, and salt. Set aside.
- Whisk together the butter and sugar until combined. Add the egg, egg yolk, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and cornflakes.
- Roll the dough into small balls, about 25, and place on the prepared baking tray. Garnish with extra chocolate chips and sea salt. Bake for 10 to 12 minutes. Do not over-bake. Allow to cool on the baking tray for 10 to 15 minutes before transferring to a wire rack to cool completely.
These cookies should keep for about one week at room temperature if covered. But I would bet money that these cookies wouldn’t last a week in anyone’s house.