Afghans

Afghans
Afghans
Folding cornflakes into the dough before baking gives simple chocolate cookies an addictive crunch. Get the recipe for Afghans »Helen Rosner

Folding cornflakes into the dough before baking gives simple chocolate cookies an addictive crunch. Our version is adapted from Edmonds Illustrated Cookbook, a terrific recipe resource from New Zealand.

Afghans
Folding cornflakes into the dough before baking gives simple chocolate cookies an addictive crunch. Our version is adapted from Edmonds Illustrated Cookbook, a terrific recipe resource from New Zealand.
Yield: makes ABOUT 15 COOKIES

FOR THE COOKIES

  • 1 14 cups flour
  • 14 cup cocoa powder
  • 14 tbsp. unsalted butter, softened
  • 12 cup sugar
  • 2 cups cornflakes

FOR THE ICING

  • 2 cups confectioners' sugar
  • 2 tbsp. cocoa powder
  • 14 tsp. unsalted butter, melted
  • 14 tsp. vanilla extract
  • 2 tbsp. boiling water
  • Walnuts, for garnish (optional)

Instructions

  1. ake the cookies: Heat oven to 375°. Whisk flour and cocoa powder in a bowl; set aside. Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, slowly add flour mixture until dough forms; fold in cornflakes. Using 2 tablespoons dough for each, drop cookies onto parchment paper-lined baking sheets. Using the back of a spoon; gently flatten cookies; bake until set, about 15 minutes. Let cookies cool completely.
  2. Make the icing: Whisk confectioners’ sugar and cocoa in a bowl. Whisk in butter, vanilla, and water until smooth. Drizzle icing over cookies; garnish with walnuts, if you like.