Afghans
Afghans. Helen Rosner
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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 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.

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