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 1⁄4 cups flour
- 1⁄4 cup cocoa powder
- 14 tbsp. unsalted butter, softened
- 1⁄2 cup sugar
- 2 cups cornflakes
FOR THE ICING
- 2 cups confectioners' sugar
- 2 tbsp. cocoa powder
- 1⁄4 tsp. unsalted butter, melted
- 1⁄4 tsp. vanilla extract
- 2 tbsp. boiling water
- Walnuts, for garnish (optional)
- 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.
- 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.