Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup corn flakes, crushed
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually stir in the dry ingredients until just combined.
6. Fold in the crushed corn flakes and chocolate chips until evenly distributed.
7. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 85mg
Total Carbohydrate: 19g
Dietary Fiber: 1g
Total Sugars: 12g
Protein: 1g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- If you don't have corn flakes, you can use crushed rice cereal or crushed graham crackers.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1 tsp of cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Make sure to crush the corn flakes into small pieces so they distribute evenly throughout the cookie dough.
- Don't overbake the cookies, as they will continue to cook and set as they cool on the baking sheet.
- For a chewier cookie, slightly underbake them.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar for a casual presentation.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own, but you can serve them alongside fresh fruit or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the cookie dough.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the cookie dough to prevent the spread of bacteria.
Food history:
The first chocolate chip cookie was created in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are sweet and buttery with a crunchy texture from the corn flakes and a burst of chocolate flavor from the chocolate chips.
Serving suggestions:
Serve these cookies as a dessert or snack anytime of day.
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