Ingredients for Chocolate Cornflake Cookies
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How to Make Chocolate Cornflake Cookies
- Preheat oven to 180°C (350°F). Lightly grease and line two baking trays with parchment paper.
- In a mixing bowl, cream together 175g softened butter, 175g granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs until well combined.
- Gradually stir in 250g plain flour. Then, fold in 100g sultanas and 100g cornflakes.
- Drop rounded tablespoons of the mixture onto the prepared baking trays, leaving some space between each cookie.
- Bake for 15-18 minutes, rotating the trays halfway through, until the cookies are lightly golden brown.
- Let the cookies cool on the baking trays for 10 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Place a sheet of parchment paper under the wire rack to catch any drips.
- Dip one side of each cooled cookie into melted dark chocolate (approximately 200g).
- Return the cookies to the wire rack and let the chocolate set for 30 minutes.
- Drizzle with melted white chocolate (optional) and allow to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
73g
Fat
33g
Carbs
8g