Chocolate Chip Crunch Cookies
Chocolate Chip Crunch Cookies with a crunchy surprise ingredient. These are said to be Hannah's sister, Andrea's favorite cookies.The mystery ingredient makes these the perfect cross between chewy and crunchie cookies.
Ingredients
- 1 Cup butter (2 sticks, melted)
- 1 Cup white sugar
- 1 Cup brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 2 eggs, beaten (you can beat them up with a fork)
- 2 ½ Cups flour (not sifted)
- 2 Cups crushed corn flakes (just crush them with your hands) [this is the secret ingredient]
- 1-2 Cups chocolate chips
Instructions
- Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press down slightly with a floured or greased spatula.
- [Molly’s suggestions: If time allows, after assembling the dough, refrigerate for 1-24 hours. Chilled cookie dough will produce a tastier and sturdier cookie while maintaining the chewy factor.]
- Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important- it makes them crisp).
- Yield: 6 to 8 dozen, depending on cookie size.
- If the cookies spread out too much in the oven, reduce temp to 350 F, and do not flatten before baking.