The Secret's in the Corn Flakes

Growing up, my father would make the most amazing chocolate chip cookies using crushed up corn flakes. I had forgotten how much I loved his cookies until I bit into a chocolate chip cookie from Cafe Borrone and the subtle crunch brought me back to my childhood.

After a month and several attempts, I came up with a recipe that was the perfect combination of the texture of my father’s cookies and the flavors of Borrone’s cookies*. It’s also a very versatile cookie recipe: I often substitute half the semi-sweet chocolate chips with either milk chocolate or butterscotch chips, and sometimes add 1 cup of chopped pecans or walnuts.  In a pinch, I’ve even substituted Rice Krispies for corn flakes.  

I refrigerate the dough for 24 hours before baking so they are extra soft and fluffy. Because the recipe makes about 40 cookies, I usually bake half the dough and then pre-scoop and freeze the other half in a tupperware container with wax paper in between each layer of dough.  

1 egg 

2 teaspoon vanilla extract

1 cup vegetable oil

4 cups flour 

1/2 teaspoon salt 

3 teaspoons baking soda 

1 cup (2 sticks) butter

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup corn flakes, crushed

1 cup quick-cooking oatmeal

1 cup sweetened coconut flakes

1 1/2 cups semi-sweet chocolate chips

In a small bowl, whisk the egg, vanilla, and oil and set aside. 

In a medium bowl, sift the flour, salt, and baking soda.  In a large bowl, beat butter and sugars until creamy.  

Add half the flour mixture and half the egg mixture to the butter and beat for about 15 seconds. Add the remaining flour and egg mixtures and beat until just combined.  Using a silicone or wooden spoon, fold in the cornflakes, oatmeal, coconut, and chocolate chips.

Cover tightly and refrigerate for at least 8 hours. Scoop with a medium-sized cookie scoop and place on parchment-lined cookie sheet, about 1 1/2 inches apart.  Bake at 350 degrees for 12 minutes, or until golden brown.  Cool on a cookie sheet for 1-2 minutes then transfer to rack to cool.  


*For a cookie that taste like Cafe Borrone's, use half milk chocolate chips, half semi-sweet chocolate chips and add 1 cup of chopped pecans.