I got this from Chocolate Chip Cookie Murder by Joanne Fluke
- Carbohydrate 12.6192585416667 g
- Cholesterol 27.1195833333333 mg
- Fat 3.53112458333333 g
- Fiber 0.343114588533839 g
- Protein 1.27679520833333 g
- Saturated Fat 2.00614985416667 g
- Serving Size 1 1 Serving (23g)
- Sodium 53.143 mg
- Sugar 12.2761439531328 g
- Trans Fat 0.2799715625 g
- Calories 84 calories
Step-by-step
- Preheat oven to 375 degrees, rack in the middle position.
- Melt butter, add the sugars and stir. Ad 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 them down slightly with a floured or greased spatula.
- 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.)
The Structural Role of Corn Flakes
Crushed corn flakes provide the structural integrity that separates this drop cookie from standard soft-baked varieties. Hand-crushing keeps the flakes large enough to retain pockets of air, preventing a dense, heavy crumb. Stir these flakes in only after the flour is fully incorporated to avoid breaking them down into a powdery dust.
Thermal Control and Mixing Pitfalls
Melted butter requires careful temperature management before eggs enter the bowl. Hot butter will scramble the eggs on contact, ruining the emulsion needed for proper spread. Whisk the melted butter with both sugars first to drop the temperature before adding the eggs, salt, vanilla, and baking soda. Overmixing the flour subsequent to this step develops excessive gluten, yielding a tough rather than crisp perimeter.
Baking Dynamics and Cooling Mechanics
Baking at 375 degrees Fahrenheit for 8 to 10 minutes relies on rapid heat transfer to set the edges while keeping the center tender. Pull the pans from the oven the moment the edges turn golden brown. Leaving the cookies on the hot baking sheet for precisely two minutes finishes the internal setting process without burning the bottoms. Transferring them immediately to a wire rack allows air circulation from underneath, locking in the signature crisp texture.
