Name: Chocolate Crunch Cookies
Total time: 15 min
Yield: Makes: about 24 cookies
Ingredients: 175 g / 6 oz butter; 120 g / 4 oz light muscovado sugar few drops of vanilla essence; 60 g / 2 oz crushed cornflakes; 30 g / 1 oz cocoa powder; 230 g / 8 oz self-raising flour; 1 tbs flaked almonds; 120 g / 4 oz plain dessert chocolate, melted

Preparation info

Makes: about
24
cookies

Difficulty
Easy
Ready in
15 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A crisp chocolate cookie popular with children. The recipe came from a good friend who helped on the cake stall and later launched her own old-fashioned tea-shop.

Ingredients

175 g / 6 oz butter
120 g / 4

Method

Cream the butter with the sugar and vanilla essence. Gradually work in the flour sieved with the cocoa powder until well combined. Stir in the cornflakes. Shape a teaspoon of the mixture into a ball. Place on the prepared baking sheet and gently flatten the cookie but allow room for expansion. Repeat with the rest of the mixture.

Bake in the preheated oven until just firm. Cool on the b

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of