Chocolate Chip Crunch Cookies
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs, beaten (you can beat them with a fork)
- 2 1⁄2 cups flour (do not sift)
- 2 cups crushed corn flakes (just crush them with your hands)
- 1 cup chocolate chips (you can use up to 2 cups choc. chips if desired)
directions
- Melt butter,
- add the sugars and stir.
- Add soda, salt, vanilla, and beaten eggs.
- Preheat oven to 375 degrees F (rack in middle position).
- Grease cookie sheet.
- Mix well.
- Add flour and stir it inches.
- Add crushed corn flakes & chocolate chips.
- Mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers.
- Place on a greased cookie sheet (12 to a standard sheet).
- Press balls down with a floured or greased fork - in a criss-crossed pattern.
- Bake at 375 degrees for 10 minutes.
- Cool on cookie sheet for 2 minutes then.
- remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).
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Reviews
-
I made these using Rice Krispie cereal instead of the corn flakes (I did not crush them, just mixed in at the last minute) They turned out really well! I think next time I will try using 1/4-1/2 cup more flour, as the cookies were too flat for my taste. Even my husband, who is one of the biggest "plain ol chocolate chip cookie" guys I know, really enjoyed the subtle twist. I'll be adding this recipe to the Tried and Approved file (along with several other Joanne Fluke recipes!)
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These cookies were a big flop in my book. After reading the novel this recipe came from, I was eager to try one out. I had all of the ingredients for this, so I decided I'd try this one first. They were easy enough to make, but the final product was a huge disappointment. The flavor was not bad, but the crushed corn flakes ruined it for me---the corn flakes did not get crunchy, as the name suggests, but rather hard and chewy, with a most unpleasant texture. Also, they stuck to my pan (yes, it was greased) to the point where only a handful of my cookies actually looked like cookies...the majority being a smooshed up mess. My kids didn't seem to mind. But I did.
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I just finished reading this book and wanted to make one of the cookie recipes. (Actually, I wanted to make them ALL because Joanne Fluke makes them all sound so yummy.) So I made these, cutting the recipe in half because in the book it said it made 6-8 dozen. For a household of three people that is way too many. By cutting it in half it made about 25 cookies. They are soooo so yummy. Chocolatey, buttery, and crunchy too. Very interesting. For a plain chocolate chip cookie I'll still use the Ghirardelli recipe, but this was delicious, easy, and interesting.
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Tweaks
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I made these using Rice Krispie cereal instead of the corn flakes (I did not crush them, just mixed in at the last minute) They turned out really well! I think next time I will try using 1/4-1/2 cup more flour, as the cookies were too flat for my taste. Even my husband, who is one of the biggest "plain ol chocolate chip cookie" guys I know, really enjoyed the subtle twist. I'll be adding this recipe to the Tried and Approved file (along with several other Joanne Fluke recipes!)
RECIPE SUBMITTED BY
QueenBee49444
Muskegon, Michigan