Thursday, September 16, 2010
Cookie Recipe #257 - Chocolate Crispy Cookies
These are great little cookies that the little folks in your life can help make (and eat).
Ingredients: 1 cup semi-sweet chocolate chips, 2 tablespoons light corn syrup, 4 1/2 cups cornflakes cereal, confectioners' sugar, for rolling.
Instructions: Line a baking sheet with parchment paper or waxed paper; set aside. Put cornflakes in large resealable plastic bag, seal tightly. Using a rolling pin, crush cornflakes into small pieces; set aside. In large saucepan, melt chocolate chips and corn syrup together, stirring constantly. Remove from heat and add cornflakes to chocolate mixture. Mix well until cornflakes are thoroughly coated. Place a round (or desired shape)cookie cutter on the paper and fill about 3/4 full with cereal mixture. Use the back of a spoon to press down firmly evenly. Gently lift the cookie cutter, using the spoon to help keep the mixture in place. Continue with remaining mixture.
Chill in refrigerator about 1 hour. Roll edges of hardened cookies in a small bowl of confectioners' sugar.
Makes about 1 1/2 dozen cookies (depending on size of cutter).
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2010.