Description
The ultimate no bake dessert for lazy day sweet cravings! These chocolate cornflake cookies only need 3 ingredients and are so incredibly quick and easy to make. They're crisp and crunchy, with a rich chocolate flavor, and they look so unique and cool.
Ingredients
- 4 oz good quality semi-sweet chocolate, chopped (about 2/3 cup) *SEE NOTES
- 1/4 cup (60g) unsalted butter
- 2 1/2 cups (75g) cornflakes cereal
Instructions
- Line a large tray or baking sheet with parchment paper. Set aside.
- Next, melt the chocolate and butter together until smooth - but be careful not to overheat the chocolate or it will clump up. You can do this in a pot on your stovetop, in the microwave, or over a pot of barely simmer water. **SEE NOTES for detailed instructions on each method
- Combine your cornflakes with the melted chocolate and butter then stir to coat all of the cornflakes in chocolate.
- Using 2 spoons or a large ice cream scoop, drop portions of the chocolate covered cornflakes onto your prepared baking sheet. You'll get about 9 cookies that are around 1/4 cup each, but you can make them slightly smaller or larger if you prefer.
- Use the spoons to gently press together each cookie to make sure all the cornflakes pieces are touching so they stick properly.
- Freeze the cookies for 30 minutes or refrigerate for 1 hour until they're chilled and solid. Carefully peel them off the parchment paper and enjoy! Keep leftovers stored in the fridge.
Notes
* For the best flavor and meltiness, use a good quality chocolate that's made for melting. While some regular chocolate chips may work, others might be specially designed to keep their shape when heated which would result in a gritty / grainy melted chocolate. If you have a brand of chocolate chips that you know melts smoothly, then of course use it! Otherwise if you're not sure, the best chocolate for melting is typically labelled "Baker's" or "couverture" and is usually sold in bars. I personally also love Lindt chocolate bars.
** HOW TO MELT CHOCOLATE (3 METHODS):
- Pot: Into a large pot, add the chopped chocolate and butter. Place on the lowest heat and warm, while stirring constantly to ensure the bottom doesn't burn, until almost fully melted. I like to pull the pot off the heat when there are just a few tiny clumps of undissolved chocolate because the residual heat from the pan will melt those - and it just helps prevent burning.
- Microwave: Drop the chocolate and butter into a microwave safe bowl and then heat the mixture for 30 seconds. Pull the bowl out of the microwave and give the mixture a stir. Continue microwaving the chocolate - now in 10 second bursts, pausing after each one to stir - until melted and smooth. It should take about 50-60 seconds total but it depends on your microwave.
- Bain-marie: Place a pot filled with 1 inch of water over medium low heat. Bring it up to a VERY gentle simmer - the water should be steamy with a few small bubbles piercing the surface but it shouldn't be rapidly boiling. Next, pick out a heat safe pot that can fit on top of the pot of simmering water without the bottom of the bowl touching the surface of the water. To this bowl, add the chocolate and butter then place it over the pot of hot water. Heat, stirring occasionally, until melted and smooth. When it's time to take the bowl off the heat, be careful! The edges of the bowl can get hot, so I would grab it with a tea towel just in case.