Chocolate Crack Cookies
Photography by Olivia Galletly.
Peanut butter, crunchy cornflakes and dark chocolate chunks make these cookies extremely addictive.
Serves: 18
INGREDIENTS
160 grams butter, melted
1 cup packed brown sugar
½ cup white sugar
⅓ cup crunchy peanut butter
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups all-purpose flour
½ teaspoon baking soda
1½ cups cornflakes
250 grams dark chocolate, cut into chunks
METHOD
In a large bowl, mix together the melted butter and sugars.
Add the peanut butter and beat until creamy. Add the eggs and vanilla and mix until well combined. Sift in the flour and baking soda and mix well. Add the cornflakes and dark chocolate and mix until well distributed through the cookie dough, don’t worry if the cornflakes get crushed up.
Using an ice cream scoop, spoon dough into mounds on a lined baking tray, leaving 3cm between each for expansion. Refrigerate for 1 hour.
Bake at 165ºC for 15–20 minutes or until just golden. Makes 18 large cookies.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.