Let me just begin by thanking Tanya Burr for her existence. Without her passion for baking and her love of food I wouldn’t be here today showing you the amazing cookies that I baked from her new baking book #TanyaBakes.
The crunch of the cornflakes with the chewiness of the chocolate chips makes for an amazing texture and with them being super easy to bake, everyone can give them a go and discover themselves how amazing they taste!
I will of course share with you the prep time, cooking time and method for baking these cookies, however I would obviously advise you to purchase her book as there are so many recipes for everyone. From seasonal bakes to brunch, there is something for everyone to try!
Prep Time: 15 minutes
Cooking Time: 10-15 minutes
200g unsalted butter, softened
300g golden caster sugar
1 medium egg
300g self-raising flour
200g milk chocolate chips
pinch of salt
Preheat your oven to 200℃/400℉/GM6. Line two baking trays with grease proof paper.
Cream together the butter and sugar until light and fluffy, then whisk in the egg gradually (so it doesn’t split) until smooth.
Add the flour, chocolate chips, cornflakes and sea salt to form a dough ball.
Divide into 12 balls. (However if you wanted to, you could make smaller cookies by splitting the mixture into 18 balls. Our cookies were HUGE).
Squash the balls down onto the tray leaving plenty of space between each cookie as they do spread.
Bake for 10-15 minutes, until the cookies are golden. Then transfer to a cooling rack.
Enjoy warm or completely cooled.
(On Tanya’s photo, it shows the cookies covered in melted chocolate so that could be done too if you wanted).