This cookie uses my favourite chocolate chip cookie dough base recipe and we add caramelized cereal (I used a fine nestum cereal but crushed cornflakes would work in a pinch) and salted egg yolk to the dough. There’s also white chocolate in the cookie so we don’t forget that we’re eating a *classic*-ish chocolate chip cookie.
Makes 10cookies
Ingredients
Caramelized Cereal
65g(1 cup) cereal , like corn flakes, roughly crushed
56g(4 tbsp) unsalted butter, melted
26g(2 tbsp) granulated sugar
Cookie Dough
140g(1/2 cup and 2 tbsp) unsalted butter, room temp
126g(1/2 cup and 2 tbsp) brown sugar
100g(1/2 cup) granulated sugar
1tspvanilla
1large egg, room temp
200g1 1/2 cup plus 3 tbsp, all-purpose flour
3/4tspbaking powder
1/2tspbaking soda
1/2tspsalt
175g(1 cup) white chocolate, coarsely chopped
4cooked salted egg yolks, coarsely chopped
Instructions
Caramelized Cereal
Preheat oven to 350F.
On a small baking sheet toss to combine cereal, sugar, and melted butter. Bake cereal for 8- 10 min, or until cereal is golden. Remove from oven an allow cereal to cool
*If using uncooked salted egg yolks, roughly chop egg yolks and bake with cereal in step above
Cookie Dough
Line a large baking sheet with parchment paper
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 1 min.
Add the vanilla and egg and mix on medium speed until fully incorporated.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture and mix until the ingredients are just combined. Fold in cereal, salted egg yolks, and white chocolate (I like to save a few pieces of chocolate for the tops of each cookie).
With a standard ice cream scoop, form 10 even balls of dough. Place dough balls 2 inches apart on the baking sheet. Place several pieces of reserved chocolate onto each dough ball.
Bake the cookies for 11 - 13 min, or until the cookies are caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
Allow the cookies to cool on the baking sheet for 5 min, then transfer them to a wire rack to cool completely.