Caramel Cornflake Brownie New York Cookie Recipe
Recipe Overview
Overview
The Caramel Cornflake Brownie New York Cookie is a unique and indulgent treat that combines the best of both worlds: a rich chocolate cookie base and a crunchy caramel cornflake filling. The use of black cocoa powder not only deepens the chocolate flavor but also gives the cookies a striking appearance. As you mix the ingredients, the aroma of butter and sugar fills the air, setting the stage for a delicious baking experience.
One of the standout features of this recipe is the incorporation of caramel cornflakes, which adds a delightful crunch and a hint of sweetness. The process of making the caramel involves melting sugar and mixing it with cream and butter, creating a luscious filling that perfectly complements the cookie dough. The addition of an extra egg yolk ensures that the cookies remain moist and chewy, while the vanilla extract rounds out the flavor beautifully.
Baking these cookies from frozen is a game-changer, allowing you to enjoy freshly baked treats whenever the craving strikes. The result is a cookie with a crispy exterior and a gooey center, making it an irresistible dessert. Whether you’re baking for a special occasion or simply indulging yourself, these cookies are sure to impress with their unique flavor and texture.
Recipe Details
Steps & Tips
Put 230g of cold unsalted butter into the mixer.
Add 160g each of light brown sugar and caster sugar to the mixer.
Tip: Use equal quantities of light brown sugar and caster sugar for a balanced flavor.
Mix on low speed until the butter and sugar combine into sugary nuggets.
Tip: Mix butter and sugar just until combined to keep the texture chunky.
Add 400g of dark chocolate chips to the mixture.
Mix for a few seconds until the chocolate chips are evenly distributed.
In a separate bowl, mix 300g plain flour, 130g self-raising flour, 70g black cocoa powder, 2 teaspoons baking powder, and 1 teaspoon sea salt.
Tip: You can swap chocolate chips for milk or white chocolate, just maintain the same quantity.
Add the dry ingredients to the mixer and mix on low speed for a few seconds.
Tip: If you can't find black cocoa powder, substitute with regular cocoa powder, preferably Dutch process.
Add 2 whole eggs and 1 extra egg yolk to the mixture.
Tip: Add an extra egg yolk to help bind the mixture due to the drying nature of cocoa powder.
Add half a teaspoon of vanilla extract to the mixture.
Mix until the dough starts to come together.
Tip the dough out onto a surface and bring it together by hand.
Weigh out 125g portions of dough to form balls.
Fill the dough balls with caramel cornflake mixture made earlier.
Coat the filled dough balls with a mixture of cornflakes, caster sugar, and melted butter.
Tip: Coat the cookie dough balls with cornflakes for added texture and flavor.
Place the cookies in a tupperware container and freeze them.
Tip: Freeze the cookies before baking to achieve a crispy outside and gooey center.
Preheat the oven to 190°C.
Bake the cookies for 16 minutes.
Tip: Let the cookies cool longer to allow the caramel center to firm up.
Allow the cookies to cool down before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Black cocoa powder gives these cookies a rich, intense chocolate flavor.
- •Chilling the cookie dough before baking helps achieve a chewy texture.
- •Coating the cookies in cornflakes adds a delightful crunch.
- •Using both light brown and caster sugar enhances the caramel flavor.
