Tuesday, January 20, 2009

Cornflaked-Chocolate Chip Cookies

I haven't introduced you to Artisan Sweets yet. Artisan Sweets is a blog from a most-talented pastry chef, Ashley Rodriguez, who lives here in town. I've had the pleasure of meeting her here and there. Ashley trained under chef and author Sherry Yard (Desserts by the Yard) and worked for Wolfgang Puck. She's wildly talented and you should definitely check out her blog if you want to get inspired and craft some sweets of your own! I've been following the blog for about two years now.

Anyway, she recently posted about some very interesting chocolate chip cookies. The recipe comes from her Aunt Abe and is one of those treasured vintage, passed-down-through-the generations kind of recipes. You know, the kind that contain funky ingredients and styles we don't see around quite as much today. Recipes that come from old church cookbooks or family albums, often hand-written in that special kind of cursive, you know what I mean about the cursive right? I hope when I reach a certain age I will be able to write like that. I love to see what was popular and trendy several decades ago. I love that women have been in the kitchen since the dawn of time and have been as passionate about it then as we are now. I would kill to get my hands on some of Eve's recipes.

I was intrigued by this recipe because there are some unique things about it. Every now and then you see a cookie recipe calling for oil, not often though. And cornflakes, in chocolate chips cookies? Forget about it, right! If you go over to her site, you can see her photos of the cookies which are really quite lovely and sealed the deal for me. I captured a couple shots but they don't show them off quite so well! If you look closely, you can get a small peek at the latest addition to my bursting-at-the-seams amount of kitchen items, my new toaster oven. I'm in love. Okay, back to the cookies, when I saw them on Artisan Sweets, how they ripple and wrinkle around the edges, I couldn't help but think of those dogs with all of the velvety wrinkles and dense rolls, bulldogs?! Anyway, these are really tasty and I love the body and texture that the oats and cornflakes add. 1 tablespoon of Milk, don't you just love that? Enjoy!

Crunchy Chocolate Cookies
adapted from Artisan Sweets

Bake at 350* for 12 min. Don't over bake!

3 1/2 cups all-purpose flour
3 tsp. baking soda
1 tsp. Salt
1 cup butter
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 egg
1 tablespoon milk
2 tsp. vanilla
1 cup vegetable oil
1 cup corn flakes
1 cup quick oats
1 (12 oz) pkg. chocolate chips (I used half bitter/half milk chocolate)
fleur de sel or course kosher salt for sprinkling

Sift the flour, salt and soda onto wax paper. Beat butter and sugars until well creamed, I did this for about ten minutes in my mixer! Combine egg, vanilla, and oil in a small bowl. Alternately, add the oil mixture and the flour mixture to the creamed sugars. Mix until just combined. Stir in the corn flakes, oats and chocolate. Drop by heaping teaspoons onto cookie sheets, 2 inches apart. If desired, sprinkle lightly with course salt. Bake until golden.

1 comment:

Anonymous said...

hahaha, do you mean sharpei dogs? haha :) And those look good too! Will have to try both now!! :)