INGREDIENTS PER 28 PEOPLE
Flour, 2½ cups
Baking powder, 1 tsp
Kosher salt, 1/4 tsp
Granulated sugar, 1¼ cups
Unsalted butter, softened, 10 tbsps
Corn flakes cereal, 6 cups (2 cups if lightly crushed, 4 cups if whole)
Semisweet chocolate chips, 3/4 cup
Confectioners sugar, for garnish
Heat the oven to 350° F.
Mix the flour, baking powder and salt in a bowl.
Using an electric mixer, whisk granulated sugar and butter until fluffy. Add the eggs, one at a time, beating well after each addition. Add dry ingredients; then mix until dough forms.
Fold in crushed corn flakes and the chocolate chips. Then divide the dough into 28 balls and roll them on the corn flakes. Space 1″ apart on parchment paper—lined baking sheets.
Bake until golden and crisp, for about 20–22 minutes. Let cookies cool; dust with confectioners’ sugar before serving.
Thanks to: Jovina Cooks Italian