Crunchy Chocolate Cookies

This delightful recipe for crunchy chocolate cookies combines rich milk chocolate with the satisfying crunch of corn flakes and the nutty goodness of almonds. It's simple to make and doesn't require complicated techniques, perfect for those looking to whip up something delicious without spending hours in the kitchen. The process involves melting chocolate in a double boiler, mixing it with crushed corn flakes and nuts, and then forming them into bite-sized balls. These cookies are then chilled until firm, resulting in a wonderful texture that's both crunchy and smooth. They're an ideal treat for chocolate lovers who appreciate a bit of crunch in their dessert. The recipe accommodates various types of milk chocolate, but it's best to avoid white or aerated chocolate as they don't melt as well. These cookies are versatile and can be adapted with different nuts or omitted altogether for those with allergies. Perfect for parties or as a quick snack, they're both irresistible and easy to customize to individual tastes. Enjoy them on their own or with a warm cup of tea or coffee.

Ingredients

Main Ingredients

• 300g milk chocolate bars (Milka or similar)
• 100-110g corn flakes
• A handful of almonds (optional or substitute with your preferred nuts)

Preparation Time

• Total Time: 4 hours 20 minutes (20 minutes active preparation and 4 hours chill time)

Step-by-Step Instruction

1. Gather all your ingredients and set up your workspace.
2. Begin by breaking the milk chocolate bars into small pieces for easier melting. This helps the chocolate melt uniformly.
3. Prepare a double boiler by filling a pot with water and setting a heat-resistant bowl on top, with the water not touching the bowl.
4. Bring the water to a simmer and place the broken chocolate pieces in the bowl, stirring occasionally as they melt.
5. The chocolate will become smooth and glossy. Be patient, ensuring not to get any water into the chocolate, as this can cause seizing.
6. Once fully melted, remove the bowl from heat to prevent the chocolate from burning.
7. In the melted chocolate, mix in the crushed corn flakes gradually. Stir until they're well coated with chocolate.
8. Chop the almonds coarsely or leave them whole, depending on your preference, and mix them into the chocolate and corn flakes mixture.
9. Quickly stir everything until the mixture seems homogenous. If the mixture appears too runny, add more corn flakes until it becomes more cohesive.
10. Check the consistency: it should be thick enough to hold its shape but not too stiff.
11. Using a tablespoon, scoop the mixture and form it into small balls or mounds.
12. Place each cookie on a prepared tray lined with parchment paper, leaving a little space between each.
13. Repeat the process until all the mixture is used up, adjusting the size of cookies to your preference.
14. Refrigerate the tray of cookies for at least 4-6 hours or until they are completely set and firm to the touch.
15. Once chilled, the cookies are ready to be enjoyed. They are best served cold for maximum crunch.

Tips

• Substitute almonds with walnuts, pecans, or omit for a nut-free version.
• Ensure no water enters the chocolate to prevent it from clumping or seizing.
• Adjust the quantity of corn flakes based on your desired texture.

Nutrition

• Calories: Approximately 120 per cookie
• Protein: 2g
• Fats: 7g
• Carbs: 14g

Variations

• Use dark chocolate for a less sweet version.
• Add a pinch of cinnamon or cayenne for a spicy twist.
• Incorporate some dried fruits like cranberries for added flavor.

Serving Suggestions

• Serve with a glass of cold milk or a hot cup of coffee.
• Garnish with a sprinkle of sea salt for contrast.

Best Places

• Chocolateria San Ginés - A historic spot for chocolate delights. Location: Pasadizo de San Ginés, 5, Madrid, Spain.
• Chocolat - Cozy café known for exquisite chocolates. Location: 3435 SE Hawthorne Blvd, Portland, USA.
• Max Brenner - An iconic chocolate restaurant. Location: 841 Broadway, New York, USA.
• Cacao Sampaka - Chocolaterie offering a diverse selection of chocolates. Location: Consell de Cent, 292, Barcelona, Spain.
• Café Central - Famous Viennese café with a selection of chocolate pastries. Location: Herrengasse 14, Vienna, Austria.
• Pierre Hermé - Gourmet chocolates in a luxurious setting. Location: 4 Rue Cambon, Paris, France.
• House of Chocolate - Artisan chocolates with unique flavors. Location: 14 Parnell Rd, Auckland, New Zealand.
• ChocoMuseo - Interactive museum with chocolate workshops. Location: Calle Berlin, Cuzco, Peru.
• De Bondt Chocolate - Award-winning chocolate boutique. Location: Via Il Prato, 9, Pisa, Italy.
• Boja Fauss - Known for innovative chocolate designs. Location: Carrer de Petritxol, 8, Barcelona, Spain.