Cornflakes—both mixed into the batter and coating the cookies' exterior—give these crumbly chocolate chip treats a pleasant crunch and a nutty flavor. Served at festivals, wineries, and charity bake sales, they’re a favorite of the residents of the Umbrian hill town of Montefalco.
Makes 28 Cookies
2½ cups flour
1 tsp. baking powder
¼ tsp. kosher salt
1¼ cups granulated sugar
10 tbsp. unsalted butter, softened
6 cups cornflakes cereal (2 cups lightly crushed, 4 cups whole)
¾ cup semisweet chocolate chips
Confectioners' sugar, for garnish
Heat oven to 350°. Whisk flour, baking powder, and salt in a bowl. In another bowl and using an electric hand mixer, cream granulated sugar and butter until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients; mix until dough forms. Fold in crushed cornflakes and the chocolate chips. Divide dough into 28 balls; roll in whole cornflakes. Space 1" apart on parchment paper—lined baking sheets. Bake until golden and crisp, 20–22 minutes. Let cookies cool; dust with confectioners' sugar.