These no bake chocolate cookies are a childhood favourite. Yes, they’re child’s play and a much loved treat.
For Christmas, I wanted to add some decorations, so I went searching for some edible glitter and such. I was carrying a stack of five boxes but things went wrong with the sixth. Before I knew it, I was standing in a big circle of edible Christmas confetti. Embarrassing.
Rattled as I was, I bought the wrong kind of cornflakes, light with dried red fruit. Too embarrassed to return to the shop, I decided to make do with what I had. As it turns out, they make for awesome cookies! :-p
Anyhow, you can make these cookies with any kind of chocolate you like: white, milk or dark. It doesn’t change the method. The recipe makes for 4-5 cookies. You can find a little lesson in chocolate processing in the recipe notes! 🙂
Christmas vibes: no bake chocolate cookies
1-2 hours to firm up
Set out paper baking cases on a baking tray or on a flat plate.
Break the chocolate up into chunks over a bowl and cook in the microwave oven for about 1 minute at the highest setting. Take out and stir with a spoon, even if it doesn’t look molten at all! Repeat until about 2/3d of the chocolate has molten!*
Keep stirring until all of the chocolate has molten. Don’t heat it anymore, unless it really won’t melt any further.
As soon as the chocolate has molten, add the cornflakes. Stir until the chocolate is spread evenly over the cornflakes.
Now scoop everything into the baking cases (about 1 tablespoon per case). Finish with the decoration of your choosing.
Set to firm up in a cool, dry area, not in the fridge!
They’ll be done after about 1-2 hours!!
Chocolate is a great product, but you should know at least one thing: chocolate has a specific processing point, which keeps your chocolate glossy, crunchy and lets it firm up as it should. If you don’t take this into account, your final product will turn out matte, it’ll melt quickly and even look unappetizing (yes, even chocolate can look unappetizing!).
To get to this processing point, you’ll need to ‘temper’ the chocolate. Motion and temperature are crucial in this process. These days most chocolatiers use machines to do this work, but in the olden days, the molten chocolate would be spread out over a table and be worked over with two palette knives. It’s all very impressive and in case you’re wondering: yes, I’ve mastered this skill. :-p
But it’s too much of a hassle for Singlemade, so we’ll try to reach the processing point an other way, by carefully heating the chocolate and stirring it, to avoid overheating.
*If you don’t have a microwave oven, heat the chocolate au bain-marie. Make sure to keep stirring and take out the chocolate in time!
Tip: A pinch of salt lifts these cookies to the next level! Add the salt after the chocolate has molten, then stir before adding the cornflakes.
Tip: White chocolate is very sweet and the cornflakes’ freeze dried red fruit macthes perfectly! 20 gr of red fruit with 30 gr of cornflakes are a perfect combo.
Input Singlemade test panel
Caroline confirms it’s child’s play! 🙂
Christel also loved how easy they were to make, but next time she’ll add some more chocolate! 😉 Finished with colourful sugar confetti and star-studded baking cases, Christel’s cookies looked extra festive!
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂