Ingredients:

  • 115g unsalted butter
  • 150g granulated sugar
  • 30g unsweetened cocoa powder
  • 60ml whole milk
  • 5ml pure vanilla extract
  • 150g plain cornflakes
  • 0.5 tsp sea salt

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats. Note: You must do this first because the chocolate sets quickly.
  2. Place 115g unsalted butter, 150g granulated sugar, 30g cocoa powder, and 60ml milk in the saucepan.
  3. Heat over medium high, stirring constantly, until the mixture reaches a full rolling boil.
  4. Once boiling, stop stirring and let it bubble for exactly 60 seconds.
  5. Take the pan off the burner immediately to stop the cooking process.
  6. Stir in 5ml pure vanilla extract and 0.5 tsp sea salt until the mixture looks glossy and smooth.
  7. Gently dump in 150g cornflakes. Use a folding motion until every flake is completely cloaked in chocolate.
  8. Use your tablespoon to drop mounds of the mixture onto the prepared paper.
  9. Let the cookies sit at room temperature for 15 minutes until they are firm to the touch.