Cookie Cereal Is The Perfect Excuse To Have Cookies For Breakfast

Molly Bolton

Yields: 8 cups

Prep Time: 10 mins

Total Time: 2 hours 20 mins

Ingredients

  • 2 1/3 c.

    (292 g.) all-purpose flour

  • 3/4 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 1/4 tsp.

    espresso powder (optional)

  • 2

    large eggs

  • 1 c.

    (2 sticks) unsalted butter, melted

  • 1/2 c.

    (110 g.) packed light brown sugar

  • 1/3 c.

    (67 g.) granulated sugar

  • 2 tsp.

    pure vanilla extract

  • 1 1/4 c.

    mini chocolate chips

Directions

  1. In a large bowl, whisk flour, baking soda, salt, and espresso powder (if using). In a medium bowl, whisk eggs, butter, brown sugar, granulated sugar, and vanilla.

  2. Add egg mixture to dry ingredients and gently stir to just combine; be careful not to overmix. Fold in chips until distributed. Cover bowl and refrigerate until cold, 15 to 20 minutes.

  3. Arrange racks in upper and lower thirds of oven; preheat oven to 350°. Scoop dough into 1/2-tsp. portions. Roll into balls with your hands and arrange between 2 parchment-lined baking sheets, spacing 1 1/2" to 2" apart. Gently tap each dough ball with your fingertip to slightly flatten.

  4. Bake cookies, rotating sheets top to bottom halfway through, until lightly golden, 8 to 10 minutes. Let cool on baking sheets. Repeat with remaining dough with clean sheets of parchment if needed.

You Might Also Like

Advertisement