Welcome to day two of Cookie Week here on LCB. I have a classic cookie here today and they are Afghans. Afghan cookies are a melt-in-the-mouth chocolate cookie with lovely crunches of cornflakes throughout.
This is another recipe that I grew up on. Afghans are a definite hit with children (and adults). I don’t know if Afghans are particular to New Zealand but if they are and you don’t live here, you should definitely give these a go!
I believe traditionally, these cookies have a walnut on top of the icing as well. Although that was everyone’s least favourite part of the cookie so would either eat it first or just throw it away. Since nobody (meaning me) seems to really want the walnut, I decided to omit this step completely. If you do want to add a walnut on top of the icing, then by all means do that. (You could also use a chocolate button instead…. Just saying…)
These come together really easily in one bowl and a mixer. I find once the cornflakes are added its easier to use your hands but you can continue to use a mixer too.
The one thing with afghans is after a while of mixing and rolling them into balls, the cornflakes start to hurt your palms. Obviously they don’t make them bleed and pain isn’t bad enough to make you not make them. Not at all. The cornflakes just prick your hands a little… Just as a heads up.
For the icing on these, I made a simple chocolate ganache. I found the ganache to be richer and creamier than regular sugar based icing. You can use the ganache or make a simple chocolate icing. The choice is yours but I recommend the ganache.
- 180 g Butter Softened
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/2 Tsp Vanilla Essence
- 1 and 1/4 Cups Flour
- 1/4 Cup Cocoa
- 1 and 1/4 Cups Cornflakes
- 50 g Dark Chocolate
- 50 mL Cream
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Beat the butter, sugar and brown sugar together until light and fluffy. Add the vanilla essence.
- Add in the cocoa and the flour and beat until mixed.
- Beat in the cornflakes.
- The mixture will be quite stiff.
- Roll into balls, press the tops down with a fork and bake for around 15 minutes.
- They should be soft to the touch but crisping on the sides.
- Allow them to cool on a wire rack while you make the ganache.
- To make the ganache, heat the cream until it is almost boiling.
- Take off the heat and pour the cream over the chocolate.
- Stir until all the chocolate is melted and the mixture is smooth and glossy.
- Dip the top of each afghan in the ganache and allow it to set.