1. Preheating and Preparation
Preheat your oven to 350°F (175°C). Line two large baking sheets with professional-grade baking parchment or silicone mats.2. Creaming the Butter and Sugars
In a large bowl, cream the softened butter with both granulated and brown sugars. Use an electric mixer on medium-high for about 3-4 minutes.3. Incorporating the Wet Elements
Add the egg and vanilla extract. Beat until just combined. Over-mixing at this stage can lead to a "cakey" texture rather than a "crispy" one.4. Sifting the Dry Ingredients
Whisk together the flour, baking soda, and salt. Slowly add these to the wet mixture on a low speed. Stop as soon as the last streak of flour disappears.5. The "Fold-In" Technique
Take 2 cups of the cornflakes and gently fold them into the batter using a spatula.6. The Double-Crunch Coating
Place the remaining 2 cups of cornflakes in a shallow bowl and lightly crush them with your hands. Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the crushed flakes until fully coated.7. The Golden Bake
Place the balls 2 inches apart on the prepared sheets. Bake for 10-12 minutes. The edges should be a deep golden brown, while the centers appear slightly soft.Pro Tip: Do not grease the pans directly; the fats in the butter can cause the cookies to slide and spread unevenly.The Science: You are looking for a "pale and fluffy" texture. This process incorporates micro-bubbles of air which expand in the oven, creating a light, crisp crumb.Critical Tip: Do not use the mixer for this! You want to keep some of the flakes whole within the dough for internal pockets of crunch.The Set: Allow them to rest on the hot baking sheet for 5 minutes before transferring to a wire cooling rack. This "carry-over" cooking time is vital for the final texture.
