Cornflake Macaroons with Chocolate Drizzle
My go-to chocolate chip cookie recipe is full of Kellogg’s Rice Krispies and I was over the moon to discover how frequently cookies with cereal surfaced in my booklet collection. A recipe from 55 Recipes for Hershey’s Syrup (1945) formed the base for this version of a macaroon. Adding salt to the batter proved essential (so many of these original recipes don’t call for salt), and I drizzled the cookies with chocolate after baking, rather than combining it with the batter, allowing these cookies to truly shine.Reprinted with permission from The Vintage Baker. Copyright © 2018 by Jessie Sheehan. Photographs by Alice Gao. Published by Chronicle Books, LLC.