By Francesca Montillo, ISDA Food + Travel Writer

Ingredients

• 7 tablespoons unsalted butter (butter should be very soft)
• 1/3 cup granulated sugar
• ¾ cup + 2 tablespoons  “00” flour
• ½ cup almond flour
• ½ cup potato flour
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup miniature chocolate chips
• 2 teaspoons baking powder
• Pinch of salt
• Corn Flakes (as much as needed, at least several cups)

Directions

1) Preheat over at 350 degrees.
2) In a medium bowl, using electric mixer, mix the butter and sugar. Mix for several minutes, until well combined.
3) Add the egg and vanilla and mix until combined.
4) In a separate bowl, mix the “00” flour, potato flour, almond flour and baking powder.
5) Add flour mixture to the egg and butter mixture just until blended. Do no overbeat.
6) Add a pinch of salt and the chocolate chips. Incorporate chocolate chips until they are evenly distributed in the batter.
7) Using a small cookie scoop, or two tablespoons, measure a small mound of dough and drop it in a bowl of corn flakes. Coat cookie with the corn flakes and place on a cookie sheet that has been lined with baking paper. Continue with the rest of the batter.
8) Bake cookies for approximately 17 – 20 minutes, max.
9) Dust baked cookies with powdered sugar and serve. This recipe makes approximately 25 cookies.

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