Brown Butter Cornflake Chocolate Chip Cookies

Steps

1. 1

   Measure 1 stick of butter in grams. Brown the butter in a pan over medium heat until it smells nutty and golden-brown bits form at the bottom. Weigh the browned butter and calculate the difference from the starting weight; add that many grams of water back into the butter to replace the lost moisture.

2. 2

   In a large bowl, combine the prepared brown butter, salt, granulated sugar, and light brown sugar. Whisk together until fully mixed.

3. 3

   Add the egg and vanilla extract to the butter mixture. Whisk vigorously until the mixture becomes a very light brown color.

4. 4

   In a separate bowl, whisk together the 1 1/4 cups flour and 1/2 tsp baking soda.

5. 5

   Prepare the cornflake crunch: In a pan over medium heat, combine 1 cup cornflakes, 1 tablespoon butter, and 1 tablespoon sugar. Stir constantly until the butter has melted and the cornflakes smell toasty.

6. 6

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)).

7. 7

   Add the flour mixture, the cornflake crunch, and the chocolate chips to the wet ingredients. Fold together until just barely mixed and the flour has just disappeared. The dough should be very sticky and buttery.

8. 8

   Scoop the dough onto a baking tray lined with parchment paper.

9. 9

   Bake for 10 minutes. If making smaller cookies, reduce the baking time accordingly. Let cool on the pan for a few minutes before transferring to a wire rack.

   Start 10-minute timer