Brown Butter Chocolate Chip Cookies with Cornflake Crunch

Ingredients

• 1.25 cup all-purpose flour
• 0.5 tsp baking soda
• 1 stick unsalted butter (Brown the butter. Measure it before and after browning, then add water equal to the weight lost during browning; an estimated 15 g water is included separately below.)
• 15 g water (Add the amount needed to replace the water lost while browning the butter; weigh the butter before and after browning for the exact amount.)
• 0.5 cup granulated sugar
• 0.75 cup light brown sugar
• 1 tsp salt
• 1 tsp vanilla extract
• 1 egg
• 0.667 cup chocolate chips
• 1 cup cornflakes (The creator noted that they would add more next time.)
• 1 tbsp butter (For the cornflake crunch.)
• 1 tbsp granulated sugar (For the cornflake crunch.)

Steps

1. 1

   Place the butter for the cookie dough in a light-colored saucepan over medium heat. Melt it, then continue cooking until the milk solids turn golden brown and the butter smells nutty. Weigh the browned butter and compare it with the original weight; add enough water later to replace the weight lost during browning.

2. 2

   In a mixing bowl, combine the warm brown butter, salt, granulated sugar, and light brown sugar. Whisk until fully combined and smooth.

3. 3

   Add the egg and vanilla extract to the butter-and-sugar mixture. Whisk until the mixture becomes very light brown and slightly thickened.

4. 4

   In a separate bowl, whisk together the flour and baking soda until evenly distributed.

5. 5

   Prepare the cornflake crunch in a skillet over medium heat. Add the cornflakes, butter, and sugar.

6. 6

   Stir the cornflake mixture over medium heat until the butter has melted and the cornflakes smell toasted. Remove from the heat and let the crunch cool briefly.

7. 7

   Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.

8. 8

   Add the flour mixture to the wet mixture. Add the cooled cornflake crunch and chocolate chips, along with the measured water needed to replace the moisture lost from browning the butter.

9. 9

   Fold everything together only until the flour has just disappeared. The dough should remain very sticky and buttery; avoid overmixing.

10. 10

    Scoop the dough onto the parchment-lined baking tray, leaving space between portions for spreading.

11. 11

    Bake for about 10 minutes, until the edges are set and lightly golden while the centers remain soft. Reduce the baking time for smaller cookies.

12. 12

    Let the cookies cool on the tray for several minutes before transferring them to a rack. Serve and enjoy.

Notes

For the most accurate brown-butter result, weigh the butter before browning and again afterward, then add water equal to the difference. The source does not specify a cookie yield; approximately 18 medium cookies are estimated. Store cooled cookies airtight for up to 4 days.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate chip
• brown butter
• vegetarian