Brown Butter Chocolate Chip Cookies with 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 (180 °C) (175°C (350 °F)). 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.

    Start 10-minute timer
12. 12

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