Browned Butter Toffee Cornflake Cookies

Ingredients

• 28 g butter (For the small-batch toffee)
• 50 g granulated sugar (For the small-batch toffee)
• 0.25 tsp salt (For the small-batch toffee)
• 0.25 tsp vanilla extract (For the small-batch toffee)
• 80 g cornflakes (Roughly crushed; for the cornflake crunch)
• 20 g milk powder (For the cornflake crunch)
• 13 g granulated sugar (For the cornflake crunch)
• 0.5 tsp salt (For the cornflake crunch)
• 50 g butter (Melted; for the cornflake crunch)
• 170 g butter (For browning in the cookie dough)
• 200 g muscovado sugar (Packed)
• 50 g granulated sugar (For the cookie dough)
• 1 egg (Use 1 whole egg)
• 1 egg yolk (Use 1 yolk)
• 15 g vanilla extract (For the cookie dough)
• 240 g all-purpose flour (For the cookie dough)
• 0.75 tsp baking soda (For the cookie dough)
• 0.25 tsp baking powder (For the cookie dough)
• 1 tsp sea salt (For the cookie dough)
• 80 g cornflake crunch (Reserve some for topping)
• toffee (Chopped, to taste; reserve extra for topping)
• 50 g sesame seeds (For the cookie dough)

Steps

1. 1

   Make the small-batch toffee. Melt the 28 g butter, then add the granulated sugar, salt, and vanilla extract. Cook, stirring, until the mixture is thick and bubbly.

2. 2

   Pour the hot toffee onto parchment paper and let it harden for about 15 minutes. Break it into small pieces once set.

3. 3

   Make the cornflake crunch. Mix the roughly crushed cornflakes, milk powder, granulated sugar, salt, and melted butter together.

4. 4

   Spread the cornflake mixture onto a lined tray. Bake at 165°C for 20 minutes, until golden. Let it cool, then break it into pieces.

5. 5

   Brown the 170 g butter until golden and nutty. Let it cool slightly.

6. 6

   Whisk the browned butter with the packed muscovado sugar and granulated sugar.

7. 7

   Add the whole egg, egg yolk, and vanilla extract, and whisk to combine.

8. 8

   Mix in the flour, baking soda, baking powder, and sea salt until just combined.

9. 9

   Fold in 80 g of the cornflake crunch, the sesame seeds, and chopped toffee to taste.

10. 10

    Scoop the dough into 12 balls. Top the dough balls with extra toffee, then chill for at least 1½ hours.

11. 11

    Bake the chilled cookies at 175°C for 9–10 minutes.

12. 12

    While the cookies are warm, shape them with a large glass. Top with extra cornflake crunch and toffee.

13. 13

    Let the cookies cool for 10–15 minutes before serving.

Notes

The source does not specify the amount of chopped toffee used in the dough or the amount reserved for topping. It also does not specify a baking-tray temperature adjustment, cookie spacing, or storage instructions.

Nutrition per serving

• dessert
• cookies
• baked
• small-batch
• brown-butter
• toffee
• vegetarian