Brown Butter Cornflake Chocolate Chip Cookies
Brown Butter Cornflake Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, browned and rehydrated (see instructions)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 2/3 cup chocolate chips
For the Cornflake Crunch
- 1 cup corn flakes, (consider adding more next time for extra crunch)
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
Instructions
- 1
Brown the butter and rehydrate: Take 1 stick of unsalted butter. Measure its weight in grams before browning. In a light-colored saucepan, melt the butter over medium heat, stirring occasionally, until it turns a nutty brown color and smells fragrant. Remove from heat. After browning, measure its weight again. Calculate the difference in grams between the initial and final weight, and add that exact amount of water back to the browned butter to rehydrate it. Set aside to cool slightly.
⏱️ 8 min
- 2
Prepare cornflake crunch: In a pan, combine 1 cup of corn flakes, 1 tablespoon of butter, and 1 tablespoon of granulated sugar. Heat this mixture on a stove over medium heat. Stir continuously until the butter has melted and the corn flakes smell toasty and are lightly browned. Remove from heat and set aside.
⏱️ 5 min
- 3
Combine wet ingredients: In a large bowl, combine the prepared brown butter, 1 teaspoon of salt, 1/2 cup of granulated sugar, and 3/4 cup of light brown sugar. Whisk these ingredients until they are fully mixed and smooth.
⏱️ 3 min
- 4
Add egg and vanilla: Incorporate 1 egg and 1 teaspoon of vanilla extract into the wet mixture. Whisk until the mixture achieves a very light brown color and is well combined.
⏱️ 2 min
- 5
Prepare dry ingredients: In a separate medium bowl, mix together 1 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda.
⏱️ 1 min
- 6
Preheat oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Combine all mixtures: Add the prepared dry ingredients, the cornflake crunch, and 2/3 cup of chocolate chips to the wet cookie dough mixture. Fold all ingredients together with a spatula or wooden spoon until they are just barely mixed and the flour has completely disappeared. Be careful not to overmix. The resulting mixture should be very sticky and buttery.
⏱️ 3 min
- 8
Bake the cookies: Scoop portions of the cookie dough onto the prepared baking tray, leaving some space between each cookie. Bake for 10 minutes, or until the edges are golden brown and the centers are still slightly soft. If making smaller cookies, adjust the baking time accordingly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350
- 9
Enjoy the cookies!
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Cornflake Chocolate Chip Cookies
For the Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, browned and rehydrated (see instructions)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 2/3 cup chocolate chips
For the Cornflake Crunch
- 1 cup corn flakes, (consider adding more next time for extra crunch)
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
Instructions
- 1
Brown the butter and rehydrate: Take 1 stick of unsalted butter. Measure its weight in grams before browning. In a light-colored saucepan, melt the butter over medium heat, stirring occasionally, until it turns a nutty brown color and smells fragrant. Remove from heat. After browning, measure its weight again. Calculate the difference in grams between the initial and final weight, and add that exact amount of water back to the browned butter to rehydrate it. Set aside to cool slightly.
⏱️ 8 min - 2
Prepare cornflake crunch: In a pan, combine 1 cup of corn flakes, 1 tablespoon of butter, and 1 tablespoon of granulated sugar. Heat this mixture on a stove over medium heat. Stir continuously until the butter has melted and the corn flakes smell toasty and are lightly browned. Remove from heat and set aside.
⏱️ 5 min - 3
Combine wet ingredients: In a large bowl, combine the prepared brown butter, 1 teaspoon of salt, 1/2 cup of granulated sugar, and 3/4 cup of light brown sugar. Whisk these ingredients until they are fully mixed and smooth.
⏱️ 3 min - 4
Add egg and vanilla: Incorporate 1 egg and 1 teaspoon of vanilla extract into the wet mixture. Whisk until the mixture achieves a very light brown color and is well combined.
⏱️ 2 min - 5
Prepare dry ingredients: In a separate medium bowl, mix together 1 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda.
⏱️ 1 min - 6
Preheat oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Combine all mixtures: Add the prepared dry ingredients, the cornflake crunch, and 2/3 cup of chocolate chips to the wet cookie dough mixture. Fold all ingredients together with a spatula or wooden spoon until they are just barely mixed and the flour has completely disappeared. Be careful not to overmix. The resulting mixture should be very sticky and buttery.
⏱️ 3 min - 8
Bake the cookies: Scoop portions of the cookie dough onto the prepared baking tray, leaving some space between each cookie. Bake for 10 minutes, or until the edges are golden brown and the centers are still slightly soft. If making smaller cookies, adjust the baking time accordingly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350 - 9
Enjoy the cookies!