Recently, a good chunk of my life has been dedicated to figuring out, once and for all, what goes into making the perfect chocolate chip cookie. Not all heroes wear capes. People have very strong opinions about their cookies. It is almost as divisive an issue as candy corn come spooky season. I don’t mean to run off on a tangent, but how did candy corn become the most hated Halloween candy in America? It’s pure sugar – what’s not to love? But I digress. In my personal opinion, the perfect cookie, chocolate chip or otherwise, walks a fine line between too chewy and not chewy enough. There are a lot of factors to think about. Butter – room temperature or melted? Brown butter? Or is that crazy? Sugar – white or brown? Dark brown? All of the above? Baking powder and baking soda? Do I want lift or spread? This is just where the mild neurosis begins.
These are questions that I will ask when I make any kind of cookie. These Brown Butter Salted Cornflake Cookies skew toward the chewy side of the cookie spectrum. This is due to a good amount of brown sugar and the presence of melted butter. I guess I didn’t grow up eating cornflakes – I was always partial to a bowl of cheerios with strawberries or peaches. Last month at work, I had the pleasure of developing a dessert using cornflakes. As it turns out, I am powerless before them. These Brown Butter Salted Cornflake Cookies have the added benefit of a pinch of flaky sea salt. Ah, salt on cookies – perhaps the most alienating aspect of cookie making yet. As a general rule, I’m here for the pinch. Salty and sweet is always a good idea in my book.
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt (Diamond Crystal)
- 3/4 teaspoon baking soda
- 1 1/2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups cornflakes, lightly crushed
- Flaky sea salt, for sprinkling
- Preheat oven to 375°F with racks in upper and lower third positions. In a small bowl, whisk together flour, salt, and baking soda.
- Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until butter browns and smells nutty, 6 to 8 minutes. Transfer to a large heatproof bowl; add sugars and whisk until well combined. Add eggs and vanilla; whisk until smooth. Fold in flour mixture and cornflakes until just combined.
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2-inches apart. Sprinkle top of each cookie with a pinch of flaky salt. Bake, rotating pans and rack positions halfway through, until lightly browned around edges, 8 to 10 minutes. Let cool completely on pans.
Store cookies in an airtight container at room temperature for up to 3 days.
Serving Size:1 cookie
Amount Per Serving: Calories: 94