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Prep time
20 minutes
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Cook time
20 minutes
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Makes
3 dozen cookies
Author Notes
Brown butter serves as the base for these chewy cornflake cookies. Top each cookie with a pinch of flaky sea salt before they go in the oven. —Riley Wofford
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Ingredients
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1 1/2 cups
all-purpose flour
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1 teaspoon
kosher salt (Diamond Crystal)
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3/4 teaspoon
baking soda
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1 1/2
sticks unsalted butter
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1 cup
packed light brown sugar
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1/4 cup
granulated sugar
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2
large eggs
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2 teaspoons
pure vanilla extract
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3 cups
cornflakes, lightly crushed
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Flaky sea salt, for sprinkling
Directions
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Preheat oven to 375°F with racks in upper and lower third positions. In a small bowl, whisk together flour, salt, and baking soda.
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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.
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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.
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