Description
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.
Ingredients
- 1-½ cup All-purpose Flour
- 1 teaspoon Kosher Salt (Diamond Crystal)
- ¾ teaspoons Baking Soda
- 1-½ stick Unsalted Butter
- 1 cup Packed Light Brown Sugar
- ¼ cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Pure Vanilla Extract
- 3 cups Cornflakes, Lightly Crushed
- Flaky Sea Salt, For Sprinkling
Preparation
Preheat oven to 375°F with racks in upper and lower third positions.
In a small bowl, whisk 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.
