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Prep time
20 minutes -
Cook time
20 minutes -
Makes
3 dozen cookies
Author Notes
Brown butter serves because the corrupt for these chewy cornflake cookies. Top every cookie with a pinch of flaky sea salt sooner than they scurry in the oven. —Riley Wofford
Ingredients
1 1/2 cups
all-plan 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
monumental eggs
2 teaspoons
pure vanilla extract
3 cups
cornflakes, evenly overwhelmed-
Flaky sea salt, for sprinkling
Directions
- Preheat oven to 375°F with racks in higher and decrease third positions. In a little bowl, bound collectively flour, salt, and baking soda.
- Soften butter in a little saucepan over medium heat. Cook, swirling pan infrequently, until butter browns and smells nutty, 6 to eight minutes. Transfer to a monumental heatproof bowl; add sugars and bound until well blended. Add eggs and vanilla; bound until refined. Fold in flour combination and cornflakes until correct blended.
- Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2-inches apart. Sprinkle high of every cookie with a pinch of flaky salt. Bake, rotating pans and rack positions midway by, until evenly browned around edges, 8 to 10 minutes. Let frigid entirely on pans.
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