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Buttered Cornflake Toffee Chocolate Chip Cookies

Ashley Manila
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Ingredients
 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon cinnamon
  • 15 tablespoons unsalted butter, melted until browned
  • 1 cup + 2 tablespoons dark brown sugar
  • 1/2 cup granulated sugar
  • 2 and 1/2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 1 cup dark (or semi sweet) chocolate chips
  • 2 1/2 cups cornflake crunch (recipe below)
  • 2/3 cup toffee chips

For the cornflake crunch:

  • 2 1/2 cups cornflakes
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon

Instructions
 

  • Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats; set aside.
  • In a medium sized bowl whisk together the dry ingredients; set aside.
  • Place butter in a small sauce pan over medium-high heat and cook for about 2 minutes – stirring almost constantly – until the butter has browned (careful to watch closely here as we want brown butter, not burnt butter). Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  • Once the butter is at room temperature…
  • Add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes (you may use a standmixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate chips, cornflakes, and toffee chips.
  • Roll 3 tablespoon sized rounds of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet, gently pressing the tops flat (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

For the cornflake crunch:

  • Line a large baking sheet with parchment paper or a silicon baking sheet. Preheat oven to 300 degrees (F). Place cornflakes in a large bowl and crush them with your hands; they should be medium-sized crumbs. Add in salt, melted butter, sugar, and cinnamon; mix well to combine. Pour mixture out onto prepared pan and bake for 18-25 minutes, or until toasted and deep golden brown. Allow mixture to cool completely before using.
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