1 stick butter, browned (then add back the water weight it lost: weigh the butter in grams before and after browning, and whisk in that difference in grams of water)
½ cup granulated sugar
¾ cup light brown sugar
1 tsp salt
1 tsp vanilla extract
1 egg
⅔ cup chocolate chips
Cornflake Crunch
1 cup corn flakes (add more if you like)
1 tbsp butter
1 tbsp sugar
Directions
Make the cornflake crunch: combine cornflakes, butter and sugar in a pan over medium heat. Stir until the butter melts and it smells toasty. Set aside.
Preheat oven to 350°F.
Whisk the brown butter, salt and both sugars until fully combined. Add the egg and vanilla and whisk until very light brown.
In a separate bowl mix the flour and baking soda.
Fold the dry mixture, chocolate chips and cornflake crunch into the butter-sugar mixture until just barely mixed and the flour has disappeared. The dough will be very sticky and buttery.
Scoop onto a parchment-lined tray and bake about 10 minutes (less for smaller cookies). Enjoy.
