1 large egg + 1 large egg yolk (70 g), room temperature
1 tsp vanilla bean paste
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse kosher salt
1 1/2 cups (195 g) all-purpose flour
4 oz (113 g) 60% bittersweet chocolate, coarsely chopped
1 cup (~35 g) vanilla corn flakes
1/2 cup (~25 g) mini marshmallows
Optional: 85% dark chocolate chunks, for topping each scoop
Directions
Brown the butter and let it cool back down to room temperature (~1 hour), stirring occasionally until it reaches an applesauce-like consistency. Add the egg, egg yolk, brown sugar, and vanilla bean paste. Whisk vigorously for 1 minute, until smooth and lighter in color.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Fold into the wet mixture in 2 batches until almost fully combined, then add the chopped chocolate, corn flakes, and mini marshmallows and fold until completely combined.
Scoop into 1/3- or 1/4-cup scoops onto a parchment-lined baking sheet, cover with plastic wrap, and chill in the fridge for 1 hour. Preheat the oven to 350F during this time and prep two large baking sheets with parchment paper.
Once chilled, roll each scoop into a ball, add chunks of dark chocolate on top (optional), and bake one sheet at a time, 5 scoops per sheet, at 350F for 12-14 minutes, until the edges are browned and crispy.
While still warm, use a round cutter to scoot the cookies into even circles. Let cool slightly on a wire rack before serving.
Cozy, gooey, and crunchy with browned butter, chunks of dark chocolate, slightly caramelized corn flakes, and toasted marshmallows. A great fall cookie as an alternative to pumpkin and apple flavors. Yields ~10 large cookies; total time ~3 hours. Recipe from @joshisbaking.
