So I really, really love Joy the Baker. She is my favourite baking blogger and her Brown Butter Chocolate Chip Cookies are the most delicious thing ever. If you haven’t made them, you really need to.
I was in the need of a stess bake session last weekend so I went to my go to cookie recipe…but…I was feeling a bit saucy so I adapted them just a titch.
I added marshmallows and crushed cup cornflakes- inspired by Christina Tosi’s Chocolate Chip Marshmallow Cornflake Crunch Cookies. They are incredibly tasty by the way but they use a TON of butter and spread like a mofo. Hence why I opted to try and make a verion using Joy’s recipe (though I only used crushed Cornflakes vs baking up a batch of Cornflake Crunch to use).
look at those little flecks of brown butter
The result was damn delicious! Crunchy and chewy and a little soft with a nice nutty flavour. I highly recommend giving these a whirl. 🙂
look at the gooey marshmallow
Cookie don’t you want one?
If you do, here’s the adapted Joy the Baker recipe!
Adaptation of the Best Brown Butter Chocolate Chip Cookies
makes about 3 dozen cookies
recipe adapted from The Joy the Baker Cookbook
1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 cup of cornflakes, crushed to about 1/5 the volume
1 teaspoon salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans (optional – I didn’t add these)
1/2 cup (maybe a smidge more) mini marshmallows
coarse sea salt, to sprinkle on top (optional – I didn’t do this)
Line two baking sheets with parchment paper and set aside.
Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
Beat in the vanilla extract and molasses.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for one minute more.
Add the flour, crushed cornflakes, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the marshmallows, chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.
Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.