the cookie club // brown butter cornflake chocolate toffee

this one is a little louder, sweeter - but still classic at heart.

today’s bake is a brown butter cornflake chocolate toffee cookie — nutty, crisp-edged, and layered with crunch. the brown butter brings depth, the cornflakes bring texture, and the chocolate + toffee melt just enough to tie it all together.

prep time: 30 mins

cook time: 30 mins

makes: 9 large cookies

cornmeal cookie dough

1/2 cup butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg + 1 egg yolk

1 tsp vanilla

1 cup flour

1/2 cup cornmeal

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

extra crispy cornflakes

2 cups cornflakes

2 tbsp melted butter

1 tbsp sugar

pinch of salt

toffee (I use store-bought)

3/4 cup sugar

3 tbsp butter

3 tbsp water

let’s make them

start with the toffee. heat sugar, butter, and water in a heavy pan over medium heat. stir until boiling, then stop stirring and let it turn a deep golden brown. pour onto parchment and let cool before breaking into pieces.

preheat oven to 350f.

brown the butter until nutty and golden. cool slightly.

toss cornflakes with melted butter, sugar, and salt. bake 5–10 minutes until crisp and lightly golden.

mix cooled brown butter with sugars until fluffy.add egg, yolk, and vanilla.

stir in flour, cornmeal, baking soda, baking powder, and salt until just combined.

fold in crisp cornflakes and toffee pieces.

scoop large dough balls and bake 8–10 minutes until edges are set.

top with extra cornflakes and a pinch of flaky salt if desired.

let cool before enjoying — the toffee needs time to settle.

crisp. warm. deeply comforting.

—

more cookie club bakes coming coming soon.

many blessings,

bylilyjohanna