Ingredients:

  • 1 cup (225g) unsalted butter, cubed
  • ½ cup (110g) neutral oil
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) kosher salt
  • 1 cup (150g) frosted cornflakes, lightly crushed
  • ½ cup (45g) rolled oats
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Melt the butter in a saucepan over medium heat, whisking constantly until it turns a deep amber color and smells nutty. Immediately stir in the neutral oil to stop the cooking process and let it cool for 10 minutes.
  2. Cream together the cooled browned butter mixture with the brown sugar and granulated sugar until the texture resembles wet sand. Beat in the eggs one at a time, then mix in the vanilla extract until pale and fluffy.
  3. Sift in the all-purpose flour, baking soda, and salt. Mix on low speed until just combined. Fold in the crushed frosted cornflakes, rolled oats, and semi-sweet chocolate chips by hand.
  4. Scoop the dough into 2-tablespoon balls and place them on a tray. Cover with plastic wrap and refrigerate for at least 24 hours to hydrate the flour and solidify the fats.
  5. Preheat oven to the required temperature, place chilled dough balls on baking sheets with parchment paper, and bake for 12 minutes until edges are crisp.