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:
- 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.
- 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.
- 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.
- 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.
- 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.