Do you pour cereal or milk first? There’s only one right answer, so if you’re a milk-first person… I have little to say to you. Jokes! Anyway, these are inspired by the cookies at Milk Bar.
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 egg
- splash of vanilla essence/extract
- 1 and 1/4 cup (185g) all-purpose flour
- 1/2 tsp baking soda
- dark chocolate, chopped into chunks
- cornflakes (I used Crunchy Nut cereal because I like it, but I think you could have fun with any cereal here)
- mini marshmallows
- flaky salt
- In a 175 degrees Celcius oven, toast cornflakes for around 15-20 minutes. Set aside to cool.
- Over low heat, melt butter over the stove. While whisking, continue to cook butter until it foams then subsides. The butter will eventually become lightly browned and specks will form at the bottom of your pan. It’s done when it has a nutty aroma—pour it into a bowl to avoid cooking any further and burning.
- Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together.
- Add in egg and vanilla essence/extract, and stir until smooth.
- Sift flour and baking soda into wet ingredients and gently fold in.
- Fold in your chocolate chunks, cornflakes, and mini marshmallows. Take care not to crush the chips too much, because we want large crispy chunks throughout our cookie.
- Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 175 degrees Celcius.
- Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks and potato chips to your cookie dough mounds.
- Bake for 12-15 minutes or until the edges of your cookies are browned.
- Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating.
- You’re done!