From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
2
Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up and sputter a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
3
Then, add the brown sugar. Whisk the mixture for 1-2 minutes - it will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
4
Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter-sugar mixture until it's well-combined and there are no more streaks of flour.
5
Using a #20 cookie scoop (3 tablespoons), divide the dough into 6 large balls. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan.
6
Bake the cookies for 7-8 minutes. Then, use oven mitts to grip the sides of the pan and tap it firmly against a hard, heatproof surface to get those wrinkly edges. Return the pan to the oven and bake the cookies for another 1-2 minutes, until the edges are set and the tops are a bit underdone and gooey.
7
Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Brown Your Butter Properly 🧈Cook butter over medium heat until it turns golden amber with a nutty aroma (about 5-7 minutes), then cool completely before mixing to prevent cooking the egg yolk and preserve that signature toffee flavor.
- Use Cornstarch for Ultimate Chewiness 🪶The cornstarch replaces some flour to reduce gluten development, creating a tender, chewy texture that stays soft even after cooling—don't skip or substitute it.
- Chill Dough Before Baking ❄️Refrigerate your dough for at least 30 minutes to prevent excessive spreading and ensure thicker, chewier cookies with better flavor development from the brown sugar.
- Freeze Unbaked Dough for Success 🧊Scoop dough into balls and freeze on a sheet before transferring to bags—bake directly from frozen, adding just 1-2 minutes to baking time for perfectly portioned, always-ready cookies.
- Don't Overbake—Pull at Golden Edges ⏱️Remove cookies when edges are golden but centers still look slightly underdone; they continue cooking on the hot pan and will set into chewy perfection as they cool.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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