The base of the cookie is very similar to my favourite chocolate chip cookie recipe with the addition of white chocolate, macadamia nuts, and the crown this cookie deserves: a golden, glistening honey cornflake cluster. The cookie is textural heaven with crispy edges, a chewy centre, and a cornflake cluster that gives so much crunch and dimension.
5 stars (2 reviews)
- Preheat oven to 325F. Place 12 parchment paper cupcake liners on a small baking sheet. Alternatively, line a baking sheet with parchment paper.
- Put butter, honey, and salt in a medium, nonstick pot. Heat the mixture of medium heat until the butter is melted, about 1-2 minutes. Continue cooking the mixture until it begins to bubble.
- Add cornflakes into the pan. Using a rubber spatula, gently mix the cornflakes into the butter mixture until they are evenly coated. Remove the pan from the heat. Evenly divide the cereal mixture into the 12 cupcake liners or onto the parchment paper-lined baking sheet.
- Bake cornflake clusters for 8 - 10 minutes. Remove from the oven and let them cool on the tray while you make the cookie dough.
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 1 minute.
- Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture in two batches to the butter mixture, and mix until the ingredients are just combined, about 1 minute.
- Add the chopped white chocolate and macadamia nuts to the mixing bowl. Mix on low speed until incorporated.
- With a standard ice cream scoop, form 12 even balls of dough.
- Place dough balls about 2 inches apart on the baking sheet.
- Bake the cookies for 12 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
- Take the cookies out of the oven and immediately press a cornflake cluster onto each cookie. Sprinkle each cookie with flakey sea salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.