Brown-Butter Fresh Corn Drop Cookies

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 10 tbsp unsalted butter
• 1 cup fresh sweet corn kernels
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup white chocolate chips

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 2Melt the butter in a light-colored skillet over medium heat, swirling until the milk solids turn deep golden and smell nutty, about 4 to 6 minutes; pour into a large heatproof bowl to stop the cooking.
3. 3While the brown butter is still warm, stir in the fresh corn kernels so they soften slightly and release sweetness into the fat; cool 5 minutes.
4. 4Add both sugars to the corn-butter mixture and whisk vigorously until the mixture looks thick and sandy.
5. 5Beat in the egg and vanilla until fully incorporated and glossy.
6. 6In a separate bowl whisk the flour, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet mixture just until a soft dough forms.
7. 7Fold in the white chocolate chips so they are evenly distributed without overmixing.
8. 8Scoop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart; gently flatten each mound with damp fingers for even baking.
9. 9Bake one sheet at a time for 11 to 13 minutes until the edges are set and golden while the centers still look slightly soft and puffy.
10. 10Cool the cookies on the sheet for 5 minutes so they firm up, then transfer to a wire rack.
11. 11Repeat with the remaining dough, letting the sheets cool between batches so the bottoms stay crisp.
12. 12Serve slightly warm when the white chocolate is still melty, or store airtight once fully cool.