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Brown-Butter Sweet Corn Cookies
Brown butter, the classic beurre noisette technique, lends nutty depth to these late-summer cookies. Fresh sweet corn kernels and a touch of cornmeal give them tender chew and bakery-style golden character.
Estimate for one serving
- 318 cal
- 4g protein
- 44g carbs
- 15g fat
- 2g fiber
Every recipe here is free to read.
TrendingDessertCookiesBrown-butterLate-summerBakery-styleAmerican
Ingredients
- 1 cup fresh sweet corn kernels
- 10 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/4 cup yellow cornmeal
- for finishing flaky sea salt
Instructions
- 1Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 2Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the milk solids turn deep amber and smell nutty, 4 to 6 minutes; immediately pour into a heatproof bowl to stop the cooking and cool 5 minutes.
- 3While the butter cools, pulse the fresh corn kernels in a food processor until roughly chopped and juicy but not fully pureed; set aside.
- 4Stir both sugars into the warm brown butter until dissolved and glossy. Beat in the egg and vanilla until the mixture looks emulsified.
- 5In another bowl whisk together the flour, cornmeal, baking soda, and kosher salt. Fold the dry ingredients into the butter mixture just until no flour streaks remain.
- 6Fold in the chopped corn and any released juices; the dough will be soft and slightly sticky. Chill the bowl 10 minutes so scooping is easier.
- 7Scoop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Gently flatten each mound slightly with damp fingers and sprinkle with flaky sea salt.
- 8Bake one sheet at a time until the edges are golden brown and the centers look set but still soft, 11 to 13 minutes.
- 9Cool on the sheet 5 minutes so the cookies firm up, then transfer to a wire rack. Serve slightly warm when the corn sweetness is brightest.
