Cookies au beurre noisette et chocolat blanc
Brown Butter and White Chocolate Cookies
Brown butter gives these cookies a deep, toasted, almost caramel flavor that balances the sweetness of white chocolate. A mix of browned unsalted butter and soft salted butter seasons them just right.
Equipment: 2 baking sheets, parchment paper
Contains: milk, eggs, wheat. Always check the labels of store-bought ingredients.
Ingredients
- 1 stick + 2 tablespoons (140 g) unsalted butter, to brown
- 1 stick (115 g) salted butter, softened
- 1 cup + 1 tablespoon packed (230 g) light brown sugar
- 1/4 cup + 1 tablespoon (60 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 cups (340 g) all-purpose flour
- 1 1/4 teaspoons (6 g) baking soda
- 5 1/4 oz (150 g) white chocolate, chopped
Instructions
- Brown the unsalted butter (see How to Brown Butter). Pour it into a large bowl and let it cool for 20 minutes, until just warm.
- Add the soft salted butter and both sugars and beat until smooth. Beat in the egg, the yolk and the vanilla.
- Whisk the flour and baking soda, and stir them in, then the white chocolate.
- Cover and chill for 30 minutes, until firm enough to scoop.
- Preheat the oven to 350°F (175°C). Scoop 2-tablespoon balls and place them 3 inches apart on lined sheets.
- Bake for 10 to 12 minutes, until golden at the edges. Let cool on the sheet for 5 minutes.
Olivier's tip
Scrape every brown speck from the pan into the bowl: that is where the flavor is.
A word from Paris
“Beurre noisette” means “hazelnut butter”, but there are no hazelnuts inside. The name describes its color and its toasty smell. French cooks pour it over fish and vegetables, and it gives the classic financier its flavor.
French word of the day
beurre noisette
burr nwah-ZET
brown butter
