Everyone loves a good cookie. What makes these cookies extra special is the beurre noisette. Yup, that’s right. We’re getting all fancy French on you. Browning your butter caramelizes the milk solids in the butterfat, yielding a toasted almost hazelnut-like flavour. It’s that extra oomfph you’ve been looking for in a cookie, you're welcome.
PHOTOGRAPHY: DAN ROBB
Hot tip: We like to use an ice cream scooper to get the perfect cookie size every time.
Makes 12 large cookies
1 cup (2 sticks) unsalted butter
1 1/3 cup light brown sugar
2 Tbsp icing sugar
2 large eggs, at room temperature
½ Tsp vanilla extract
1 ¾ cups flour
1 Tsp baking soda
¼ Tsp baking powder
1 cup semi-sweet chocolate, finely chopped
Maldon or Sea Salt to top
1. Melt the butter in a saucepan over medium heat. Gently swirl the butter as it begins to turn a golden brown hue and smells toasted, about 5-7 minutes. Remove from the heat and carefully pour into a large bowl, scraping the pan with a spatula to get all the browned bits.
2. Add the sugars to the butter, whisking to combine. Allow the mixture to cool for 15 minutes before adding the eggs, one at a time, mixing well after each.
3. In a large bowl, whisk the flour, baking soda, baking powder and salt. Fold into the butter mixture, adding the chocolate chips. Cover the bowl with cling film and allow to sit at least 2 hours or best overnight in the fridge. If left overnight, remove from the fridge 20 minutes before baking.
4. Preheat the oven to 350F. Line two baking sheets with parchment paper.
5. Using an ice cream scoop or large spoon, place mounds of dough onto a baking sheet, allowing 2” gaps between the cookies. Sprinkle with a small amount of sea salt. Bake for 8 minutes. Remove and gently tap the tray against a flat surface so wrinkles in the cookies form. Place back into the oven and cook for another 2 minutes. Repeat the tapping and place back in the oven for 1-2 minutes until golden brown. Allow to cool before transferring from the tray.