Recipe Rewrite: Beurre Noisette Chocolate Chip Cookies

Remember a couple months back I held a cookie competition with myself, where I put three fantastic and drastically different chocolate chip cookie recipes up against each other? And remember how I said that for me, the David Leite's recipe, featured in the New York Times was the clear winner?

Well what if I told you I found something better?


Quick run through, I am not the biggest fan of chocolate chip cookies. Yes, I did a whole competition with them. Yes, I will always make them whenever someone says "in order to truly tell if you're really a good baker, I need to taste the most basic baked good." But they're just so boring to me. The dough always tastes better than the baked cookie, and the cookies only taste their best the day that they were baked.

So why do I keep making them? Because I really freaking desperately want to like them, that's why.

So I took my favorite recipe for one of my least favorite cookies (sugar cookies, you're the worst.) and played around with it until it became something that I actually wake up thinking "hmm ya know what I could go for today?" It was simple: brown a quarter of the butter (hence the name "Beurre Noisette, which is "brown butter" in French. Instantly, a classy cookie), swap out one flour for another, add extra salt, and a large handful of black pepper. Simple!

Beurre Noisette Chocolate Chip Cookies

  • ½ stick salted butter
  • 2 cups minus 2 tbsp cake flour
  • 1 ⅔ cups all-purpose flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • 2 tbsp kosher salt
  • 2-3 tbsp fresh black pepper
  • 2 sticks salted butter
  • 1 ¼ cups light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 1/2 cups milk or semisweet chocolate chips
  • Sea salt or Maldon salt

Brown four tablespoons of butter in a skillet over medium-high heat. Set aside to let cool completely.

Combine all of the dry ingredients in a bowl. Set aside. Add the cooled brown butter, two sticks of butter, and both sugars to a large bowl. Beat on high speed with a hand mixer or a stand mixer until very light and fluffy. Add in the eggs, one at a time, and the vanilla. Add the dry ingredients in two or three parts to avoid flour flying everywhere. Don't mix too much between each addition. Add in the chocolate chips and mix until everything is completely distributed! Wrap the dough in plastic wrap and freeze for three hours at the least. You can let it go for a couple of days, or you can pop it in the freeze for a month!

Preheat the oven to 350º F and line a baking sheet with parchment paper. Roll the cold dough into small balls, about one to two inches big, depending on your preference. Sprinkle very lightly with sea or Maldon salt. (Make sure to pop the dough back in the fridge between batches!) Bake for 15 to 20 minutes, depending on the size of your cookies. Start checking the oven after 15 – your cookies just be a beautiful golden brown yet still a little gooey in the center.

Cool completely before enjoying!

Note: You have to let the brown butter get to at least room temperature. Otherwise, it'll melt the two other sticks and the butter and sugar won't whip up properly. Also, if you freeze your dough, move it to the refrigerator about two hours before you want to bake them. It'll be easier to roll out, and you won't have to adjust the baking times!

Add more or less black pepper, depending on your taste! It definitely pairs well with the milk or semisweet chocolate chips, and is balanced nicely with the warmth and nuttiness of brown butter.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.