Recipe for brown butter and white chocolate cookies
Every week, play at the restaurant with our Toquéras: simple and topical recipes, filmed by our favorite chefs.
On the menu today, a classic from the American repertoire, sweetened by Cassandra Choi, with a whisk and rolling pin at Clove Bakery (Paris 2nd): hazelnut butter and white chocolate cookies, into which to sink your best teeth!
Schedule
Melt the unsalted butter in a saucepan over low heat until it turns a light brown color. Pour it into the bowl of a chilled stand mixer and let it cool to room temperature. Place the bowl in the mixer and combine the salted butter, the cooled brown butter, the granulated sugar, and the brown sugar. Add the whole egg, the egg yolk, and the vanilla extract. In a separate bowl, combine the sifted flour and baking soda, then add this mixture to the bowl of the dry ingredients. Gently mix until just combined. Add the white chocolate, mix briefly, and then form the dough into balls. Bake for 10-12 minutes at 175°C (350°F). Enjoy!
