Rebeca’s perfect cookie recipe

  • Cookies by Rebeca Pereira.  —STAFF PHOTO/KEVIN GUTTING

Published: 7/22/2022 2:29:52 PM
Modified: 7/22/2022 2:29:29 PM

Gazette newsroom intern Rebeca Pereira brought in some truly newsworthy cookies and offered to share her recipe.



1 stick butter, browned

1 tbsp. sweet cream creamer or heavy whipping cream

½ cup granulated sugar

¾ cup dark brown sugar

1 tbsp. vanilla extract 

1 room temperature egg

1 ¼ cup all purpose flour

1 tsp baking soda 

1 tsp salt (2 tsp if kosher)


8 ounces white chocolate

8 ounces milk chocolate

Optional maldon salt


Brown butter by bringing it to a rapid boil in a saucepan on medium heat. Once the gurgling subsides, watch for a dark speckling on the bottom of the pan as the bottom solids brown. Stir continuously at this point to avoid burning (black butter solids sitting at the bottom of your pan are a good indicator that your butter’s burned). Transfer to a heat-proof mixing bowl.

Combine and mix well until lightened in color, about 2-3 minutes: creamer, granulated sugar, dark brown sugar, vanilla extract, 1 large egg. Two tips: pour the creamer into the emptied saucepan to lift any remaining browned milk solids from the bottom; incorporate the egg last to allow the mixture to cool down and avoid the slight risk of scrambling.

Whisk together in a separate bowl: all purpose flour, baking soda, salt. Sift into liquid ingredients.

Chop and incorporate chocolate. Refrigerate overnight.

Roll dough into 2 ounce spheres and place on a parchment lined baking tray with 2-3 inches between each dough ball.. Bake at 350º F for 12-14 minutes. Allow cookies to cool on a baking tray before transferring to a wire rack or plate to cool completely. Top with coarse salt before fully cooled.

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