Christina Tosi is one of my favorite baker/pastry chefs. She is the Head Chef at Momofuku Milk Bar bakery. Christina is not afraid of mixing things up in the kitchen and adding whatever she wants. Thats why I love her style.

Below is her Famous Salt and Pepper Cookies.

These cookies are a Mix of a Sugar and Butter cookies.  With hints of pepper and salt . Another great thing about these cookies are that the dough freezes well . I usually make a large batch and wrap half and freeze for whenever days. For best results place batter on parchment paper roll into a log . Wrap and rewrap with plastic wrap. Freeze!

I also found it easier that after the batter is mixed to place the mixing bowl in the refidgertor for about 7mins or so. Then scoop them on to a baking sheet.

Makes about 3dozen


4 cups of All purpose flour 

2 Tbsp. Kosher Salt 

4 tsp. Freshly Ground Pepper (add more if you want a real pop) 

1 tsp. Baking powder

1/2 tsp. Baking soda

1 lb. Aka 4 sticks (yep buttttta) unsalted butter, softened 
3 cups of sugar

2 large eggs 

In a large bowl, whisk the flour with the salt,pepper,baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle,  beat the butter and sugar at medium speed until light and fluffy,  about 3minutes. Beat the eggs one at a time until incorporated.  Add the dry ingredients and beat on low speed until just combined.

Preheat oven 375° . Using an ice cream scooper, tablespoon or roll with hands. Working in 2 batches you wanna create about 1 1/2 inch balls and arrange them 3 inches apart on parchment paper lined sheets. Bake 12 -16 minutes until the edges are slightly browned.  Be Sure to rotate pans halfway through. Let the cookies cool for 10mins then transfer to wire racks .

Baked cookies last for up to 3days in an airtight container.