Description
These Toasted Milk Marble Cookies combine rich dark chocolate and toasted milk doughs, with a hidden center of frozen white chocolate spread, creating a decadent and unique treat.
Ingredients
Scale
- 12 tbsp white chocolate spread
- 225g unsalted butter, cubed
- 100g milk powder
- 150g caster sugar
- 150g light brown sugar
- 3 large egg yolks
- 45ml semi-skimmed milk
- 50g dark chocolate powder
- 110g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate soda
- 1½ tbsp cornstarch
- 100g white chocolate, chopped
- 160g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate soda
- 1½ tbsp cornstarch
- 100g milk chocolate, chopped
Instructions
- Freeze White Chocolate Spread: Measure 12 tbsp of white chocolate spread and place it on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
- Toast Milk Powder: Preheat the oven to 212°F (100°C). Spread the milk powder evenly on a baking sheet lined with parchment paper and bake for 10-15 minutes, stirring occasionally, until it turns a light golden brown. Let it cool completely.
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and turns a rich brown color with a nutty aroma, about 5-7 minutes. Pour the browned butter into a large mixing bowl and let it cool slightly.
- Prepare Wet Ingredients: Add the toasted milk powder, caster sugar, and light brown sugar to the browned butter. Cream together until well combined. Add the egg yolks one at a time, beating well after each addition. Mix in the semi-skimmed milk until well combined.
- Divide Dough: Divide the wet ingredients mixture evenly into two separate bowls.
- Prepare Dark Chocolate Dough: In one bowl, sift together the dark chocolate powder, plain flour, baking powder, bicarbonate soda, and cornstarch. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped white chocolate.
- Prepare Toasted Milk Dough: In the other bowl, sift together the plain flour, baking powder, bicarbonate soda, and cornstarch. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped milk chocolate.
- Form Marble Cookies: Using a cookie scoop or spoon, alternate scooping the dark chocolate dough and toasted milk dough to form a marble effect. Place a frozen piece of white chocolate spread in the center of each cookie ball. Gently roll the dough to enclose the white chocolate spread and create a ball.
- Refrigerate: Place the cookie balls on a baking sheet lined with parchment paper and refrigerate overnight to allow the flavors to meld and the dough to firm up.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes, until the edges are golden but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the white chocolate spread is completely frozen before using to create a gooey center.
- If you don’t have white chocolate spread, you can use white chocolate chips or a similar white chocolate filling.
- For a crispier cookie, bake for a few minutes longer, keeping an eye on them so they don’t burn.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg