Description
These indulgent cookies combine the rich flavors of dark chocolate and toasted milk doughs, marbled together and filled with a luscious white chocolate spread center. The toasted milk powder and browned butter add a deep, nutty flavor, making these cookies a delightful treat for any occasion.
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 (for dark chocolate dough)
- ¾ tsp baking powder (for dark chocolate dough)
- ¼ tsp bicarbonate of soda (for dark chocolate dough)
- 1½ tbsp cornstarch (for dark chocolate dough)
- 100g white chocolate, chopped
- 160g plain flour (for toasted milk dough)
- ¾ tsp baking powder (for toasted milk dough)
- ¼ tsp bicarbonate of soda (for toasted milk dough)
- 1½ tbsp cornstarch (for toasted milk dough)
- 100g milk chocolate, chopped
Instructions
- Scoop 12 tbsp of white chocolate spread onto a parchment-lined baking sheet. Freeze until solid, about 1–2 hours.
- Preheat oven to 100°C (212°F). Spread milk powder on a parchment-lined baking sheet. Bake for 10–15 minutes, stirring occasionally, until lightly golden. Let cool.
- In a saucepan, melt the butter over medium heat. Cook until it foams and turns brown with a nutty aroma (about 5–7 minutes). Transfer to a bowl to cool slightly.
- Add toasted milk powder, caster sugar, and light brown sugar to the browned butter. Cream together well. Add egg yolks one at a time, mixing after each. Mix in milk.
- Divide the wet mixture into two separate bowls.
- In one bowl, sift dark chocolate powder, 110g plain flour, baking powder, bicarb soda, and cornstarch. Mix into wet ingredients. Fold in white chocolate.
- In the other bowl, sift 160g plain flour, baking powder, bicarb soda, and cornstarch. Mix into wet ingredients. Fold in milk chocolate.
- Using a scoop or spoon, alternate both doughs to form a marble effect. Place a frozen piece of white chocolate spread in the center and roll into a ball.
- Place cookie balls on a parchment-lined tray and refrigerate overnight.
- Preheat oven to 180°C (350°F). Bake chilled cookie dough balls for 12–15 minutes until edges are set and centers are soft. Cool on baking sheet for a few minutes before transferring to a rack.
Notes
- Ensure the white chocolate spread is well-frozen to prevent it from leaking during baking.
- Toasting the milk powder enhances its flavor, adding a unique depth to the cookies.
- Refrigerating the dough overnight improves texture and flavor.
- Prep Time: 1 hour (including freezing and toasting)
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie (60g)
- Calories: 250
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg