Description
These Toasted Milk Marble Cookies combine the rich flavors of browned butter, toasted milk powder, and dual chocolate doughs for a decadent treat. Featuring a unique marble effect with alternating dark chocolate and toasted milk doughs and a surprise center of frozen white chocolate spread, these cookies offer a soft, chewy texture and a deep, complex chocolate flavor. Perfect for chocolate lovers seeking a gourmet homemade cookie experience.
Ingredients
Scale
White Chocolate Spread Center
- 12 tbsp white chocolate spread
Toasted Milk Powder
- 100g milk powder
Browned Butter and Wet Ingredients
- 225g unsalted butter, cubed
- 150g caster sugar
- 150g light brown sugar
- 3 large egg yolks
- 45ml semi-skimmed milk
Dark Chocolate Dough
- 50g dark chocolate powder
- 110g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1½ tbsp cornstarch
- 100g white chocolate, chopped
Toasted Milk Dough
- 160g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1½ tbsp cornstarch
- 100g milk chocolate, chopped
Instructions
- Prepare White Chocolate Spread: Scoop 12 tablespoons of white chocolate spread onto a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours.
- Toast Milk Powder: Preheat oven to 100°C (212°F). Spread milk powder evenly on a parchment-lined baking sheet and bake for 10 to 15 minutes, stirring occasionally until it turns lightly golden. Remove and let cool completely.
- Brown the Butter: In a saucepan over medium heat, melt the cubed unsalted butter. Continue cooking, stirring occasionally, until the butter foams and turns brown with a nutty aroma, about 5 to 7 minutes. Transfer browned butter to a bowl and allow it to cool slightly.
- Mix Wet Ingredients: To the browned butter, add the toasted milk powder, caster sugar, and light brown sugar. Cream these together well until combined. Add the egg yolks one at a time, mixing thoroughly after each addition. Then stir in the semi-skimmed milk.
- Divide Mixture: Split the wet mixture evenly into two separate bowls for the two types of cookie dough.
- Make Dark Chocolate Dough: In one bowl, sift together dark chocolate powder, 110g plain flour, baking powder, bicarbonate of soda, and cornstarch. Fold the sifted dry ingredients into the wet ingredients gently until just combined. Finally, fold in the chopped white chocolate pieces.
- Make Toasted Milk Dough: In the second bowl, sift 160g plain flour, baking powder, bicarbonate of soda, and cornstarch. Fold these dry ingredients into the wet mixture until mixed evenly. Then fold in the chopped milk chocolate.
- Form Marble Dough Balls: Using a spoon or scoop, alternate spoonfuls of the dark chocolate and toasted milk doughs to create a marbled effect. Place one frozen white chocolate spread piece in the center and roll the mixture into balls, encasing the frozen center.
- Chill Dough: Arrange the cookie dough balls on a parchment-lined tray and refrigerate overnight to firm up and allow flavors to meld.
- Bake Cookies: Preheat oven to 180°C (350°F). Bake the chilled cookie dough balls for 12 to 15 minutes until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the white chocolate spread helps keep the center soft and creamy while baking without melting into the dough.
- Toasting the milk powder enhances its flavor, giving these cookies a unique nutty, caramelized milk taste.
- Browning the butter adds depth and nuttiness important for the cookie’s flavor profile.
- Refrigerating the dough overnight helps prevent spreading and improves texture.
- Use parchment paper to avoid sticking and for easy cleanup.
- Ensure not to overbake; cookies should have soft centers for the perfect chewy texture.
