Description
These Toasted Milk Marble Cookies are a delightful treat combining rich toasted milk flavor with a beautiful marbled effect of dark and milk chocolate doughs. Featuring a creamy white chocolate center frozen in place before baking, these cookies offer a perfect balance of nutty, buttery depth and luscious chocolate, ideal for a sophisticated yet comforting dessert.
Ingredients
Scale
White Chocolate Spread
- 12 tbsp white chocolate spread
Browned Butter and Toasted Milk Mixture
- 225g unsalted butter, cubed
- 100g milk powder
- 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
- Freeze White Chocolate Spread: Scoop 12 tablespoons of white chocolate spread onto a parchment-lined baking sheet and freeze until solid, approximately 1–2 hours. This frozen center will add a creamy surprise inside the cookies.
- Toast Milk Powder: Preheat the oven to 100°C (212°F). Spread 100g milk powder evenly on a parchment-lined baking sheet. Bake for 10–15 minutes, stirring occasionally, until it turns lightly golden. Remove from oven and let cool completely to enhance its nutty flavor.
- Brown the Butter: In a saucepan over medium heat, melt the 225g unsalted butter. Continue cooking until it foams and then browns, releasing a nutty aroma, about 5–7 minutes. Immediately transfer to a bowl to cool slightly to avoid cooking the eggs later.
- Mix Sugars and Egg Yolks: Add the toasted milk powder, 150g caster sugar, and 150g light brown sugar to the browned butter. Cream these ingredients together thoroughly. Add 3 large egg yolks one at a time, mixing well after each addition to maintain a smooth batter. Stir in 45ml semi-skimmed milk until incorporated.
- Divide the Batter: Split the wet mixture evenly into two separate bowls for preparing the two dough variations.
- Prepare Dark Chocolate Dough: In the first bowl, sift together 50g dark chocolate powder, 110g plain flour, ¾ teaspoon baking powder, ¼ teaspoon bicarbonate of soda, and 1½ tablespoons cornstarch. Gently fold these dry ingredients into the wet batter. Incorporate 100g chopped white chocolate for texture and flavor contrast.
- Prepare Toasted Milk Dough: In the second bowl, sift together 160g plain flour, ¾ teaspoon baking powder, ¼ teaspoon bicarbonate of soda, and 1½ tablespoons cornstarch. Fold these into the wet mixture. Stir in 100g chopped milk chocolate evenly.
- Form Marble Dough Balls: Using a scoop or spoon, alternate spoonfuls of dark chocolate and toasted milk dough to create a marbled effect. Place one frozen piece of white chocolate spread into the center of each ball and enclose it by rolling into a smooth ball, ensuring the chocolate is sealed inside.
- Chill the Dough: Place the formed cookie balls on a parchment-lined tray and refrigerate overnight. This step helps flavors meld and the dough to firm up, preventing excessive spreading during baking.
- Bake the Cookies: Preheat the oven to 180°C (350°F). Bake the chilled cookie dough balls for 12–15 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the white chocolate spread is crucial to avoid melting inside the dough during baking and to maintain a distinct melted center.
- Toasting the milk powder intensifies the flavor and adds a subtle nutty depth to the cookies.
- Browned butter adds a richer flavor than regular melted butter, so don’t skip the browning step.
- Overbaking will result in less soft cookie centers; remove them once edges are firm.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
