Toasted Milk Marble Cookie
About this recipe
The Toasted Milk Cookies and Creme cookie is an indulgent fusion of two beloved flavors, expertly crafted to satisfy even the most discerning sweet tooth. This cookie features a unique combination of toasted milk powder, which adds a rich, nutty depth to the buttery dough, elevating the overall flavor profile. The cookie dough is split into two parts: one mixed with dark chocolate powder for a luscious double chocolate experience, and the other left as a classic base, both studded with generous chunks of white and milk chocolate.
The star of the show is the hidden gem within each cookie—a gooey, molten center of frozen white chocolate spread. As the cookie bakes, this center melts to create a decadent, creamy surprise with every bite, reminiscent of a luxurious lava cake. The marble effect achieved by alternating scoops of the dark and classic doughs ensures not only a visually stunning cookie but also a perfect balance of flavors in every mouthful.
Perfectly crisp on the outside and irresistibly soft on the inside, these cookies are a testament to the harmony of textures and tastes. Whether you're a fan of traditional chocolate chip cookies or crave the richness of double chocolate, this cookie offers the best of both worlds, making it an unbeatable treat.
Toasted Milk Powder
Toasted milk powder is a culinary ingredient made by gently toasting dry milk powder until it reaches a golden brown color. This process caramelizes the natural sugars and enhances the flavor, adding a rich, nutty, and slightly caramel-like taste.
When combined with brown butter, toasted milk powder takes the flavor to the next level. Brown butter, created by cooking butter until the milk solids turn golden brown, already has a deep, nutty, and aromatic flavor profile. Adding toasted milk powder to brown butter enhances these characteristics by:
- Intensifying the Nutty Flavor: The caramelized sugars in the toasted milk powder complement the nutty notes of the brown butter, making the overall flavor more complex and rich.
- Boosting Sweetness: The slight sweetness from the toasted milk powder adds a subtle, caramel-like sweetness that balances the savory and buttery aspects of brown butter.
Browned Butter
Brown butter adds a depth of flavor and complexity to cookies that is unparalleled. Through the process of browning, the milk solids in the butter caramelize, resulting in a nutty aroma and a rich, toasty taste that elevates the entire cookie experience. This golden elixir infuses each bite with a warm, comforting essence, creating a perfect balance of sweetness and savory notes. Additionally, brown butter enhances the texture of cookies, contributing to a soft and chewy center while providing a subtle crispness to the edges. Its transformative power extends beyond mere flavor enhancement, turning ordinary cookies into extraordinary delights that leave a lasting impression on the palate.
Toasted Milk Marble Cookie FAQs
How do I know when the cookie is done cooking?
The cookies should be a light brown around the edges, while the centre might appear uncooked once cooled this will give a chewy cookie.
Can I ommit eggs?
Yes! Please check my vegan chocolate chip cookie.
What cookie scoop do you use?
The link to my cookie scoop can be found here.
What is browned butter?
Brown butter, is butter that has been heated until the milk solids turn golden brown. This process gives the butter a nutty aroma and a rich, caramelized flavor. To make brown butter, you simply melt butter over low to medium heat, stirring frequently, until it turns a deep golden brown color.
Ingredients
Cookie Dough Wet Ingrediants
- 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
Dark Chocolate Dough
- 50g dark chocolate powder
- 110g plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 1/2 tbsp cornstarch
- 100g white chocolate, chopped
Toasted Milk Dough
- 160g plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 1/2 tbsp cornstarch
- 100g milk chocolate, chopped
Ingredients
Cookie Dough Wet Ingredients:
- 12 tbsp white chocolate spread
- 7.94 oz unsalted butter, cubed
- 3.53 oz milk powder
- 5.29 oz caster sugar
- 5.29 oz light brown sugar
- 3 large egg yolks
- 1.52 oz semi-skimmed milk
Dark Chocolate Dough:
- 1.76 oz dark chocolate powder
- 3.88 oz plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 1/2 tbsp cornstarch
- 3.53 oz white chocolate, chopped
Toasted Milk Dough:
- 5.64 oz plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 1/2 tbsp cornstarch
- 3.53 oz milk chocolate, chopped
Instructions
Freeze White Chocolate Spread:
- Measure 12 tbsp of white chocolate spread and place 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.
- Bake for 10-15 minutes, stirring occasionally, until the milk powder turns a light golden brown.
- Remove from the oven and 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 then turns a rich brown color with a nutty aroma. This should take 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.
- Refrigerate overnight to allow the flavors to meld and the dough to firm up.
Bake:
- Preheat your oven to 180°C (350°F).
- Arrange the chilled cookie dough balls on a baking sheet, leaving space between them for spreading.
- Bake for 12-15 minutes or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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