Toasted Milk Marble Cookie (Print View)

Buttery marble cookies with toasted milk, dark chocolate swirls, and a molten white chocolate filling.

# What You'll Need:

→ Cookie Dough Wet Ingredients

01 - 12 tablespoons white chocolate spread
02 - 225 grams unsalted butter, cubed
03 - 100 grams milk powder
04 - 150 grams caster sugar
05 - 150 grams light brown sugar
06 - 3 large egg yolks
07 - 45 millilitres semi-skimmed milk

→ Dark Chocolate Dough

08 - 50 grams dark chocolate powder
09 - 110 grams plain flour
10 - 0.75 teaspoon baking powder
11 - 0.25 teaspoon bicarbonate soda
12 - 1.5 tablespoons cornstarch
13 - 100 grams white chocolate, chopped

→ Toasted Milk Dough

14 - 160 grams plain flour
15 - 0.75 teaspoon baking powder
16 - 0.25 teaspoon bicarbonate soda
17 - 1.5 tablespoons cornstarch
18 - 100 grams milk chocolate, chopped

# Directions:

01 - Scoop 12 tablespoons of white chocolate spread onto a parchment-lined baking tray and freeze until solid, about 1–2 hours.
02 - Preheat oven to 100°C. Evenly spread milk powder on a parchment-lined tray. Toast for 10–15 minutes, stirring occasionally, until light golden. Cool completely.
03 - In a saucepan over medium heat, melt the butter, stirring until it foams and develops a nutty aroma and brown colour, about 5–7 minutes. Transfer to a bowl and cool slightly.
04 - Blend toasted milk powder, caster sugar, and light brown sugar into the browned butter until smooth. Add egg yolks one at a time, mixing well between additions. Incorporate semi-skimmed milk until fully combined.
05 - Evenly split the wet mixture between two bowls.
06 - Sift dark chocolate powder, plain flour, baking powder, bicarbonate soda, and cornstarch together. Gradually add to one bowl of wet ingredients, mixing just until combined. Fold in chopped white chocolate.
07 - Sift plain flour, baking powder, bicarbonate soda, and cornstarch together. Gradually mix into the second bowl of wet mixture until just combined. Fold in chopped milk chocolate.
08 - With a scoop or spoon, alternate portions of each dough to create a marble pattern. Place a frozen portion of white chocolate spread in the centre of each ball and enclose completely.
09 - Place formed dough balls on a parchment-lined tray. Refrigerate overnight to firm and develop flavour.
10 - Preheat oven to 180°C. Space chilled dough balls on a lined sheet. Bake for 12–15 minutes until edges are set but centres remain soft. Cool briefly on tray, then transfer to a wire rack.

# Notes:

01 - Chilling dough overnight enhances texture and melds flavours for a superior marble pattern.
02 - Toasting the milk powder imparts rich caramel notes to the dough.

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