Ingredients
Main Cookie Dough
- 125 g unsalted butter (weighed before browning)
- 1 tsp honey
- 145 g dark brown sugar
- 30 g granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tbsp vanilla extract
- 195 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 130 g chocolate shards
Espresso Half
- 2 tsp coffee extract
- 1 tsp instant espresso powder
Mascarpone White Chocolate Dollops
- 100 g mascarpone
- 115 g white chocolate, melted
- 1 tsp vanilla extract
- 1 tsp coffee extract
- Pinch of salt
Instructions
- Prepare Mascarpone White Chocolate Dollops: Melt the white chocolate until smooth and fluid. Stir in the mascarpone, vanilla extract, coffee extract, and a pinch of salt until the mixture is fully combined and creamy. Spread or spoon dollops onto a parchment-lined baking sheet and freeze for about 1 hour, or until firm. Once chilled, break or scoop into small dollops and keep frozen until ready to layer.
- Make the Cookie Dough: Brown the butter over medium heat until it becomes fragrant and turns a golden brown color, yielding approximately 100-105 g. Let it cool slightly. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. In another large bowl, cream the cooled browned butter with honey, dark brown sugar, and granulated sugar until lightened in color and fluffy. Add the egg, egg yolk, and vanilla extract and mix until smooth and glossy. Gradually add the dry ingredients and mix until a soft dough forms. Divide the dough into two equal portions. Fold the coffee extract and instant espresso powder into one half to create the espresso dough. Fold the chocolate shards into the other half to create the chocolate chunk dough.
- Layer the Cookies: Take small pieces from each dough portion—chocolate chunk dough, espresso dough—and frozen mascarpone white chocolate dollops. Layer these pieces alternately and gently combine them to form individual dough balls. Repeat this process until all dough and mascarpone dollops are used. Place each dough ball on a parchment-lined baking sheet and chill in the refrigerator overnight to enhance flavor and texture.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Space the chilled dough balls evenly apart on the sheet. Bake for 14 to 15 minutes, depending on your preferred cookie doneness. Once baked, gently nudge the warm cookies to round their edges. Allow cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
Notes
- Keep mascarpone dollops frozen until layering to maintain their creamy texture and distinct presence in the cookie.
- These cookies are delicious when served warm but also maintain great flavor and texture when chilled.
- Chilling the dough overnight allows the mascarpone to firm up and intensifies the espresso flavor, resulting in a chewier cookie.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
