Tiramisu Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling often, until golden brown with nutty aroma and brown bits at the bottom. Pour into a heat-safe bowl and let cool completely (about 15 minutes).

Step 2

Marscapone Cream Swirl: Melt the white chocolate chips. Whisk together mascarpone, vanilla, and coffee extract until creamy. Stir in the melted white chocolate mixture until smooth. Chill in the refrigerator for at least 1 hour, or until thickened to a soft, thick spreadable texture.

Step 3

Cookie Dough: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until glossy and combined. Whisk in the egg, then the egg yolk, followed by vanilla extract. Sift together flour, baking powder, baking soda, and salt, then stir into the wet ingredients until just combined — do not overmix. Divide the dough into two equal halves.

Step 4

Make the Coffee Dough Half: To one half of the dough, add coffee extract and instant coffee granules. Mix just until incorporated.

Step 5

Swirl and Layer: On a parchment-lined tray or in a mixing bowl, spoon alternating scoops of plain dough, coffee dough, and chilled mascarpone cream. Gently fold with a spatula a few times to create ribbons — don’t fully mix. Cover tightly and chill for at least 3 hours (or up to 24 hours) until firm.

Step 6

Scoop and Bake: Preheat oven to 350 °F / 175 °C. Line baking sheets with parchment paper. Scoop large mounds of chilled dough (3–4 Tbsp each). Arrange at least 3 inches apart. Bake 11–13 minutes, until edges are golden brown and centers are slightly underbaked. While still hot, gently press a few tempered chocolate shards into each cookie. Optionally top with a small ladyfinger.

Step 7

Cool & Set: Let cookies cool on the baking sheet for 5–10 minutes before transferring to a rack. As they cool, the chocolate will set and the mascarpone swirls will firm up.

Step 8

Enjoy!