Brown butter cookie tiramisu
Brown butter cookie tiramisu
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A dinner party favorite
Allow me to introduce the Brown Butter Cookie Tiramisu. Homemade brown butter chocolate chip cookies are soaked in cognac-infused coffee and nestle between layers of mascarpone and double cream. While it may stray from tradition, this rather indulgent cookie tiramisu is the perfect dessert for a special occasion or dinner party.
The quick method
If you are time poor and don’t fancy baking your own brown butter chocolate chip cookies, simply buy two packets of Tate’s cookies (you will need approx. 20 cookies, 10 for each layer) or alternatively use the more traditional lady fingers. Read through the whole recipe, however, before you decide.
The homemade method
This recipe for homemade brown butter cookies, is inspired by Chef Thomas Keller’s original recipe for chocolate chip cookies featured in his cookbook Bouchon Bakery. This cookbook is a fantastic resource if you enjoy sweet baked delicacies – I’d highly recommend it.
Why so much cookie dough?
Good question! Although, on this occasion, the brown butter cookies are going to be layered between a creamy tiramisu filling, they are also delicious on their own. Considering you’re putting in the effort to bake the cookies from scratch, it would be rude of me not to create an opportunity for you to have a spare batch to store in the refrigerator or freezer for when you’re longing for something sweet.
Please note: this recipe will yield enough cookie dough for the tiramisu ( 20-24, 4 x 2 inch rectangular cookies – just over half the dough ), plus a spare batch to save for later.
The method
During numerous recipe tests, I discovered that the traditional method of using an ice cream scoop to portion the dough yielded cookies that were too thick for a layered tiramisu. Eventually, I found that rolling the dough into a 16 x 12 inch rectangle of ½ inch depth, then scoring it into approx. 20-24 (4 x 2 inch) rectangles that were then baked for 16-20 mins (325°F), produced the ideal size and consistency to allow for the absorption of the cognac coffee.
How to store the leftover cookie dough
During the initial stages of testing the tiramisu recipe, I used the traditional ice-cream scoop method for portioning the leftover dough onto baking trays, before refrigerating for an hour and then freezing in ziploc bag. I would highly recommend this method.
However, as testing progressed, my freezer capacity diminished, so, for the last and final test I ended up rolling out and baking all the dough, which to my husband’s delight, provided plenty of extra cookie ‘bars’ which were just the right shape for instantly dunking in a large glass of ice cold milk!
Essentially, do whatever works for you, after all we are talking ‘spare cookie dough’ – it’s a good problem to have.
How long will the cookie dough last?
– 2-3 days in the refrigerator
– Up to 2 months in the freezer.
Equipment needed
– Deep dish (10 x12 inches) (for the tiramisu)
– Baking parchment
– Baking tray
Brown Butter Cookie Tiramisu
Allow me to introduce the Brown Butter Cookie Tiramisu. Homemade brown butter chocolate chip cookies are soaked in cognac-infused coffee and nestle between layers of mascarpone and double cream. Please note: The cookie dough measurements are enough for the tiramisu + a spare batch of cookies to refrigerate or freeze for later.
Servings: 12
Ingredients
Tiramisu
- 950 ml heavy cream
- 525 g mascarpone
- 1-2 tbsp cognac for coffee
- 130 g white granulated sugar
- 500 ml coffee made with either 3-4 tbsp coffee granules or 2-3 espresso shots and 500ml of water
- 20-24 brown butter cookies (or see above for quick method)
- 2-3 tbsp cocoa powder for dusting
Brown butter chocolate chip cookies (Bouchon Bakery inspired)
- 475 g all purpose flour
- 1 tsp baking soda
- 2 tsp kosher salt
- 260 g light brown sugar
- 225 g granulated sugar
- 425 g 70% dark chocolate chunks roughly chopped. I used Valrhona Guanaja 70% chocolate
- 335 g unsalted butter browned
- 120 g eggs approx. 2 large eggs
- 1-2 tsp vanilla paste optional
Instructions
Brown Butter Chocolate Chip Cookies (Bouchon Bakery inspired)
- Brown the butter in a small/medium pan. This is simply a matter of heating the butter on low-medium until it turns a light brown color and the aroma is nutty. Then, pour the browned butter into a jug to cool.
- Place the flour in a medium bowl and sift in baking soda. Add the salt and whisk together. Set aside.
- Place the cooled brown butter in the bowl of a stand mixer and mix on medium until the mixture turns pale and holds a very soft peak when the whisk attachment is lifted. Add the sugar and mix for approx. 1-2 minutes until fluffy. Scrape down the sides and bottom of the bowl.
- Add the eggs and mix on low speed for 15-30 seconds. Scrape the bottom of the bowl. Change the whisk attachment to the paddle attachment. Add a third of the dry ingredients and again mix on low speed for 15 seconds. Repeat the process until all the mixture is incorporated. Finally, add the chocolate chunks and pulse on low for 30 seconds-1 minute to combine.
- Preheat the oven to 325F. Cut baking parchment into a rectangle measuring approx. 16” X 12”.
- Place the baking parchment on a wooden board or flat surface, then on top of this roll out enough cookie dough for the stated measurements (just over half the dough). This might feel odd, but trust the process! The thickness of the dough should be approx. ½ inch. With a sharp knife score/cut the flattened cookie dough into approx. 20-24 (4 x 2 inch) rectangles. No need to separate the cookies at this stage and don’t worry too much about presentation, as they are going to be layered.
- Now, holding the edges and keeping the parchment taut, swiftly lift and place on the baking sheet/tray. (As we are making the cookies for the tiramisu you do not have to refrigerate before cooking. )
- Bake for 16-20 minutes depending on your oven. Turn half way through. Allow to cool for 10-15 minutes and then cut cookies. Proceed to assemble the tiramisu as below.
- Please note: As stated above, you will have cookie dough leftover. Using an ice cream scoop portion the dough and then either refrigerate or freeze until required.
Tiramisu
- Prepare the coffee and let it cool in a jug. When cool add the cognac.
- Place the mascarpone, sugar, plus an optional extra splash of cognac, in the large bowl of a stand mixer fitted with a whisk attachment. Mix on medium and in a steady stream gradually pour in double cream (this avoids the mixture splashing up). Mix until the cream and mascarpone have completely combined and have taken on the consistency of whipped cream.
Assemble
- Dip the cookies in the coffee and cognac mixture, turning until they are fully soaked, then place in an even layer on the bottom of the dish. Spread with half the cream mixture, then repeat the process for the second layer.
- Refrigerate for a minimum of 3-4 hours or overnight. When ready to serve, dust with cocoa powder and decorate with optional edible flowers.
Notes
Quick method
As stated above If you prefer the quick method, simply skip baking the brown butter cookies, and buy two packets of Tate's chocolate chip cookies (you will require approx. 20 cookies for the tiramisu) or alternatively use traditional lady fingers.
Servings
This is dinner party sized and will serve 10-12 people, half the recipe if you prefer.
Alaa says
Gorgeous!