
Brown butter cookie tiramisu

This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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.
– Deep dish (10 x12 inches) (for the tiramisu)
– Baking parchment
– Baking tray
Alaa says
Gorgeous!