Recipes, re-invented from cooking shows
Just Married Tiramisu Cookies
Prep. Time:
Baking Time:
Total Time:
45 mins
48 mins
2 hours 15 mins
Serves:
30 cookies
Clara created this dish for Great British Bake Off ™ Series 17. Paul Hollywood came within a whisker of a handshake, calling her espresso chocolate chip cookie spot on and both the coffee level and the vanilla mascarpone flavor perfect. This version keeps all of that and fixes the one fault the judg...
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Ingredients
FOR THE ESPRESSO CHOCOLATE CHIP COOKIES: ½ cup (1 stick) unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 2¼ tsp instant espresso powder 1 tsp vanilla extract 1 large egg, at room temperature 1 cup + 6 Tbsp all-purpose flour ½ tsp baking soda ½ tsp fine salt ¾ cup semisweet chocolate chips
FOR THE VANILLA MASCARPONE TOPPING: 8 oz mascarpone, cold ½ cup heavy cream, cold ⅓ cup powdered sugar, sifted 1 tsp vanilla extract Pinch fine salt
FOR THE STENCIL FINISH: 2 Tbsp unsweetened cocoa powder
EQUIPMENT: Stand mixer or hand mixer 1½-tablespoon cookie scoop Baking sheets Parchment paper Wire racks Piping bag with a ½-inch round tip Fine sieve "Just married" stencil
Method
STEP 1: CREAM THE BUTTER AND SUGARS
Beat the butter, light brown sugar and granulated sugar with a stand or hand mixer on medium speed until light and fluffy, about 3 minutes.
STEP 2: ADD THE COFFEE
Whisk the instant espresso powder into the vanilla extract and egg until the powder has fully dissolved, then beat into the butter mixture until smooth.
STEP 3: FINISH THE DOUGH
Whisk the flour, baking soda and salt together. Mix into the butter mixture on low speed until just combined, then stir in the chocolate chips.
STEP 4: SCOOP AND CHILL
Using a 1½-tablespoon cookie scoop, portion 30 level balls of dough onto parchment-lined baking sheets. Chill for 30 minutes.
STEP 5: BAKE
Heat the oven to 375°F. Bake 8 cookies per sheet, about 2 inches apart, for 10 to 12 minutes, until the edges are golden and set and the centers still look soft.
STEP 6: COOL COMPLETELY
Cool the cookies on the sheet for 5 minutes, then move to wire racks and cool completely, at least 20 minutes. Repeat with the remaining dough.
STEP 7: WHIP THE TOPPING
Beat the cold mascarpone, heavy cream, powdered sugar, vanilla extract and salt on medium speed until the mixture holds firm peaks, 1 to 2 minutes. Stop as soon as it holds; overbeaten mascarpone turns grainy. The vanilla should be clear and the cream barely sweet.
STEP 8: FILL THE PIPING BAG
Spoon the topping into a piping bag fitted with a ½-inch round tip and chill until needed.
STEP 9: TOP THE COOKIES
Within an hour of serving, pipe one level tablespoon of topping onto the center of each cookie and smooth it into a flat disc, leaving a ½-inch rim of bare cookie all around.
STEP 10: STENCIL THE FINISH
Lay the "just married" stencil lightly over the topping and dust with unsweetened cocoa powder through a fine sieve. Lift the stencil straight up and wipe it clean between cookies.
STEP 11: CHILL AND SERVE
Chill until serving. The rim of each cookie should still be crisp when bitten.
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Instructions
FOR THE ESPRESSO CHOCOLATE CHIP COOKIES:
½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
(/interesting-ingredients/light-brown-sugar)¼ cup granulated sugar
2¼ tsp instant espresso powder
(/interesting-ingredients/instant-espresso-powder)1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)1 large egg, at room temperature
1 cup + 6 Tbsp all-purpose flour
½ tsp baking soda
½ tsp fine salt
¾ cup semisweet chocolate chips
FOR THE VANILLA MASCARPONE TOPPING:
8 oz mascarpone, cold
½ cup heavy cream, cold
⅓ cup powdered sugar, sifted
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)Pinch fine salt
FOR THE STENCIL FINISH:
2 Tbsp unsweetened cocoa powder(/interesting-ingredients/unsweetened-cocoa-powder)
EQUIPMENT:
Stand mixer or hand mixer
1½-tablespoon cookie scoop
Baking sheets
Parchment paper
Wire racks
Piping bag with a ½-inch round tip
Fine sieve
"Just married" stencil
Heading 5
Ingredients
STEP 1: CREAM THE BUTTER AND SUGARS
Beat the butter, light brown sugar and granulated sugar with a stand or hand mixer on medium speed until light and fluffy, about 3 minutes.
STEP 2: ADD THE COFFEE
Whisk the instant espresso powder into the vanilla extract and egg until the powder has fully dissolved, then beat into the butter mixture until smooth.
STEP 3: FINISH THE DOUGH
Whisk the flour, baking soda and salt together. Mix into the butter mixture on low speed until just combined, then stir in the chocolate chips.
STEP 4: SCOOP AND CHILL
Using a 1½-tablespoon cookie scoop, portion 30 level balls of dough onto parchment-lined baking sheets. Chill for 30 minutes.
STEP 5: BAKE
Heat the oven to 375°F. Bake 8 cookies per sheet, about 2 inches apart, for 10 to 12 minutes, until the edges are golden and set and the centers still look soft.
STEP 6: COOL COMPLETELY
Cool the cookies on the sheet for 5 minutes, then move to wire racks and cool completely, at least 20 minutes. Repeat with the remaining dough.
STEP 7: WHIP THE TOPPING
Beat the cold mascarpone, heavy cream, powdered sugar, vanilla extract and salt on medium speed until the mixture holds firm peaks, 1 to 2 minutes. Stop as soon as it holds; overbeaten mascarpone turns grainy. The vanilla should be clear and the cream barely sweet.
STEP 8: FILL THE PIPING BAG
Spoon the topping into a piping bag fitted with a ½-inch round tip and chill until needed.
STEP 9: TOP THE COOKIES
Within an hour of serving, pipe one level tablespoon of topping onto the center of each cookie and smooth it into a flat disc, leaving a ½-inch rim of bare cookie all around.
STEP 10: STENCIL THE FINISH
Lay the "just married" stencil lightly over the topping and dust with unsweetened cocoa powder through a fine sieve. Lift the stencil straight up and wipe it clean between cookies.
STEP 11: CHILL AND SERVE
Chill until serving. The rim of each cookie should still be crisp when bitten.
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