A practice repo with our favorite recipes
This project is maintained by ndm736
These are incredibly soft, oversized chocolate chip cookies that swap out eggs for mascarpone cheese, espresso, and a splash of rum to pack all the rich, creamy flavor of a classic tiramisu into a chewy bakery treat.
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a stand mixer fitted with a paddle attachment (or using a hand mixer), add the 226g softened salted butter, 80g brown sugar, and 220g white sugar. Cream them together for 2–3 minutes until smooth.
Add the 1 tbsp rum, 1 tsp espresso coffee grounds, and 84g mascarpone cheese. Beat on medium speed for another 2–4 minutes. The mixture should noticeably lighten in color, double in size, and look completely “whipped.”
While the mixer is running, whisk together the 300g all-purpose flour, 48g cornstarch, 1 tsp Diamond Crystal kosher salt, and 2 tsp baking powder in a separate bowl.
In two batches, add the dry ingredients to the wet ingredients with the mixer on low speed just until combined.
Chop the 113g dark chocolate bar into small slivers. Gently fold the chocolate pieces into the dough using a spatula.
Scoop the dough into 8 equal-sized balls (around 4 ounces each—these are big cookies!). Space them out on your lined baking sheet. Bake at 400°F for 10 minutes until the tops are crinkly and the cookies have spread. They will look slightly underdone, which keeps them chewy.
Remove them from the oven and immediately give the baking sheet a few firm smacks on the counter to flatten them out. While they are still hot, place a large glass, cup, or bowl over each cookie and swirl it around in a circular motion to shape them into perfect circles.
Transfer the cookies on their parchment paper over to a cooling rack. Let them cool completely—the residual heat will finish setting the centers.
Enjoy!