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Tiramisu Cookies

Ingredients

• 1 cup (226 grams) salted butter, softened
• 1/2 cup (80g) brown sugar
• 1 cup (220g) granulated sugar
• 1 tablespoon rum
• 1 teaspoon espresso coffee grounds
• 6 tablespoons (84g) mascarpone cheese
• 2 cups and 1/2 tablespoon (300g) all-purpose flour
• 6 tablespoons (48g) cornstarch
• 1 teaspoon Diamond Crystal kosher salt
• 2 teaspoons baking powder
• 1 bar (113g) dark chocolate, shaved

Directions

1. Preheat the oven to 400°F.
2. In a stand mixer, add the softened butter, brown sugar and white sugar. Cream together for 2-3 minutes, or until smooth.
3. Add in the rum, espresso coffee grounds, and mascarpone. Beat on medium speed for another 2-4 minutes. You should see the dough noticeably lighten in color and double in size. It will look “whipped.”
4. While the stand mixer is mixing, whisk together the flour, cornstarch, salt and baking powder.
5. In two batches, add the dry ingredients to the wet, using the mixer on low to combine.
6. Chop your chocolate into small slivers and add to the dough. Fold this in with a spatula.
7. Scoop the dough into 18 cookies using a medium cookie scoop
8. Bake the cookies for 8 minutes at 400°F on a parchment-lined baking sheet, or until the tops are crinkly and the cookies have spread. They will look underdone, but that’s the point!
9. Remove the cookies from the oven and give them a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them into perfect circles.
10. Keep the cookies on parchment paper but move them to a cooling rack. They will be very tender, but the residual heat will continue to “bake” them. Let them cool for 20 minutes, and you’ll be left with a soft, almost creamy cookie texture that will remind you of tiramisu!