As an avid experimental baker, I constantly push boundaries with flavors, though some pairings test my limits. Recently, I reignited my passion for crafting cookies—ideal for any mood, from chewy delights to hearty chunks that chase away dreary days. Classic chocolate chip remains unbeatable, but one bold twist caught my eye: infusing white chocolate chip cookies with Marmite, the polarizing yeast extract.
The Marmite Challenge
Despite my aversion to Marmite’s sharp aroma, curiosity drove me to test it. The concept seemed wild—pairing its bold savoriness with sweet white chocolate. I created Marmite-white chocolate gems by blending 150g of melted white chocolate with one tablespoon of the spread, forming small balls and freezing them. These gems join white chocolate chips and caramelized chocolate buttons in the dough, with an extra swirl of Marmite for a salty kick.
The dough initially felt too dry, so I added leftover Marmite-chocolate mix to bind it. Ratios seemed off, but trusting the process paid off. After chilling the dough balls for 20 minutes and baking at 180°C for 12 minutes, the gems turned molten and irresistible.
Surprising Results
The first bite delivered a rush—salty Marmite balanced by chocolate’s creaminess. The yeast extract tempers the sweetness, creating harmony that’s oddly addictive. While not my everyday choice, this experiment proves divisive ingredients can elevate baking. It encourages stepping beyond the ordinary.
Full Recipe: Marmite White Chocolate Cookies
Ingredients
(Makes 6-8 cookies)
- 150g white chocolate, melted (for gems)
- 2 tablespoons Marmite (1 for gems, 1 for dough swirl)
- Softened butter (amount as needed for creaming with sugar)
- Sugar (amount as needed for creaming with butter)
- 1 egg
- Plain flour (as needed)
- Cornflour (as needed)
- Baking powder (to taste)
- Bicarbonate of soda (to taste)
- 100g white chocolate chips
- Caramelized chocolate buttons (as desired)
Method
- Mix melted white chocolate with 1 tablespoon Marmite until malleable. Roll into small balls (five pence-sized) and freeze.
- Cream softened butter and sugar. Beat in 1 egg.
- Fold in plain flour, cornflour, baking powder, and bicarbonate of soda until combined.
- Gently incorporate white chocolate chips, caramelized chocolate buttons, and frozen Marmite gems.
- Swirl in remaining 1 tablespoon Marmite for even distribution.
- Roll into 6-8 balls, freeze for 20 minutes.
- Bake at 180°C for 12 minutes. Reshape with a cookie cutter if needed, cool 5 minutes on tray, then transfer to wire rack.
This NYC-style treat blends umami and sweetness for a game-changing cookie experience.
