Reverse White Chocolate Crackle Cookie with Oreo Cocoa Powder
- 1/3 cup buttermilk, well shaken
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoon white rum
- 1 1/3 cups (8 oz or 225 g) chopped white chocolate (use one made with cocoa butter)
- 2 3/4 cups (385 g) all purpose flour
- 1/2 cup (75 g) fine milk powder
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt (or kosher salt)
- 1/2 cup (113 g) 1 stick butter at room temperature
- 1 1/2 cups + 2 tablespoons (325 g) granulated white sugar
- 1 vanilla bean
- 2 large eggs
- 3/4 cup (100 g) black onyx cocoa powder
- 1/4 cup (45 g) confectioners’ (powdered) sugar
- 1/2 cup (100 g) granulated white sugar
- Cooking & Baking
- All purpose flour (2 3/4 cups)
- Baking powder (2 teaspoon)
- Confectioners’ (powdered) sugar (1/4 cup)
- Corn syrup, light (1 tablespoon)
- Onyx cocoa powder, black (3/4 cup)
- Sea salt (1/2 teaspoon)
- Vanilla bean (1)
- Vanilla extract (1 teaspoon)
- White chocolate (1 1/3 cups)
- White sugar, granulated (2 1/8 cups)
- Dairy
- 1 stick butter (1/2 cup)
- Buttermilk (1/3 cup)
- Milk powder, fine (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Rum, white (2 tablespoon)
Preparation
Read recipe preparation on eatthelove.com
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Published December 20, 2012 (1 month ago).
77 people saved this recipe.
