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Raspberry Jam & Sourdough Toast Cookies

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Ingredients
  

Sourdough Toast Flakes

  • 3 slices sourdough toasted-top with 1 T. butter and raspberry jam (around 1 T.)

Cookie Dough

  • 50 g cold salted butter + 80g brown butter
  • 1 tsp white miso
  • 165 g white sugar
  • 60 g dark brown sugar
  • 1 egg + 1 yolk
  • 1 tsp vanilla bean paste
  • 250 g all purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp salt kosher salt
  • 240 g white chocolate save some for topping
  • 120 g raspberry jam for swirling

Instructions
 

  • Place the buttered and jam bread in food processor when cool and blitz into crumbs. Set aside.
  • Beat Cold butter, Brown butter, sugars + miso.
  • Add egg, yolk & vanilla
  • Fold in dry ingredients and white choc.
  • Add 60g of the toast crumbs.
  • Spoon jam over dough to marble-do not over mix
  • Scoop 3 ounces & coat in the rest of the toast flakes and chill.
  • Bake at 375 for 11-13 mins
  • Top with extra white chocolate.