As an avid experimental baker, cookies remain a favorite for their versatility, from chewy delights to chunky treats perfect for any occasion. A classic chocolate chip cookie rarely disappoints, but a recent trial with an unexpected ingredient—Marmite—has reshaped cookie-making entirely.
Unconventional NYC-Style Recipe
Food content creator Sofia Antona’s NYC-style white chocolate chip cookies incorporate Marmite, the polarizing yeast extract. Despite its bold, pungent aroma, this addition creates a surprising harmony. The recipe starts with Marmite-white chocolate gems: melt 150g white chocolate, stir in one tablespoon of Marmite until malleable, roll into small balls the size of a five-pence coin, and freeze.
The cookie dough begins by creaming softened butter with sugar, then mixing in one egg. Fold in plain flour, cornflour, baking powder, and bicarbonate of soda until combined. The dough may appear dry and crumbly—stir in extra melted Marmite-white chocolate mixture to achieve the right consistency. Gently incorporate 100g white chocolate chips, caramelised chocolate buttons, and the frozen Marmite gems. Swirl in another tablespoon of Marmite for a salty drizzle throughout.
Roll the mixture into six to eight balls, freeze for 20 minutes, then bake in a preheated oven at 180°C for 12 minutes. The gems turn molten and gooey. After baking, reshape with a cookie cutter and cool on a wire rack for five minutes.
Flavor Balance and Results
The initial bite delivers a mix of wince and wonder—an acquired taste where Marmite’s saltiness cuts through the chocolate’s sweetness, while white chocolate tempers its intensity. This balance elevates the cookies, proving that bold, divisive ingredients can yield genius results. Though not a daily choice, this method encourages venturing beyond traditional flavors.
Full Recipe
Ingredients
- 150g white chocolate, melted
- 2 tablespoons Marmite (divided)
- Softened butter
- Sugar
- 1 egg
- Plain flour
- Cornflour
- Baking powder
- Bicarbonate of soda
- 100g white chocolate chips
- Caramelised chocolate buttons
Method
- Mix 150g melted white chocolate with 1 tablespoon Marmite. Roll into small balls and freeze.
- Cream softened butter with sugar. Add 1 egg.
- Fold in plain flour, cornflour, baking powder, and bicarbonate of soda.
- Add 100g white chocolate chips, caramelised chocolate buttons, and frozen Marmite balls. Mix gently.
- Swirl in 1 more tablespoon Marmite.
- Roll into 6-8 balls, freeze 20 minutes.
- Bake at 180°C for 12 minutes. Reshape and cool.
