Our nutty chocolate chip cookies
and we're gonna turn them into tiramisu.
Hi, I'm Elisa Marshall, the owner and co-founder of Maman.
My husband and myself started Maman back in 2014
and since then we've grown to 23 locations.
Today, I'm showing you how to make
our nutty chocolate chip cookies
which is the cookie that made us famous
and then we're gonna take those cookies
and we're gonna turn them into the best tiramisu
that you have ever had.
I'm gonna put my 11 ounces of dark chocolate wafers.
So if you can't find wafers
which oftentimes they can be hard to find in store,
you can definitely substitute these for chips.
Just note that you won't get that ooey goozy chocolate
that you traditionally do.
We are using the raw nuts because I find the raw nuts
have a little bit more of a robust true flavor to the nut
as opposed to roasted which can tend to emit too many oils.
One cup of walnuts and almonds and lastly, macadamia nuts.
This is really what helps to hold its shape in the cookie
and gives it great crunch and texture.
Our two sticks of softened butter.
I oftentimes decide I spontaneously wanna bake
and I haven't prepared myself to soften the butter
so my favorite tip for that is using a cheese grater
and it comes out perfectly and it's my favorite hack.
And then we're just gonna blend this for about 30 seconds.
You want to fully combine the butter
and break down the chocolate and the nuts a little bit.
And next, I'm going to add in
one and three quarters of packed light brown sugar.
Combine this nicely into the mixture.
All right, we are doing two and quarter cups
of traditional all-purpose flour.
Simple process, always doing the mixer on low
to not overbeat the nuts
and break down the chocolate chunks.
Two teaspoons of fine sea salt.
This really helps to give that salty flavor
and great contrast with the sweetness of the cookies.
Last but not least, we are adding in our eggs.
We don't use any baking powder or baking soda
so where you get your texture
is really gonna be through the nuts.
One of my favorite tips
and what is one of our secrets for our chefs at our cafe
is to make sure that the dough balls are very cold
prior to putting them into the oven.
So what I like to do at this point is pre-ball the dough
and chill it in the fridge in the shape of the balls
that I'm actually gonna be putting directly into the oven.
So here we are and these look amazing.
Here we have some that are cooled right here
and you wanna make sure that they're nice and crispy
and brown on the bottom and then when you break them open,
they're super gooey on the inside.
Then the best part is to get to eat them.
Today, we're combining
a whole bunch of my favorite ingredients,
coffee, cookies, everything that Maman is known for
into one delicious no-bake dessert.
So this tiramisu is my absolute favorite recipe in our book.
This recipe came to life in the peak of COVID.
The world shut down.
We had an abundance of cookie dough and cookies
and we were trying to figure out what to do with it.
We're gonna gonna use two cups of heavy cream.
We will whisk this on high speed
until it forms a really thick heavy whipped cream texture.
So one of my tips for the perfect whipped cream
is to make sure that your heavy cream is really well chilled
'cause it'll help to get that great thick consistency.
So now with a clean bowl,
we're going to be making our mascarpone mixture.
So this is a simple combination of mascarpone.
We're gonna be adding in some white granulated sugar
and a touch of vanilla extract to add some flavor
and you're gonna combine this on low
until you no longer see the sugar
and then I'm gonna lightly fold it in with my whipped cream
trying to be careful in doing so
'cause you don't want to deflate the whipped cream.
You still want it to be a nice thick consistency.
We are also using freshly brewed espresso.
So it's important to keep this warm
because it really helps to break up the cookies
and soften them.
As soon as you have a nice soft cookie,
you're gonna wanna take the pieces, lightly press it down.
Our mascarpone and whipped cream mixture.
I like to do even layers then I'm gonna take a sieve
and add a little bit of my cocoa powder
and then we're gonna complete the process again.
A little bit more of espresso powder if you desire
and lastly, my reserved cookie.
I'm gonna do some nice big crumbles on the top.
This is our perfect tiramisu.
Mm.
So good.