“Cookie Dough” Filling
Makes about 1 cup
  • ⅓ cup (76 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ cup (48 grams) superfine blanched almond flour
  • ¼ teaspoon kosher salt
  • 2 ounces (57 grams) 60% cacao bittersweet chocolate baking bar, finely chopped (about ⅓ cup)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined. Fold in chocolate. Cover and set aside until ready to use.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/cookies-milk-bundt-cake/