Chocolate Marble Cookies
With a delicious combination of chocolate and vanilla flavors, these chocolate marble cookies have crisp edges with soft, chewy centers. You can whip up a batch in under an hour and will never have to choose between a sugar cookie and a chocolate cookie again. They're the best of both worlds and a total crowd-pleaser!
Equipment
- 2 baking sheets lined with parchment paper
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Ingredients
- 226 grams unsalted butter melted
- 100 grams granulated sugar
- 100 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 330 grams all purpose flour reserve 15 grams
- 1 teaspoon baking soda
- ½ teaspoon salt
- 15 grams cocoa powder dutch process
- 100 grams chocolate chips
Instructions
- Whisk melted butter, sugar, and brown sugar together in a large mixing bowl.226 grams unsalted butter, 100 grams granulated sugar, 100 grams brown sugar
- Vigorously whisk in the egg, egg yolk, and vanilla extract.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Dump the flour (reserving 15g or 2 tbsp), baking soda, and salt into the wet ingredients. Gently fold with a rubber spatula until just combined with a few dry pockets of flour remaining.330 grams all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Divide the dough in half. Transfer half of the dough to a separate mixing bowl.
- Mix the reserved flour into half of the dough and set aside.
- Mix the cocoa powder into the other half of cookie dough. Then fold in the chocolate chips.15 grams cocoa powder, 100 grams chocolate chips
- Scoop ½ ounce (15 grams) of plain sugar cookie dough on to a kitchen scale. Roll into a ball and set aside. Repeat until all the plain dough has been rolled into balls. Repeat the process with the chocolate cookie dough.
- Pick up one ball of chocolate dough and one ball of sugar cookie dough. Smoosh the two together and roll in your hands until the colors are swirled. Place on a lined baking sheet and repeat until all the cookie dough has been used.
- Chill the dough balls in the refrigerator for 30 minutes. Preheat the oven to 350°F/180°C.
- Place 6-8 balls of cookie dough on a lined baking sheet with 1 inch between each. Bake for 9-11 minutes. The cookies are done when the edges are slightly golden brown.
- Remove the cookies from the oven. Let them cool on the hot tray for 5 minutes before transferring to a wire cooling rack. Let cool to room temperature and enjoy.
Video
Notes
Measure the flour correctly in grams using a kitchen scale. If you don't have one, gently spoon the flour into your measuring cup and sweep off the excess.
The middles of the cookies will look underdone when they come out of the oven. They'll continue to bake slightly on the hot tray.
Storage: Allow the cookies to cool completely and store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in an airtight container for up to 30 days. Place a piece of parchment paper between each so they don't stick. When ready to eat, thaw on the counter for 1 hour.
To freeze cookie dough, place balls on baking trays and freeze for 2 hours or until frozen solid. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding a couple minutes on to the bake time.
Nutrition
Serving: 1cookieCalories: 177.7kcalCarbohydrates: 21.9gProtein: 2gFat: 9.4gSaturated Fat: 5.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.2gTrans Fat: 0.3gCholesterol: 35.2mgSodium: 99.7mgPotassium: 47.9mgFiber: 0.6gSugar: 10.7gVitamin A: 256IUCalcium: 13.7mgIron: 0.8mg
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