Soft and Chewy Marble Cookies
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Get the best of both worlds with these soft and chewy marble cookies made with chocolate and vanilla cookie dough swirled together. And loaded with chocolate chips. Duh.
If you’ve ever had trouble deciding between a chocolate chip cookies and a double chocolate chip cookie, these marble cookies were made for you. With half chocolate chip cookie dough and have chocolate cookie dough, rolled together to make beautiful vanilla chocolate swirls, these cookies have it all. Beautiful, tasty, easy to make, and loaded up with chocolate chips.
Now you may be looking at these cookies and thinking that to get both flavors you’re going to need to do double the work. WRONG! We made things super easy for you by making a single dough that you’ll split in half and add a little more flour to one half and a little cocoa powder to the other half so you don’t need to make two separate batches of cookies. It truly couldn’t be easier. Or tastier. Here’s what you’ll need to get these in your belly.
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cocoa powder
- Chocolate chips
Cookies are one of my favorite dessert categories because they’re generally pretty forgiving and easy to make, but if you’re nervous about making these bad boys, don’t be! We tested these MANY times so we have a few tricks up our sleeve to guarantee you gorgeous and tasty marble cookies even if you’re a baking novice!
- Split the dough in half evenly: If you have a kitchen scale you can split the dough i have precisely, but if not, you an always eyeball it–just try to be as precise as you can!
- Follow the instructions closely to get that perfect marbled finished: These cookies may be half chocolate half vanilla but the goal isn’t to have a whole half chocolate cookie and a whole half chocolate chip cookie. You want beautiful marbled layers in every bite! We recommend spliting your dough up into teaspoons of dough, alternate stacking them on top of each other and rolling them together between your palms to get those nice marbled swirls!
- Underbake the cookies slightly: If I can impart one piece of knowledge on all bakers it would be to underbake your cookies slightly. When you take a baked good out of the oven it will retain some of the heat as it cools down, so it will continue to cook as it cools! For this reason you’ll want your cookies to be slightly underdone when you take them out–by the time they cool they’ll be perfectly baked and soft and chewy!
These cookies never last long, but if you do have leftovers fear not. They stay soft and chewy for up to a week when stored properly! I like to keep these in an airtight container or plastic bag in the fridge. If you want to freeze them for a later date you can also freeze them in a freezer safe plastic bag for up to 3 months! Just defrost them when ready to serve!
Enjoy, my friends!
XXX
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: 10 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup all purpose flour + 3 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and combined.
- Add 1 2/3 cup flour (you’ll use the 3 tablespoons later1), baking soda, baking powder and salt and mix until just combined and no streaks of flour remain.
- Divide the dough in half into two bowls. To the first bowl add the remaining 3 tablespoons flour and 1/2 cup chocolates chips. Stir to combine. To the second bowl add the 3 tablespoons cocoa powder and 1/2 cup chocolate chips. Stir to combine.
- Use a .5 ounce cookie scoop to scoop out tablespoons of dough. Alternate stacking four dough balls together (vanilla, chocolate, vanilla, chocolate) and press together before rolling into balls. Repeat with the remaining dough.
- Place the balls 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 to 14 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!
Sofi | Broma Bakery
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