Marble Cookies

cookie with bite out of it stacked on cookie.

These marble cookies are a decadent combination of a classic brown sugary vanilla cookie and a fudgy, brownie-like chocolate cookie. They are soft, chewy, and loaded with melty chocolate chips!

Course All Desserts

Cuisine American

Prep Time 15

Cook Time 10

Total Time 2 25

Calories 4925.78

Author Alyssa--In Fine Taste

Ingredients

1 cup butter (226 grams) salted or unsalted, room temperature
¼ cup granulated sugar (50 grams)
1 cup light brown sugar packed (200 grams)
2 large eggs
1 teaspoon vanilla
¾ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons cornstarch
¼ cup Dutch-processed cocoa powder (24 grams)
2 ¼ cups + ¼ cup all-purpose flour divided, (281 grams + 31 grams)
1 cup semisweet chocolate chips (178 grams)

Instructions

Cream together butter and both sugars for 1 minute until smooth. Add eggs and vanilla and cream for 2-3 minutes until light and fluffy.
Whisk together dry ingredients—salt, baking powder, baking soda, cornstarch and 2 ¼ cups flour (281 grams). Add to creamed butter mixture. Mix on low until there are no flour streaks. Make sure to scrape down the sides and bottom of bowl.
Divide the dough in half. Try to do it as precisely as possible—I use a food scale to weight and divide equally. One half of the dough should weigh roughly 430 grams. To one half of the dough add the cocoa powder and half the chocolate chips. To the other half add ¼ cup (31 grams) flour and the other half of the chocolate chips.
Cover the bowls tightly with plastic wrap and chill for 2 hours (up to overnight). The dough is quite sticky before chilling. Chilling the dough makes the dough easier to work with, improves the flavor, and prevents them from spreading too much.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone baking mat. Take two tablespoons of chocolate dough and sandwich it around 2 tablespoons of the vanilla dough. Place on baking sheet, leaving plenty of room for them to spread. Bake for 10-12 minutes, they make look slightly underdone in the center—they will set up. Let cool on baking sheet for 5 minutes before transferring a cooling rack.

Notes

Using Dutch-processed cocoa powder. You can still make this recipe using natural cocoa powder but there are a few things to keep in mind. First, just realize that this recipe was designed and tested using Dutch-processed cocoa powder. The Dutch-processed cocoa powder has the smoothest, richest chocolate flavor. Natural cocoa powder tends to be a little more bitter.

Beyond flavor, the cocoa powders’ chemical makeups are different. Natural cocoa powder is more acidic and Dutch-processed cocoa is alkaline. Meaning, they will react differently with the leavening agents.

What is the best way to divide the dough evenly? If you want to be precise, the best way is to use a kitchen scale—zero out the weight of a bowl, add the dough to it for the total weight, then divide the weight in half.

However, if you do not own a kitchen scale you can measure it using measuring cups or just eyeball it and do the best you can. Try not to handle the dough too much or gluten will develop and you’ll end up with tough cookies.

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