dark chocolate bar* broken into bite size pieces

If you like marble cookies, you’ll love my amazing deluxe version. They have crisp edges with soft, chewy centers and plenty of chocolate which makes them the best marble cookies ever! I used a combination of dark chocolate pieces and milk chocolate chips for the perfect balance. Set aside some of the dark chocolate pieces for the tops for the most beautiful, decadent pools of melted chocolate.

Double Chocolate Marble Cookies

by Mari Vasseur

Double chocolate marble cookies with crisp edges and soft, chewy centers. Chocolate dough with dark chocolate pieces is swirled together with vanilla dough with milk chocolate chips

Print Recipe

Course Dessert

Servings 14 cookies

Ingredients

2 cups (255g) all purpose flour, sifted
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 cup (227g) unsalted butter, room temperature
1 cup (200g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons pure vanilla extract, divided
6 tablespoons (35g) unsweetened Dutch process cocoa powder, sifted
1 3 1/2-4 oz (113g) dark chocolate bar* broken into bite size pieces
2 tablespoons (20g) cornstarch
⅔ cup (170g) milk chocolate chips or white chocolate chips

Instructions

Line 2 large cookie sheets with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
In a large bowl, beat the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg, egg yolk and 1 teaspoon of vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Add the flour mixture and mix just until combined.
Divide the cookie dough in half, using a kitchen scale for accuracy. Place half of the dough in a separate bowl. Add the cocoa powder into half of the dough, mixing just until combined. Set aside several pieces of dark chocolate for the tops of the cookies, then stir the remaining dark chocolate pieces into the chocolate dough.
Add the cornstarch and the remaining 1/2 teaspoon of vanilla extract to the other half of the cookie dough, mixing just until combined. Stir the milk chocolate chips into the vanilla dough.
Divide each type of dough into 28 portions, approximately 1 tablespoon each. Roll them into balls. Take 2 balls of each type of dough (4 total) and arrange them in a checkerboard pattern then roll them together to form a large ball. Repeat this process to make 14 large dough balls. Cover the dough balls and chill them in the refrigerator for 1 hour.
Preheat the oven to 350ºF (180ºC). Place the dough balls 3 inches apart onto the cookie sheets. Top each one with 1 or 2 pieces of the reserved dark chocolate. Bake until the edges are golden brown and the centers are set, but still soft, about 10-14 minutes. Do not over bake. The cookies will spread a bit. Remove the cookies from the oven and immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.

Notes

To find dark Dutch process cocoa powder, click here.

Keyword cookies, double chocolate, marble

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

½ cup (113g) unsalted butter, cubed
¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ cup (100g) packed brown sugar
⅓ cup (66g) granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (120g) quick oats Not instant
1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
⅓ cup roughly chopped toasted pecans optional

Instructions

In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Keyword chocolate oatmeal, cookies