pure vanilla extract, divided

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

Caramel Latte Brownies

Rich, moist coffee scented brownies soaked with caramel, topped with fluffy cream cheese whipped cream and drizzled with more caramel.

Course Dessert

Servings 9

Ingredients

¾ cup (6 oz or 170g) unsalted butter, cubed
6 oz (170g) bittersweet chocolate (70-72%), finely chopped
2 tablespoons unsweetened cocoa powder, preferably Dutch process or dark
2 tablespoons hot water
1 tablespoon espresso powder
1 ½ cups (10 1/2 oz or 300g) sugar
½ teaspoon fine sea salt
3 large eggs
1 large egg yolk
1 ½ teaspoons pure vanilla extract, divided
1 cup (4 1/2 oz or 128g) all purpose flour, sifted
⅓ cup (3 5/8 oz or 107ml) caramel sauce, purchased or homemade
3 oz (85g) cream cheese, softened
6 tablespoons (1 1/2 oz or 46g) powdered sugar, sifted
¾ cup (6 oz or 177ml) cold heavy whipping cream

Instructions

Preheat your oven to 325ºF. Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a large heat safe bowl, melt the butter together with the chocolate, in the microwave or on the stovetop over a pan of barely simmering water. Stir until smooth.
In a small bowl, whisk together the cocoa powder, hot water and espresso powder until smooth.
Whisk the cocoa powder mixture, sugar and salt into the warm melted chocolate mixture until well combined.
Add the eggs, egg yolk and 1 teaspoon of vanilla to the chocolate mixture and whisk until smooth.
Stir in the flour just until combined, scraping the bottom of the bowl as needed.
Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs on it, about 25-28 minutes. Do not over bake. Let cool completely.
Once cool, remove the brownies from the pan and place on a serving platter. Using a chopstick, poke holes in the brownies, about 1 inch apart, to within 1 inch from the edges.
Spread caramel sauce over the surface of the brownies with a small offset spatula.
In a large bowl, beat the cream cheese, powdered sugar and 1/2 teaspoon of vanilla, with an electric mixer, until smooth. Gradually add the heavy cream and beat to stiff peaks.
Spread or pipe the whipped cream onto the brownies. Drizzle with additional caramel sauce.

Keyword brownies, caramel latte, chocolate