Keyword: marble

Double Chocolate Marble Cookies

Double Chocolate Marble Cookies

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.

Print Recipe
 Double Chocolate Marble Cookies
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.
Course Dessert
Keyword cookies, double chocolate, marble
Servings
cookies
Ingredients
Course Dessert
Keyword cookies, double chocolate, marble
Servings
cookies
Ingredients
Instructions
  1. Line 2 large cookie sheets with parchment paper. In a medium-size bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  2. In a large bowl, beat the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until light 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.
  3. 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 fold the remaining dark chocolate pieces into the chocolate dough.
  4. Add the cornstarch and the remaining 1/2 teaspoon of vanilla extract to the other half of the cookie dough, mixing just until combined. Fold the milk chocolate chips into the vanilla dough.
  5. Divide each type of dough into 28 portions, approximately 1 tablespoon each. Roll them into balls. Take two 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.
  6. 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.
Recipe Notes

To find dark Dutch process cocoa powder, click here.

Dark Chocolate Strawberry Marble Cookies

Dark Chocolate Strawberry Marble Cookies

To the indecisive German baker who invented marble cake, I thank you! Marble cake, sampler platters and tasting flights are the perfect solution for those times when you just can’t decide. Let’s take one more decision off the table. No longer will we have to decide between chocolate and strawberry cookies. These marble cookies are the best of both worlds. Chocolate and strawberry are opposites in many ways, but complement each other so well. After all, who doesn’t love chocolate covered strawberries?

The dark chocolate cocoa powder gives these cookies a deep chocolate flavor. Freeze dried strawberries provide the sweet strawberry flavor and color. I crushed the strawberries with a mini food processor, but you can also use a mortar and pestle, a clean spice grinder or a sturdy plastic bag and a rolling pin. When you crush the 1 1/2 cups of freeze dried strawberries called for in the recipe, you’ll end up with about 1/3 cup of strawberry powder. To find freeze dried strawberries, click here.

This recipe makes about eighteen cookies but you can also make nine large cookies. Follow the instructions in parentheses for large cookies.

Print Recipe
 Dark Chocolate Strawberry Marble Cookies
Course Dessert
Keyword chocolate, cookies, marble, strawberry
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies, marble, strawberry
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy.
  3. Beat in the eggs and vanilla extract in three separate additions, making sure each addition is incorporated before adding the next.
  4. On low speed, mix in flour mixture just until combined.
  5. Divide the dough in half. Leave half of dough in the bowl and place the other half in a separate bowl.
  6. Add freeze dried strawberries to half of the dough and mix just until combined. Add cocoa powder to the other half of the dough and mix just until combined.
  7. Roll the dough into 1 1/2 teaspoon size balls. (For large cookies, roll the dough into tablespoon size balls.) To form the cookies, place two chocolate dough balls and two strawberry dough balls in your hand in a checkerboard pattern. Roll into a ball. Repeat with the remaining dough balls and refrigerate for 30 minutes.
  8. Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  9. Place the dough balls about two inches apart on the prepared cookie sheets. Bake 10-12 minutes, until cookies are set and edges are golden. (For large cookies, bake 14-15 minutes.) Transfer to cooling rack. (For large cookies, cool on cookie sheet one minute, then transfer to cooling rack.