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.
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Ingredients
- 2 cups (255g) all purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 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
- 2/3 cup (170g) milk chocolate chips or white chocolate chips
Ingredients
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.