Marble Cookies
These thin & chewy marble cookies swirl chocolate and vanilla into one ridiculously delicious treat. You may want to double this recipe so they don't disappear too quickly!
Servings: 10 big cookies
Equipment
- Small (1 ½ tablespoon) cookie scoop
Ingredients
- 4 ounces (1 cup) unsalted butter melted
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 vanilla bean
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup chocolate chips
Chocolate dough:
- 1 tablespoon flour
- 2 tablespoons cocoa powder
Vanilla dough:
- 2 tablespoons flour
Instructions
- Make the base dough. Melt 4 oz butter and allow to cool for a few minutes. Pour into a large bowl and whisk in ½ cup brown sugar and ¼ cup sugar; whisk well.
- Add egg and 1 tsp vanilla extract. Split vanilla bean lengthwise and scape out seeds using the back of a knife. Add seeds to butter mixture. Whisk thoroughly, until egg is fully incorporated and mixture is smooth and silky.
- Whisk together 1 ¼ cup flour with ½ tsp baking soda and ¾ tsp salt. Add to butter mixture, folding gently until almost combined. Fold in ¾ cup chocolate chips.
- Finish the chocolate dough. Divide batter in half evenly (half of the dough should weigh about 275 grams). Add additional 1 tbsp flour + 2 tbsp cocoa to half of the dough, folding in gently until evenly combined.
- Finish the vanilla dough. To the other half of the dough, add the additional 2 tbsp flour, folding in gently until evenly combined.
- Scoop & marble. Scoop equal sized balls of cookie dough onto a parchment-lined sheet pan. Cut each dough ball roughly in half. Take two halves of each flavor of dough and press them together gently, alternating the chocolate and vanilla pieces*. Pat each one into a thick disk.
- Chill briefly & bake. Place marbled cookies on parchment-lined baking sheets, spacing about 2 inches apart. Chill in the refrigerator while you preheat the oven to 350° F. Bake until just set around the edges and slightly soft in the center, about 9-11 minutes**.
Notes
*For a visual guide to marbling the cookies, see the step-by-step section in the post above.
**I like to bang the cookie sheet down hard on the oven rack partway through baking and then again right when I take them out of the oven. This helps create those bakery-style crinkly ripples, a glossy top, and chewy center.