Marbled Chocolate Chip Cookies
Marbled Chocolate Chip Cookies take classic brown sugar chocolate chip cookies and double chocolate chip cookies and swirl them together, for the prettiest chocolate chip cookies ever. Studded with giant, gooey chocolate puddles throughout, these cookies are unique, special, and absolutely delicious.
Servings 22 large cookies
Ingredients
For the base:
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
For the chocolate chip dough:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (128 grams) semisweet chocolate wafers or feves*
For the cocoa dough:
- 1 1/4 cups plus 2 tablespoons (175 grams) all-purpose flour
- ¼ cup (21 grams) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- ¼ teaspoon instant espresso powder, optional
- 3/4 cup (128 grams) semisweet chocolate wafers or feves*
- Flaky sea salt, for finishing, if desired
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed.
- In a separate bowl, whisk together the chocolate chip dough dry ingredients (all-purpose flour, baking soda, and salt). Add half of the creamed butter and sugar mixture (it should weigh about 330 grams). Stir with a rubber spatula into a cohesive dough. Mix in the chocolate wafers, reserving some for garnish.
- To the remaining butter and sugar mixture, add in the flour, cocoa powder, baking soda, and salt. Beat on low speed to combine. Mix in the chocolate wafers, reserving some for garnish.
- Using a medium 1 1/2-tablespoon cookie scoop, scoop portions of both doughs. Tear one ball of classic dough in half and sandwich the cocoa dough ball, or vice versa. Roll between your palms. Place on the prepared baking sheet, dotting the top with additional chocolate wafers. Repeat with all dough balls.
- If time permits, wrap the shaped dough tightly in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
- Bake for 11-13 minutes, or until golden brown at the edges. Sprinkle with flaky sea salt, if desired. Cool for 5 minutes before removing to wire racks to cool completely.
Video
Notes
*The same amount of semisweet chopped baking chocolate or chocolate chips may replace the chocolate wafers or feves. The appearance and texture will be different.