Marbled Chocolate Chip Cookies
User Reviews
5
Marbled Chocolate Chip Cookies
Description
Marbled Chocolate Chip Cookies consist of two doughs prepared separately: one classic cookie dough with brown and granulated sugars, butter, eggs, and vanilla, combined with chocolate chips; and a cocoa dough made with flour, cocoa powder, baking soda, salt, optional instant espresso powder, and chocolate chips. Both doughs include baking soda and fine sea salt, providing leavening and seasoning.
The doughs are scooped and formed by sandwiching portions of one dough around or with the other to create a marbling effect before baking. This results in cookies with sections of classic sweet dough and rich cocoa dough swirled together, offering complex chocolate flavor and a soft yet slightly crisp texture.
Sea salt sprinkled on top enhances the contrast of flavors. These cookies bake on parchment-lined sheets at 350ºF until set, yielding a homemade cookie with a visually distinct marbled appearance and balanced sweetness and chocolate intensity.
Substituting chopped semisweet chocolate or chocolate chips for wafers will alter the texture and look slightly but maintain the flavor.
Ingredients
For the base:
- 2 unsalted butter at cool room temperature (67°F, sticks (227 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups light brown sugar lightly packed, (247 grams
- 2 teaspoons vanilla
- 2 egg at room temperature, large
For the chocolate chip dough:
- 1 1/2 cups all-purpose flour 190 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 3/4 cup semisweet chocolate wafers or feves
For the cocoa dough:
- 1 1/4 cups all-purpose flour
- ¼ cup unsweetened natural cocoa powder 21 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- ¼ teaspoon instant espresso powder optional
- 3/4 cup semisweet chocolate wafers or feves
- sea salt for finishing, if desired, flaky
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.
Notes
- Semisweet chopped baking chocolate or chocolate chips can replace chocolate wafers, but result in a different texture and appearance.
- Using flaky sea salt on top provides a pleasant contrast to the sweet doughs.
User Reviews
Overall Rating
5
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