Chocolate Marble Cookies
One dough, two different flavors. Effective looking cookies, yet very simle to make. And also very delicious!!!
Servings: 24
Ingredients
- 120 grams butter (1/2 cup, 4.23 oz) room temperature
- 100 grams brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour (1 2/3 cups, 7 oz)
- 30 grams cornstarch (1/4 cup,1.05 oz)
- 1 teaspoon baking soda
- pinch of salt
- 1 tablespoon cocoa powder
- 100 grams dark chocolate (3.5 oz)
- 50 grams semi-sweet chocolate chips or chocolate chunks (1.76 oz)
Instructions
- Preheat the oven to 180 C (375 F). Line the baking sheet with a silicone mat or parchment paper.
- In a bowl mix the flour, cornstarch, baking soda, and salt.
- Mix butter, sugar and brown sugar until creamy, about 3-4 minutes.
- Add the egg and vanilla and mix until everything is incorporated.
- Add the dry ingredients and mix well.
- Divide the mixture into approximately 1/3 and 2/3. Melt chocolate in a microwave. In a 1/3 mixture add the melted chocolate and 1 Tbsp of cocoa powder, mix well. In a 2/3 mixture add chocolate chips or chunks.
- Put it in the refrigerator for 15-30 minutes.
- Look at => Note 2.
- Using the ice cream or cookie scoop, alternately take pieces of each dough until your scoop is full, press the spoon lightly with your palm, and put the dough ball on the baking sheet.
- Bake in a preheated oven for about 8-10 minutes, or until the bottom edge of the cookie starts to brown (Do not over bake the cookies.)
- The cookies will be soft in the middle but will harden while cooling.
- Leave them on the baking sheet to cool for a few minutes, then put them on a cookie rack to cool completely.
Notes
Note 1.
Since there is a difference in European and US measurement, I always suggest to use the kitchen scale.
Note 2.
There are 3 ways you can achieve that marble effect:
The first way is by using your hands to take pieces of each dough alternately and with your palms to shape a ball.
The the second way is a very long way - put the dough in the refrigerator for 30 minutes. Then make two logs, one log of each dough. Then chill dough logs again for 30 minutes. Place chilled logs side by side and roll together into one long log. Fold log in half and place side by side, alternating colors. Roll dough to 30 cm (12-inch) log; twist logs several times to marble the dough. Chill at least 30 minutes then slice into approximately 1 cm thick cookies.
And third, using the ice cream or cookie scoop, alternately take pieces of each dough until your scoop is full, press the spoon lightly with your palm, and put the dough ball on the baking sheet.
The first way is pretty good, but when I form balls, I somehow lose that fluffiness in the cookie, because the butter on the touch of my hands starts to melt. In a 2nd way, cookies are thinner and crunchier. The ice cream or cookie scoop is my favorite way. In this way you form a perfect dough ball, the butter does not come into contact with the heat of the hand, and the dough is not over mixed like there are pockets of air remain inside which then give a cookie finely soft, fluffy texture.
Since there is a difference in European and US measurement, I always suggest to use the kitchen scale.
Note 2.
There are 3 ways you can achieve that marble effect:
The first way is by using your hands to take pieces of each dough alternately and with your palms to shape a ball.
The the second way is a very long way - put the dough in the refrigerator for 30 minutes. Then make two logs, one log of each dough. Then chill dough logs again for 30 minutes. Place chilled logs side by side and roll together into one long log. Fold log in half and place side by side, alternating colors. Roll dough to 30 cm (12-inch) log; twist logs several times to marble the dough. Chill at least 30 minutes then slice into approximately 1 cm thick cookies.
And third, using the ice cream or cookie scoop, alternately take pieces of each dough until your scoop is full, press the spoon lightly with your palm, and put the dough ball on the baking sheet.
The first way is pretty good, but when I form balls, I somehow lose that fluffiness in the cookie, because the butter on the touch of my hands starts to melt. In a 2nd way, cookies are thinner and crunchier. The ice cream or cookie scoop is my favorite way. In this way you form a perfect dough ball, the butter does not come into contact with the heat of the hand, and the dough is not over mixed like there are pockets of air remain inside which then give a cookie finely soft, fluffy texture.
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