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Chocolate Marble Cookies

Chocolate marble cookies with flaky salt on parchment paper.
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4.4 from 5 reviews

These chocolate marble cookies combine the BEST of two worlds, swirled vanilla and chocolate cookie dough. Both flavors are made using one dough! This easy recipe creates soft, chewy marble cookies with lightly crisp, golden edges. 

Ingredients

Units Scale
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour (for vanilla dough)
  • 2 tablespoons natural cocoa powder (for chocolate dough)
  • Optional: flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (176°C) and line a large aluminum baking sheet with parchment paper.
  2. In a large bowl, cream softened butter and brown sugar until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
  3. Add in the egg and vanilla extract and mix until fully incorporated.
  4. In a separate bowl, whisk together the 1 ½ cups flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
  5. Divide the cookie dough into two bowls, using a digital kitchen scale to ensure you have equal amounts. Add 2 tablespoons of flour to one bowl for the vanilla cookie dough and 2 tablespoons of cocoa powder to the other for the chocolate cookie dough.
  6. Use a small cookie scoop or spoon to portion 12 vanilla and 12 chocolate dough balls. If desired, use a kitchen scale to weigh each dough ball to ensure they are the same size.
  7. Roll one vanilla and one chocolate cookie dough ball between your palms to create a swirled pattern. Repeat this step to form a total of 12 marbled cookie dough balls.
  8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake at 350°F for 10-12 minutes or until the edges are lightly golden. (Bake for 10 minutes if you want a slightly under-baked cookie or if your oven runs hotter than most. 12 minutes is perfect for a slightly crisp, yet soft and chewy cookie with lightly golden edges.)
  10. Remove baked cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a plate or wire rack. Store in an airtight container for up to 5 days or freeze the leftovers.

Notes

  • See the blog post for more tips, step-by-step photos, and detailed information.
  • Dairy-free? Substitute the butter for plant-based or vegan stick butter.

Find it online: https://bakedabundance.com/chocolate-marble-cookies/