These marble cookies are deliciously soft and chewy and so fun to make. Just one dough becomes both the chocolate and vanilla and there’s no chill time!
113gunsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
⅔cuplight brown sugar(135g / 4.8oz)
¼cupwhite granulated sugar(50g / 1.8oz)
1large egg, room temp
1teaspoonvanilla extract
33gplain flour, extra(¼ cup / 1.2oz)
25gdutch processed cocoa powder(¼ cup / 0.9oz
For best results, always weigh ingredients where a weight is provided
Equipment
2 mixing bowls
Balloon whisk and spatula or wooden spoon
Cookie scoop (1 tablespoon)
Baking sheets.
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking sheets with baking paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, add the sugars to the melted butter and whisk until well combined.
Add the egg and vanilla and whisk until smooth.
Add the flour mixture and stir together with a spatula until just combined.
Transfer half of the dough to a separate mixing bowl - be as accurate as possible - you can even weigh the dough out to be precise.
To one of the bowls add the extra plain flour and mix in until combined. Add the cocoa to the other bowl and mix in until combined. Now you have a bowl of vanilla dough and a bowl of chocolate dough. Let them both rest 10 minutes.
Use a 1 tablespoon sized scoop to take 1 scoop of each cookie dough. Put one on top of the other and press them into a thick disk. Break the disk in half and flip one of the sides over (so it looks almost like yin and yang). Now press them back together at the tear and roll them together into a ball.
Space the cookies about 2 inches apart on the cookie sheets.
Bake one tray at a time on the middle rack, for around 11 minutes. As soon as you take the trays out of the oven, you can use a larger round cookie cutter and swirl it around the cookie to make them more round if you like.
Allow them to cool on the trays for 10 minutes before using a spatula to help to transfer them to a wire rack. Once cool, they will firm up and be crispy on the edges, while being soft, chewy and fudgy in the middle
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Notes
All ovens vary – check your cookies at 10 minutes – they should look dry and ‘set’ but will still be very soft.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You are welcome to use a stand mixer with paddle attachment, if you prefer. Make sure to scrape the sides of the bowl regularly.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.