Why have just one kind of cookie when you can have two?! These cookies are made with classic chocolate chunk and double chocolate chunk cookie dough that have been swirled together to bake up as a super pretty marbled cookie. And they're loaded with chocolate chunks, for extra chocolaty goodness. But are you ready for the best part? They're made with just one cookie dough!
INGREDIENTS FOR MARBLED CHOCOLATE CHUNK COOKIES
So if you're like me and want fresh cookies, let's get baking! For this recipe, you'll need all of your ingredients for chocolate chip cookies, with just a few minor changes. Here's everything you'll need:
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Unsalted butter
• Granulated + dark brown sugar
• Eggs
• Vanilla extract
• Semisweet chocolate chunks
MAKING MARBLE CHOCOLATE CHUNK COOKIES
Despite what you might think, these cookies are fairly easy to make. Start by preheating your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set them aside for now. Now, it's time to start on the dough.
MAKING THE DOUGH
To start the dough, cream together the softened butter, granulated sugar, and dark brown sugar. Mix for 1-2 minutes, until light and fluffy. Add in the eggs and vanilla extract, and mix until combined. Next, add in the 2 ½ cups of flour, baking soda, and salt. Mix until all the floury bits are gone and your dough has formed.
TURNING ONE DOUGH INTO TWO
Now that your base cookie dough is done, it's time to split it in two, creating the two doughs that you will marble together. You're going to need to divide your cookie dough equally in half, so I do recommend using a kitchen scale to weigh out your dough if you have one.
Once you've equally divided your cookie dough base in half. To one half of the dough, add in the remaining 2.5 tablespoons of flour. To the other half, add the 4 tablespoons of cocoa powder. Mix each dough until the flour and cocoa powder are completely mixed in. Fold in 3 oz of chopped semisweet chocolate to each dough.
To form the cookies, you will need a small cookie scoop for each of the two doughs. Each cookie will have two small scoops of dough-- you will use one small scoop of regular chocolate chunk, and one small scoop of the double chocolate chunk. Take the two scoops of dough and press them together. Using your hands, pull and fold the dough in on itself once or twice, then roll it into a ball. This is what will get you the marbled look. If you just roll each of the balls of dough together, you won't get a marling effect, you will get more of a yin and yang look to your cookies.
Place the marbled dough onto your prepared baking sheets a few inches apart. Once they're all rolled out, bake the cookies for 11-12 minutes. Once out of the oven, you can press a few more chocolate chunks into the tops of each cookie, if desired. Allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a cooling rack to finish cooling.
TIPS FOR THE BEST COOKIES
Even though these cookies have a few extra steps more than other cookies, I promise that they're not difficult to make. Here are a few things you can do to make sure you're getting the best marbled cookie ever!
♦ Don't add too much flour! If you ever have a problem where your cookies don't spread or are drier than they should be, you probably added too much flour (by accident). To accurately measure the flour. Spoon the flour into your measuring cup until it's filled just over the top. Take the back of a butter knife and gently scrape the extra flour off of the top, being careful not to pack the extra flour into the measuring cup.
♦ Use a kitchen scale. I know a kitchen scale isn't something that everyone is going to have in their homes. But if you do, I recommend using it for this recipe. You will use it to measure out your base dough, and to make sure it is split perfectly in half, so each cookie dough results in the correct texture.
♦ Don't overbake your cookies! I always say that it's better to underbake your cookies than overbake them. If you bake them much longer than the amount of time called for, they could get hard and a bit dry once cooled.
♦ Top them with flaky sea salt. While this is a totally optional step, if you like salty-sweet desserts, I highly recommend topping each cookie with a little bit of flaky sea salt once they're freshly out of the oven.
If you decide to give these cookies a go, I hope they're everything you hope and dream they'll be! Happy baking ♥
Marbled Chocolate Chunk Cookies
17-19
cookies15
minutes12
minutes27
minutesIngredients
2 ½ cups + 2.5 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1 ¼ teaspoons salt
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar, packed
½ cup granulated sugar
2 eggs, room temperature
2 teaspoons vanlla extract
4 tablespoons cocoa powder
6 oz semisweet chocolate bar, chopped
Directions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set them aside for now.
- Using a hand or stand mixer, cream together the softened butter, granulated sugar, and dark brown sugar for 1-2 minutes, until light and fluffy. Add in the eggs and vanilla extract, and mix until combined.
- Add in the 2 ½ cups of flour, baking soda, and salt. Mix until all the floury bits are gone and your dough has formed. Now it's time to divide the dough in two.
- You're going to need to divide your cookie dough equally in half, so I do recommend using a kitchen scale to weigh out your dough if you have one. If you don't have one, do your best to divide the dough equally. Place each half into its own bowl. To one half of the dough, add in the remaining 2.5 tablespoons of flour. To the other half, add the 4 tablespoons of cocoa powder. Mix each dough until the flour and cocoa powder are completely mixed in. Fold in 3 oz of chopped semisweet chocolate to each dough.
- To form the cookies, you will need a small cookie scoop for each of the two doughs. Each cookie will have two small scoops of dough-- you will use one small scoop of regular chocolate chunk, and one small scoop of the double chocolate chunk. Take a scoop of each dough and press them together. Using your hands, pull and fold the dough in on itself once or twice, then roll it into a ball. This is what will get you the marbled look.*
- Place the marbled dough balls onto your prepared baking sheets a few inches apart. Once they're all rolled out, bake the cookies for 11-12 minutes. Once out of the oven, you can press a few more chocolate chunks into the tops of each cookie, if desired. Allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a cooling rack to finish cooling.
Notes
- *If you just roll each of the balls of dough together, you won't get a marling effect, you will get more of a yin and yang look to your cookies.
Kev
Your blog says to use a kitchen scale, but offers volume measurements. Where can I find the ingredients in metrics?
Chrissy
Hi, Kev! Apologies for any confusion with this. I do not have this recipe in metrics. You can measure out all of the ingredients like normal. I only suggest using a kitchen scale to help split the finished base dough evenly, not for actually making the dough. But you can absolutely just eyeball it and not use the scale. Hope this helps!