Chocolate Marble Cookies

marble cookies

 By and large, cookie doughs tend to be all one flavor – usually chocolate or vanilla. It’s easy to throw some chocolate chips into cookie dough if you want to add a bit of chocolate to your baking, but since marble cakes represent one of the best ways to feature chocolate and vanilla in the same cake, why not marble two different cookie doughs to get the same effect in one cookie?

This cookie recipe was originally from Tish Boyle’s The Good Cookie (a fantastic source for cookie inspiration) and it is noteworthy for two reasons. The first is that the cookies taste amazing. They are tender, chewy, buttery and vey chocolaty. As much as I enjoyed the swirl, I made an effort to get separate bites of chocolate and vanilla, to better appreciate the difference between the two flavors – not that there is anything wrong with just munching straight through, mind you.

The second reason is that the cookies are very easy to make. Unlike many marble cookie recipes, which frequently call for two separate doughs to be created, this one starts with one basic dough . The dough is split in two and cocoa powder is added to about half to create the chocolate portion of the cookie. There is enough butter in the dough that the extra mixing needed to incorporate the cocoa powder prevents the finished cookie from being tough.

I used some good-quality semisweet chocolate chips to finish these off, but you could use coarsely chopped chocolate chunks instead, which would give the cookies a slightly different look as the smaller bits distributed themselves throughout the white dough. Or, opt for a mixture of dark and white chocolate chips to really highlight the two-tone look of these cookies.

Chocolate Marble Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, soft
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 large eggs
1/4 cup cocoa powder
1/2 tsp instant coffee powder (optional)
12-oz chocolate chips (2 generous cups)

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar. Beat in vanilla, then add in the eggs one at a time. Working at low speed, gradually beat in the flour mixture. Remove 1 3/4 cup of the dough into the now empty medium bowl.
Add cocoa powder (and coffee powder, if using) to the remaining dough in the large mixing bowl and beat to combine. Divide chocolate chips in two and stir half in to each of the two mixing bowls.
Take about 1 tbsp of dough from each bowl and press together. Place on prepared baking sheet, leaving 2-3 inches between each cookie (they will spread).
Bake for 8-10 min, until the white dough is just gold around the edges.
Cool completely on a wire rack.

Makes 3-4 dozen.

16 comments

  1. Hey Nic
    Those cookies look very “proud” as if saying who dare? :D
    I have tried ur choc chips cookies. Came out well. Definitely going to try this. Cant do without a cookie with “Hot Java”..I am more a cookie fan than cake, so not much into baking cake ..(though made brownie this weekend, again thanx to you.) Well, who said brownie is cake :D. And speaking of cakes, I got a 7 3/4 * 7 3/4 square cake pan as a gift. But most of the recipes call for 8 or 9 inch pans. So there will be some batter always left back. Can u pls suggest any alternative to this prob(other than returning the pan and getting a new one).
    Take care
    Nikki

  2. I made them! I couldn’t resist, so I whipped up a batch this afternoon. It worked out really well, and they’re in my freezer now :) I got about 28 cookies, but ended up with some all chocolate – obviously I didn’t really measure the dough before dividing. Oh well! I’d probably name these Coffee Latte cookies rather than the others you posted earlier – these really remind me of a latte, with the coffee flavor in the chocolate part (I upped the coffee to about a tsp) and the white chocolate in the vanilla. Yum!

  3. Hi Nikki. I would think that a recipe calling for an 8″ square pan would still work in a 7 3/4″ pan. Different manufacturers sometimes have small differences (1/8 or 1/4 inch) in size, anyway. Just put a baking sheet or a piece of foil under the pan just in case a bit of batter decides to run out. And be sure to check the cake before taking itout of the oven, as a slightly thicker cake (in a smaller pan) might need an extra minute or to to be fully cooked.

  4. Glad you liked them Anne! Freezing them is a great idea. I might have to do that, as I’ve already gotten requests from some of my tasters for a second batch!

  5. I really like the addition of the instant coffee powder. I imagine it’s to enough to have a, “Wow, this tastes like coffee!” effect but to subtly enhance the chocolate.

    Every time I see a new recipe I’m reminded of how much I love your website, so thanks!

  6. Nicole, these sound, and look really good!
    I have been in a sugar cookie “rut” lately, and these look like just the thing to add some variety to the weekend baking time. They will definitely get a try this Saturday!

  7. Nicole
    These look like just the thing to get me out of my “sugar cookie rut”, I will be trying them this weekend!

  8. These sound good. I’ll have to add them to my growing list of recipes to try.

  9. Not only do your cookies look delicious, but chocolate and vanilla swirl adds interest to flavor.

  10. Hi Nicole! just want you to know that this is my favorite cake of all:) made this cake so many times & its always a hit with my friends & family. Thank you for this wonderful recipe!

  11. hahahha!!! nicole i meant to send my above comment to your black & white marble sheet cake!but i did this one too last night & i must say its very good as well! i will surely make these cookies over & over again! Thanks again for your great recipes!!!More power to u!

  12. I made these right now! SOOO GOOD!!!! cept the dough was sticky so it was hard to stick the vanilla with the coffee chocolate together. Still tasted soo gooddd

  13. These cookies r great. Your great cook

  14. i wanted to ask if i ignored the use of chocolate chips would it make a difference?
    do we have to use both sugars???
    thank u.

  15. I’d just like to add that I’ve been using this recipe for “off the wall” cookies for a couple of years and they are always the party favorites! I, of course, refuse to share the recipe so that I can be the favored cookie chef. :D

  16. This cookies are GREAT! Not too salty, vanilla isn’t too strong and the blend of flavours was a great change from the regular chocolate chip cookie. Not to mention that everyone was very impressed with the look of the cookie even though they were very easy to make.
    I made this the old fashioned way without a mixer and it was great. Getting an arm workout while baking from all the stirring is the way to go!
    I rate this a 10/10 and I’m adding it to my recipe files!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top