Thick and soft cookies combine chocolate chip cookies with chocolate chocolate chip cookies so you don’t have to choose just one. Marble cookies are easy to make and a fun twist on regular cookies.
I’m always looking for new ways to make chocolate chip cookies and these marble cookies are my newest creation. They combine two cookies in one and I love how they turned out.
I wasn’t sure what to call them, but they remind me of marble cookies except they’re not swirled. It worked out better to smoosh the two doughs together so that each cookie is half and half, almost like a ying-yang pattern.
The idea to make them came at the last moment when I was making holiday cookies. I always like creative cookies and I thought the two-toned cookies would look nice on a cookie platter. They also stay soft for days so they’re great for gifting.
- Softened butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Chocolate chips
- Dutch-processed cocoa powder
For this recipe, you make one base cookie dough and then divide it into two parts. One is left as a chocolate chip cookie dough and the other is turned into a chocolate chocolate chip cookie dough.
It might look complicated, but they’re as easy as making basic cookie dough.
How to Make the Cookies
First, you make the base dough by creaming the butter and sugars together. Add the egg and vanilla and mix until combined.
Add the flour, cornstarch, and baking soda. Mix slowly just until the dough comes together.
Divide the dough in half and remove one part from the bowl and set it aside. Add the chocolate chips to the dough left in the bowl and mix until they are evenly distributed in the dough. Remove the dough from the bowl and wrap it in plastic wrap.
Take the other half that you set aside and place it in the bowl. This will be the chocolate dough and to make it all you do is add the cocoa powder and mix until it mixes fully into the dough. Stir in the chocolate chips and then take the dough and wrap it in plastic.
Chill both doughs for at least one hour or overnight.
To make the marble cookies, scoop 1 ½ tablespoons of each dough and then roll them together to form one dough ball. The ball should be half chocolate and half plain chocolate chip cookie dough. Repeat this process with the rest of the dough and place each dough ball on a baking sheet. Lightly press each one so it is shaped like a disc.
Bake the cookies for 11 to 13 minutes at 350°F or until the edges are lightly golden. Cool them for a few minutes on the baking sheet before transferring to a wire rack.
These are great for gifting because they will stay soft for several days. Store them in an airtight container at room temperature.
I love how these marble cookies turned out and I think they are perfect for any occasion. The best part is that they stay quite soft so you can make them ahead of time.
More Cookies to Try
- New York Times Chocolate Chip Cookies
- Easy Sugar Cookies
- Soft Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Marble Soft Chocolate Chip Cookies
- 3/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups chocolate chips
- 2 tbsp dutch processed cocoa powder
- Add the sugars and butter to the bowl of a stand mixer. Cream on high speed until fluffy. Add in egg and vanilla and mix again on medium speed until egg is fully mixed in. Add in flour, cornstarch, baking soda. On very low speed, mix until dough comes together and flour is fully incorporated.
- Divide the dough into two equal halves. Remove one half of the dough from the mixer and set aside. Add in 3/4 cup chocolate chips into the mixer and mix on low speed for a few seconds until chips are evenly spread out into the dough. Remove dough from mixer and wrap in plastic wrap.
- Take remaining dough half and place into mixer. Add in cocoa powder and mix on low to medium speed until cocoa is completely blended into dough and dough is uniform in color. Add in 3/4 cup chocolate chips and mix on low speed for a few seconds until chips are evenly spread throughout the dough. Wrap chocolate dough into plastic wrap. Place both dough flavors into refrigerator and chill for at least 1 hour.
- After dough is chilled, line two large cookie sheets with silicone mats. Preheat oven to 350°F.
- Using a 1.5 tbsp cookie scooper, scoop as many dough balls as you can out of the vanilla dough. When all the dough is used up, repeat with the chocolate dough.
- Take 1 chocolate dough ball and 1 vanilla dough ball and briefly roll them together to form one smooth ball, with one half mainly chocolate and the other half mainly vanilla. Place dough ball onto cookie sheet. Repeat with remaining dough, spacing about 2 inches apart. Press gently down on each ball so that it becomes almost like a disc.
- Bake for 11-13 minutes, until middle is set and edges are starting to turn brown. Let cookies cool and set before removing them from the baking sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.