Marbled Chocolate Chip Cookies

Marbled Chocolate Chip Cookies – Deliciously thick, soft, and chewy cookies that combine the classic and the chocolate to create a beautiful marble effect. These cookies are the best of both worlds!

Marbled Chocolate Chip Cookies

Can’t choose between the classic chocolate chip cookie and the double chocolate cookie?

Combine them!

These cookies are thick, soft, and chewy, stuffed full of chocolate chips, and have the most beautiful marbled effect from both the classic and the chocolate.

Despite being incredibly quick and easy to make, these cookies look impressive. They are certainly popular in my house!

Looking for more marbled recipes? Check out my Chocolate Marble Bread, and my Chocolate Marble Fudge.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking powder
• Baking soda
• Cornflour/cornstarch: Makes for extra soft and thick cookies.
• Salt
• Unsalted butter: Melted.
• Light brown sugar: Using mostly all brown sugar makes for extra soft and chewy cookies.
• Caster/granulated sugar
• Large egg
• Vanilla extract
• Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Marbled Chocolate Chip Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together 1 and 1/2 cups (187g) flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugars until combined.

Add the egg and vanilla extract, and mix until combined.

Add the dry ingredients, and mix until just combined.

Transfer half of the dough to a separate medium mixing bowl.

To one half of the dough, mix in the remaining 1/4 cup (30g) flour, and half of the chocolate chips.

To the other half, mix in the cocoa powder and the remaining chocolate chips.

Roll both cookie dough into 1-oz balls (or use a small cookie scoop).

Roll two balls (one from each colour) together to form a larger ball. Tear apart with your fingers, then roll the two halves together once again to create a more marbled effect.

Place onto a baking tray lined with parchment paper or a silicone mat.

TIP: For extra thick cookies, freeze the dough balls for 30 minutes before baking.

Bake for 10 – 12 minutes.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Marbled Chocolate Chip Cookies are:

• super quick and easy to throw together
• deliciously thick, soft, and chewy
• LOADED with chocolate chips
• perfect for when you can’t decide on what cookie to have!

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week. Warm one up in the microwave for a few seconds, if desired.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these cookies next!

• Peanut Butter M&M Cookies
• Chocolate Crinkle Cookies
• Double Chocolate Banana Cookies
• White Chocolate Raspberry Cookies

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