Ingredients
Dry Ingredients
- 2 cups (250 g), plus 1 tablespoon all-purpose flour, spooned and leveled (divided)
- ¾ cup (95 g) bread flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, cold and cubed
- 3/4 cup (150 g) C&H® light brown sugar
- 1/2 cup (100 g) C&H® granulated sugar
- 1 large egg, plus one egg yolk, room temperature
- 2 teaspoons vanilla extract
Chocolate Components
- 1 tablespoon Dutch process cocoa powder, sifted
- 4 ounces semi-sweet or bittersweet chocolate chips (or chopped chocolate bar), melted
- 1/2 cup semi-sweet chocolate chips, optional
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside to use later.
- Prepare Butter: Remove the cold butter from the refrigerator and cut it into cubes. Place the butter cubes into the bowl of a stand mixer fitted with the paddle attachment.
- Melt Chocolate: In a microwave-safe bowl, melt 4 ounces of chopped chocolate or chocolate chips in 30-second increments, stirring between each until smooth and shiny. Set aside to cool for 5 minutes while preparing the dough.
- Cream Butter and Sugars: Cream the butter with the granulated and light brown sugars in the stand mixer for about 3 minutes until the mixture is lighter in color. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the whole egg and egg yolk one at a time, mixing until fully incorporated. Then add the vanilla extract and mix again, scraping down the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of all-purpose flour, bread flour, baking soda, cornstarch, and salt until evenly combined.
- Mix Dry Ingredients into Wet: Add the dry ingredients to the butter and sugar mixture and mix until just combined. Avoid over mixing to keep the cookie texture tender.
- Divide Dough and Prepare Varieties: Divide the dough in half using a kitchen scale for accuracy. Return one half to the mixer bowl, add the additional tablespoon of flour and mix until just combined for the plain dough. Add optional semi-sweet chocolate chips now if desired. Place the other half into a medium bowl, add the melted chocolate and sifted cocoa powder, then stir until fully mixed to create the chocolate dough.
- Portion Dough: Use a kitchen scale to divide each dough type into 0.5 ounce portions. If the dough is sticky, dampen your hands or lightly spray with non-stick spray before rolling each portion into balls. Roll all plain dough balls first, then clean hands before rolling all chocolate dough balls.
- Marble Dough Balls: Take two plain dough balls and two chocolate dough balls. Stack and roll them together between your palms to create marbling. Split the rolled dough ball in half, rotate one piece about 120 degrees, then rejoin and smooth into a ball again. Repeat to enhance marbling but not so much that the effect is lost.
- Bake and Flatten Cookies: Place the marble dough balls on the prepared baking sheets and bake for 5 to 6 minutes. Remove the baking sheets and firmly tap them twice on the countertop to help flatten the cookies. Rotate the pans and return to the oven for an additional 3 to 4 minutes. The cookies are ready when edges are set and centers look puffy. Tap the pans once more on the countertop.
- Cool Cookies: Remove the baking sheets from the oven. Let the cookies cool on the pans for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using a kitchen scale ensures even portions for uniform baking.
- Dampening hands or spraying them lightly with non-stick spray prevents dough from sticking when rolling.
- Do not over-mix the dough once dry ingredients are added to maintain a tender texture.
- The tap-and-flatten method during baking helps the cookies develop their signature texture and shape.
- Optional semi-sweet chocolate chips can be added to the plain dough for extra chocolatey bites.
- Allow cookies to cool on the baking sheet briefly to avoid breaking before moving them to wire racks.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
