Marble Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
These brown butter based cookies are gooey and chewy and everything you want in a cookie!
Ingredients
- 1 Cup Unsalted Brown Butter
- 1 Cup + 2 Tbsp Packed Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 2/3 Cup of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3 Tbsp Dark Cocoa Powder
- 1 Cup Semisweet Chocolate Chips
- 1- Chopped 4oz White Chocolate Bar
- Pinch of Seasalt for garnishing optional
Instructions
Makes 12 Cookies
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your butter has cooled Preheat oven to 350F
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Remove 1/3 of the cookie dough and place it on a separate bowl and add the chocolate powder. Mix it until it's combined well.
- Only to the regular cookie dough add chocolate chips and 2/3 of the white chocolate bar.Fold until combined but do not over mix.
- Add the chocolate cookie dough in 2 tbsp dallops onto the regular cookie dough and mix gently as you go combining gently to different sides of the dough so that you have the marble effect and good separation between the two.
- Cookies need to be baked right away the dough does not store well.
- Drop the dough by 1/3 cup balls or use an ice cream scoop.
- Flatten the cookie with the palm of your hand about 2/3 of the way down since we add the chocolate to the batter this helps it spread.
- Add more semisweet chocolate chips on top.
- Bake 6 at a time on a large cookie sheet.
- Bake for 10 minutes or until golden brown on the bottom.
- Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Once the cookies are out of the oven carefully add more chocolate chips and white chocolate chunks.
- Sprinkle sea salt if you desire.
- Allow the cookies to cool about 20 minutes so that you can enjoy a gooey cookie.
- Enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
- Share your pics with me on social media! #sweetmelibakery
