Chewy Chocolate Chip Marble Cookies

There’s something magical about a perfectly chewy, marbled cookie that combines the best of both chocolate and vanilla in one delightful bite.

These Chewy Marble Chocolate Cookies are not just beautiful to look at, but they’re also incredibly rich and satisfying.

With soft centers, a hint of espresso to deepen the chocolate flavor, and gooey chocolate chips sprinkled on top, they’re the ultimate treat for chocolate lovers and vanilla fans alike.

Plus, they’re easy to make and guaranteed to impress anyone lucky enough to try one!

Below, I’ll guide you through the ingredients, tips for achieving the perfect marbling, and step-by-step instructions to make these stunning cookies.

Chewy Chocolate Chip Marble Cookies

Ingredients for Chewy Marble Chocolate Cookies

Get all your ingredients ready before you start!

These cookies use a mix of pantry staples with a few special touches to make them extra delicious:

• Unsalted butter for richness and chewiness
• Brown sugar and granulated sugar for balanced sweetness
• Eggs and vanilla extract for moisture and depth of flavor
• All-purpose flour, baking soda, and baking powder for the perfect texture
• Cocoa powder and chocolate chips for that chocolatey goodness
• A hint of espresso powder (optional) to enhance the chocolate flavor

Tips for Perfectly Marbled Cookies

Achieving that gorgeous marbled effect is easier than you might think! Here’s how to get it right:

• Divide and Mix: Separate the dough into two equal portions, then add cocoa powder to one half for the chocolate dough.
• Gentle Swirl: To create a distinct marbled look, gently press the two doughs together without over-mixing. Rolling the dough into balls this way keeps the swirls intact.
• Chill the Dough: For thicker cookies that don’t spread too much, chill the dough for at least 30 minutes before baking.

How to Make Chewy Marble Chocolate Chip Cookies

1. Prepare the Ingredients: Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
4. Divide the Dough: Split the dough in half, then add cocoa powder to one half and fold in chocolate chips in both doughs.
5. Create the Marble Effect: Take a small portion from each dough, press them together lightly, and roll into balls without over-mixing.
6. Bake and Cool: Place the dough balls on the baking sheet and bake for 10-12 minutes. Let cool on the sheet for a few minutes before transferring to a wire rack.

Why Espresso Powder Makes a Difference

Adding a small amount of espresso powder enhances the chocolate flavor without making the cookies taste like coffee.

It’s a secret ingredient that makes these cookies even richer and more delicious!

Storing and Serving Your Marble Cookies

These cookies stay fresh for up to a week in an airtight container at room temperature.

You can also freeze them for up to 3 months. Just let them thaw at room temperature before serving for the best texture.

Nutritional Information

Each cookie is approximately 220 calories, with 10.4g of fat, 31g of carbs, and 2g of protein, making them a slightly indulgent yet satisfying treat.

Chewy Chocolate Chip Marble Cookies

Yield: 24 Cookies

These BEST Chewy Marble Chocolate Cookies are soft, thick, and perfectly marbled with chocolate and vanilla dough, creating a beautiful swirl in every bite. With gooey chocolate chips on top, each cookie offers a rich flavor and satisfying chewiness. They’re a delightful treat with a balanced sweetness and a touch of indulgence.

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Ingredients

• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar (slightly reduced for better chewiness)
• 1 cup (220g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract (extra for a rich flavor)
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon instant espresso powder (optional but recommended for a deeper chocolate flavor)
• ½ cup (45g) cocoa powder
• 1 cup (175g) semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder. Set aside.
3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Divide the Dough: Split the dough into two equal portions.
6. Prepare Chocolate Dough: In one half of the dough, gently fold in the cocoa powder until fully incorporated. Mix in half of the chocolate chips.
7. Prepare Vanilla Dough: In the other half of the dough, fold in the remaining chocolate chips.
8. Create Marble Effect: Take about a tablespoon of each dough, press them together lightly, and roll into a ball, being careful not to over-mix so you get a distinct marbled look.
9. Chill (Optional): For a thicker texture, chill the dough for about 30 minutes before baking.
10. Bake: Place dough balls on the baking sheet, spaced 2 inches apart. Bake for 10-12 minutes, or until the edges are set and centers look slightly underdone (they’ll continue cooking as they cool).
11. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information:

Amount Per Serving: Calories: 222Total Fat: 10.5gCarbohydrates: 31gProtein: 2.1g