These chocolate marble sugar cookies are crisp and very chocolatey, the chocolate flavor is brought by a mix of semisweet chocolate and cocoa, the marbling makes them so pretty too!
These chocolate marble cookies will be another great addition to your holiday baking but frankly they’re so good that you don’t need a special occasion to bake a batch, make them all year round!
What I like about these cookies is that they are crisp, then the chocolate flavor is deep, very distinct.
The chocolate flavor is brought by a mix of melted semisweet chocolate and cocoa powder.
How to make these chocolate marble cookies:
For the cocoa powder, I always prefer using unsweetened Dutch processed cocoa powder for its deep rich chocolate flavor.
To keep the round shape of your log:
For this recipe, I formed a log of about 12 inches long (30 cm), 1.75 inches diameter (4.5 cm), once baked your cookies should be about 2.56 inches diameter (6.5 cm).
This recipe yields 24 cookies, it can be doubled but for easier handling it’s better to form two logs.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1/2 cup (113 g.) unsalted butter, at room temperature
3/4 cup (150 g.) sugar
1 large egg
1 teaspoon (2 g.) pure vanilla extract
1 1/2 cups (195 g.) all-purpose flour
1/2 tsp baking powder
2 tbsp. unsweetened cocoa powder, sifted
1/4 tsp (1 g.) salt
2 oz. (57 g.) semisweet chocolate, melted and cooled
In a small bowl, melt the semisweet chocolate into your microwave oven in 10 seconds increments, stir with a spoon on each pause, don’t burn your chocolate, mix in the sifted cocoa powder, set aside to cool
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 3 to 4 minutes, beat in the egg and vanilla extract
In a separate bowl, whisk together the flour, salt and baking powder, add to the butter mixture, beat in on low speed just until all incorporated, don’t overbeat
Remove half of the dough, about 9 oz. (255 g.), add the chocolate mixture to one half of dough, incorporate with a spatula
Form 8 balls of dough out of each half, press together chocolate and vanilla balls alternately, shape into a round log of about 12 inches long (30 cm), 1.75 inches diameter (4.5 cm), wrap into plastic wrap and freeze for about 15 minutes, roll your log every 5 minutes to re-shape the bottom layer
Preheat your oven to 350°F (180°C), line a baking sheet with parchment paper, slice the log into 1/3 inch thick (1 cm) cookies, place them on the prepared baking sheet spacing them about 2 inches apart
Bake for 10 minutes or until the edges are firm to the touch and slightly golden, place the baking sheet on a cooling rack to cool at least 10 minutes, don’t touch the cookies right out of the oven as they will be very soft and fragile
These cookies will keep for up to a week stored into a cookie box or lidded plastic container
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on a light one. Therefore try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, finish mixing with a spatula.
Recipe adapted from The Heritage Cook
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