High Altitude Chocolate Marble Cookies
Soft and chewy chocolate marble cookies, made with chocolate and vanilla cookie dough swirled together. This is an easy high altitude recipe with no mixer needed and no chilling the dough required.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (2 tbsp capacity)
Ingredients
Vanilla Cookie Dough
- ¾ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 ½ tsp vanilla extract
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 ⅔ cups all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
Chocolate Cookie Dough
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Vanilla Cookie Dough
- In a bowl, whisk together the melted butter, granulated sugar and brown sugar, until well combined. Add the vanilla, egg and egg yolk, and whisk until smooth.
- Separately, combine the flour, corn starch, baking soda, and salt. Add the dry ingredients to the wet, and stir everything together with a spatula until all the flour is incorporated.
Chocolate Cookie Dough
- Make the chocolate cookie dough, following the same instructions as the vanilla dough.
- Add the cocoa powder to the dry ingredients, before mixing the dry ingredients into the wet ingredients.
Shaping the Cookies
- Use a medium cookie scoop with a release lever (2 tbsp capacity) to scoop all the vanilla dough into equal sized balls. Repeat with the chocolate dough.
- Press a vanilla dough ball and a chocolate dough ball together. Tear it in half, then stack the pieces, so they alternate vanilla-chocolate-vanilla-chocolate. If you like, you can repeat the tearing and stacking one more time, so you have eight alternating layers instead of four.
- Now roll the dough into a smooth ball between your hands. Slightly flatten the balls into thick disks.
Baking the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the cookies onto the baking sheet, with 3 inches between them. For a 13x18 inch rimmed baking sheet, I only baked 8 cookies at a time. The unbaked dough can just sit on your kitchen counter while you bake it in batches.
- Bake the cookies for 9 - 9 1/2 minutes, just until the edges are set, but the centers are still soft and slightly underdone. Cool the cookies on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
You can also add chocolate chips, around 1/2 cup for the vanilla dough and 1/2 cup for the chocolate dough.
I use Kroger brand coarse Kosher salt, which is almost half as salty as Morton's. If you use Morton's you should use less salt than the recipe calls for.
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