If you love cookies that are crunchy on the outside and soft on the inside then these marbled chocolate chip cookies are for you! This recipe below will walk you through how to make a perfect batch of double chocolate chip cookies.
I just love double chocolate chip cookies, and one of our favorites is these marbled ones.
We really love the fun black and white colors we get from every cookie when we use black dutch cocoa powder instead of regular cocoa powder for the chocolate cookie portion.
The black and white swirled together to remind us of a Yin and Yang symbol which is symbolic of how these two flavors complement each other so well.
Why This Recipe Works
- It's easy to make. If you've ever made cookie dough from scratch, then you already know it's pretty easy to do. These cookies won't require much effort or skill, and they'll still taste incredible.
- It's the best of both worlds. Why choose between white chocolate chip cookies and double chocolate chip when you can have them both? These marble cookies are pleasing to everybody and really fun to eat.
- Simple ingredients. We use very simple and basic pantry staple ingredients to make this recipe. While we do use special black cocoa, you can just as easily use regular baking cocoa.
🥘 Ingredients
Butter- You will need some softened butter to make these cookies taste nice and rich. You can use salted or unsalted butter.
Sugars- You will need both brown sugar and granulated white sugar to make these cookies sweet and chewy.
Egg- Use an egg so that the cookies won't crumble too much.
Vanilla- Use this as a flavor enhancer.
Baking Powder- To help the cookies puff up and rise nicely as they bake.
Flour- This is the gluten structure and base of the recipe.
Cheesecake pudding mix- Adding in the dry mix from a box of pudding helps to give your cookies a soft texture and a nice depth of flavor.
Salt- This is a natural flavor enhancer.
Unsweetened cocoa powder- Use cocoa powder to give the chocolate portion of cookie dough a deeper chocolate flavor.
Semi-sweet chocolate chips- You can use semi-sweet chocolate chips or milk chocolate chips.
White chocolate chips- Add in white chocolate chips for more chocolate in every bite.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Marbled Chocolate Chip Cookies with these simple step-by-step instructions:
Cream together the butter and both sugars in a large bowl until light and fluffy.
Beat in the egg and vanilla.
Add in the flour, baking powder, salt, and dry pudding mix. Mix until just combined.
Split the dough in half evenly into two bowls.
Add the cocoa powder to one half and mix to combine. Leave the other dough portion plain.
Add 1 cup of semi-sweet chocolate chips to the chocolate dough and 1 cup of the white chocolate chips to the other dough and mix each to combine.
You can put semi-sweet in the chocolate portion and white chocolate chips in the plain portion, or you can flip it to do white chips in the chocolate dough and chocolate chips in the plain dough.
Divide each dough into a 1 tablespoon-sized portion.
Take one portion from each dough and roll them together to form a ball.
Place in the fridge for 15 minutes while preheating the oven to 375 degrees F.
Grease a baking sheet and place 6-8 cookies on the sheet evenly spaced. The cookies do not spread, but you can use the bottom of a clean glass to press down on the balls slightly to get a rounder disc shape. Don't make them smaller than ¼ inch thick.
Bake in the oven for 12 minutes and cool for 5 minutes on the baking sheet before transferring to a wire rack.
🍴 Recipe Tips
Chilling the dough
While these marble chocolate cookies don't need to be chilled before being baked, letting them chill helps the flavors develop a little more. The longer the cookie dough is in the fridge, the more flavorful and wonderful these cookies will be.
While an overnight trip to the fridge makes a great tasting batch, a 15-minute break is just as fine and doesn't take nearly as much patience.
Is the dough too dry?
If at any point during the dough dividing you realize the dough is too dry, add in milk 1 tablespoon at a time and mix again until it's well incorporated. This will give some moisture and make the cookies easier to bind together.
Your dough should be fine enough, as-is, but I have found that the weather and humidity seem to play a roll in the dough consistency, so having a little milk on hand doesn't hurt.
💭 FAQs
You can keep the prepared dough in a covered bowl in the fridge for up to 3 days before baking or keep it in an airtight container in the freezer for up to 3 months.
These cookies can last about a week if stored properly in an airtight container at room temperature. For the best texture and flavor I recommend eating the cookies within about 3 or 4 days.
Yes, these cookies can be frozen in an airtight container for up to 3 months. Allow the cookies to rest on the counter at room temperature for several minutes to thaw before eating.
More great cookie recipes to try
- Triple Berry Muffin Mix Cookies
- Captain Crunch Cookies
- Cookies and Cream Pizookie
- Peanut Butter Marshmallow Cookies
- Easy Peanut Butter Cookies (With Cake Mix)
- Cherry Chip Cake Mix Cookies
📖 Recipe
Marbled Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened ($0.75)
- ½ cup brown sugar ($0.39)
- ½ cup white sugar ($0.11)
- 1 large egg ($0.08)
- 2 teaspoon vanilla extract ($0.04)
- 2 cups flour ($0.16)
- 1 teaspoon baking powder ($0.02)
- 1 3.4oz box cheesecake pudding mix (just the dry stuff) ($0.98)
- ½ teaspoon salt ($0.05)
- 1 tablespoons unsweetened cocoa ($0.10)
- 1 cup semi-sweet chips ($0.99)
- 1 cup white chocolate chips ($0.99)
Instructions
- Cream together the butter and both sugars in a large bowl until light and fluffy. Beat in the egg and vanilla.
- Add in the flour, baking powder, salt, and dry pudding mix. Mix until just combined.
- Split the dough in half evenly into two bowls. Add the cocoa powder to one half and mix to combine.
- Add 1 cup of semisweet chocolate chips to the chocolate dough and 1 cup of the white chocolate chips to the other dough and mix each to combine.
- Divide each dough into 1 tablespoon sized portions.
- Take one portion from each dough and roll them together to form a ball.
- Place in the fridge for 15 minutes while preheating the oven to 375 degrees F.
- Grease a baking sheet and place 6-8 cookies on the sheet evenly spaced. The cookies do not spread, but you can use the bottom of a clean glass to press down on the balls slightly to get a rounder disc shape. Don't make them smaller than ¼ inch thick.
- Bake in the oven for 12 minutes and cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Recipe Tips
- While these marble chocolate cookies don't really need to be chilled before being baked, letting them chill really helps to let the flavors develop a little more. The longer the cookie dough is in the fridge the more flavorful and wonderful these cookies will be.
- While an overnight trip to the fridge makes a great tasting batch, a 15-minute break is just as fine and doesn't take nearly as much patience.
- If at any point during the dough dividing you realize the dough is too dry, add in milk 1 tablespoon at a time and mix again until it's well incorporated. This will give some moisture and make the cookies easier to bind together.
Make Ahead Instructions
- You can keep the prepared dough in a covered bowl in the fridge for up to 3 days before baking or keep it in an airtight container in the freezer for up to 3 months.
Storage
- These cookies can last about a week if stored properly in an airtight container at room temperature.
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