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.
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
Chilling the marble chocolate cookie dough enhances flavor development, and longer refrigeration yields more delightful results.
While an overnight chill produces excellent flavor, a 15-minute break can also be satisfactory.
If the dough appears too dry during the dividing process, incorporate 1 tablespoon of milk at a time to enhance moisture and binding.
You can prepare the dough and refrigerate it for up to 3 days before baking or freeze it in an airtight container for up to 3 months.
Properly stored in an airtight container at room temperature, these cookies maintain their quality for about a week.