The Famous Bakery Style Gooey Marble Cookies
These marble cookies are the ultimate best of both worlds. A swirl of classic chocolate chip cookie dough and rich chocolate white chocolate dough come together to create a thick, bakery style cookie with crispy edges and a soft, gooey, fudgy center. These were the star of cookie at markets!
I have promised this cookie recipe for a long time, and trust me, it is worth the wait. We are making them today for a Valentine’s Day event, and I figured I’d post the recipe before sharing photos of these cookies on my Instagram story.
When I say this is one of the best cookies you will ever have, I mean it. It is all worth the hype, the sell outs, and the going back for two or three more. It’s the BEST OF BOTH WORLDS in one cookie.
I have them in the oven right now, baking for my husband to take to work today. He loves bringing these in.
The ooey gooey chocolate chip cookie meets the rich, deeply chocolatey white chocolate chip cookie, and the result is the Marble Cookie.
It will go down in my history books as the best cookie to ever exist. It is thick, chewy, gooey, crispy on the edges, and hands down one of the most popular cookies to ever make it to my market menu. People have been asking me to share this one for a while, and I am finally ready to let it out into the world.
I used to make these weekly for a coffee shop during my bakery days.
Whether you bake for fun, for family, or for a little side hustle, this recipe is a crowd pleaser that never misses.
Some people call them a brookie, but to me, they are the marble cookies.
This is the FIRST step to making these cookies THE BEST is…
DO NOT, DO NOT OVER-BAKE THESE COOKIES.
That gooey center and those perfectly crispy edges happen only when you take the cookies out of the oven while the centers still look slightly underbaked, but not as gooey as actual cookie dough. At that point, you would just be pulling out a raw cookie.
Let them sit on the baking sheet for 10 to 15 minutes after coming out of the oven. They will finish baking on the hot pan and settle into the most dreamy texture. You will have the perfect cookie texture, rich and fudge-like like a brownie in the middle, with the crispy edges of a classic chocolate chip cookie. Pure magic.
What are Marble Cookies?
Marble cookies are exactly what they sound like. Two different cookie doughs swirled together to create a gorgeous marbled effect. Each bite is a surprise. Sometimes rich and chocolatey with creamy white chocolate chips, sometimes buttery with gooey semisweet chunks, and sometimes the perfect balance of both.
I like to make mine by combining 50 grams of classic chocolate chip cookie dough with 50 grams of double chocolate white chip dough. This gives each cookie that signature half and half look, marbled just enough to blend while still celebrating both personalities. Roll them into a ball so they look like a marble swirl.
Chocolate Chip Cookie Dough Ingredients (classic chocolate chip cookie recipe)
Chocolate Chip Cookie Dough:
All purpose flour
Baking powder
Sea salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi sweet chocolate chips or chunks
This Recipe makes 28-30 Cookies:
Whenever I make the dough for these cookies, I always make a big batch. There is enough dough to make about 28 to 30 cookies. I usually keep the dough rolled into balls in the freezer or refrigerator and only bake about 12 at a time if I am gifting them or making a few for the family. If you do not want a large amount of cookie dough, you can simply half the recipe.
Double Chocolate White Chip Cookie Dough Ingredients
Double Chocolate White Chip Cookie Dough:
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Whole milk or heavy cream
All purpose flour
Unsweetened cocoa powder
Baking powder
Sea salt
White chocolate chips
How to Make Marble Cookies:
Scoop and Weigh
Grab 50 grams of chocolate chip dough and 50 grams of chocolate white chip dough. Swirl them together into one 100 gram cookie dough ball.
Do Not Overmix the Marble
You want the swirls to show. Avoid kneading the two doughs together too much. Just combine them enough so they cling to one another while still showing contrast. If you swirl too much, the marbling disappears and the dough can also warm up too fast.
Pro tip: You can swirl the doughs together ahead of time and keep them refrigerated like that. Pop them in the oven whenever you want a fresh cookie.
Make them even bigger! If you want a JUMBO cookie, weigh them around 155 grams, and bake for 24-25 minutes.
Bake The Cookies:
Preheat your oven to 350 degrees. Place cookies at least 2½ inches apart on a parchment lined baking sheet.
Bake for 20 to 22 minutes (if they’re measuring 100 grams), or until the edges are set and the centers still look slightly soft. They will continue to set as they cool. If you take anything away from the recipe, please please please do not overbake these! They’re so good when they’re crispy around the edges and gooey in the middle.
I cannot wait for you to try these cookies. They are everything a cookie should be gooey, crispy, rich, and seriously addictive.
The Famous Marble Cookie Recipe
Equipment
- Stand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Chocolate White Chocolate Chip Cookie Dough
- 1 Cup Unsalted Butter
- 1 Cup Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Large Eggs
- 3 Teaspoons Vanilla Extract
- 2 Tablespoons Milk (or heavy cream)
- 2 Cups All-Purpose Flour
- 1 1/3 Cups Unsweetened Cocoa Powder
- 3 Teaspoons Baking Powder
- 1 Teaspoon Sea Salt
- 3 Cups White Chocolate Chips or 24 ounces (2 bags)
Chocolate Chip Cookie Dough
- 1 Cup Unsalted Butter
- 1 Cup Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Large Eggs
- 3 Teaspoons Vanilla Extract
- 3 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Sea Salt
- 3 Cups Semi-Sweet Chocolate Chips or 24 ounces – two bags
Instructions
Chocolate White Chocolate Chip Cookie Dough Instructions
- In a stand mixer, beat butter, cane sugar, and brown sugar until light and fluffy.
- Add eggs and beat on a medium speed for one minute. Mix in vanilla (about 20 seconds)
- In a separate bowl, sift together flour, unsweetened cocoa powder, baking powder, and salt. Fold the white chocolate chips into the flour mixture until coated.
- Slowly add dry ingredients to the stand mixer. Mix in the milk.
- Chill dough for 12 to 24 hours (minimum)
Chocolate Chip Cookie Dough Instructions
- In a stand mixer, beat butter, cane sugar, and brown sugar until light and fluffy.
- Add eggs and beat on a medium speed for one minute. Mix in vanilla (about 20 seconds)
- In a separate bowl, sift together flour, baking powder, and salt. Fold the semi-sweet chocolate chips into the flour mixture until coated.
- Slowly add dry ingredients to the stand mixer.
- Chill dough for 12 to 24 hours (minimum)
Forming the Marble Cookies
- Grab 50g of chocolate chip dough and 50g of chocolate white chip dough. Swirl them together into one 100g cookie dough ball. Don’t Overmix the Marble:You want the swirls to show! Avoid kneading the two doughs together too much, just enough so they cling to one another but still show contrast. I like to form the dough balls after the dough has chilled for a few hours that way I can pop them into the oven quicker the next morning.
- Bake: Preheat your oven to 350 degrees. Place cookies at least 2½ inches apart on a parchment-lined baking sheet. Bake for 20–22 minutes, or until the edges are set and the centers still look slightly soft. They’ll continue to set as they cool. Let them cool for ten minutes before enjoying!
Store any leftovers, if there are any, in an airtight container for up to three days, or freeze them for longer storage. Just pop one in the microwave for a few seconds and it is like they are freshly baked all over again.
They are especially dreamy with a hot cup of coffee.
hi Taralynn thank so much for the recipe!:) by any chance, could this recipe be substitute with gluten free all purpose flour and would measurements be the same?
Hi!
Yes, absolutely. I’ve made these plenty of times using gluten-free flour and one of my best friends always uses my cookie recipe with gluten free flour! Just watch the way they cook in the oven because sometimes they’ll cook a little faster or slower.