I needed something quick and simple to make for a meeting at work, when I stumbled across this recipe from Peabody. It was perfect! I added some white chocolate chips because I had some on hand, and chopped up some milk chocolate, too. These were definitely a hit at the meeting because they were all gone by the time I went to pick up my tupperware! They were chocolatey, delicate, and really easy to make! I can't wait to make these marbled cookies again. Recipe after the cut or on my blog at http://crepesofwrath.net.
Ingredients.
Combine your flour, baking soda, and salt in a medium bowl. In another bowl, beat butter and sugars, then the eggs and vanilla.
Put half of your dough in a separate bowl.
Add your cocoa powder to the dough that's still in your mixing bowl.
Mix until the cocoa is evenly distributed throughout the dough (but don't overmix).
Chop up your chocolate if you're not using chocolate chips.
Mix your white chocolate chips and chopped chocolate into the chocolate dough.
Do the same with the vanilla dough.
Take half a tablespoon of the vanilla dough and half a tablespoon of chocolate dough and roll them in into a ball using your hands. You can sprinkle them with Turbinado sugar if you like, too. Place the balls onto a lined and/or greased cookie sheet and bake 375 degrees F for 8 to 10 minutes.
Allow to cool on the sheet for a few minutes, then remove them and allow to finish cooling completely.
Marbled Chocolate Cookies
from Culinary Concoctions by Peabody
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
2 large eggs
1/4 cup Dutch-processed cocoa powder, sifted
6 oz. white chocolate chips
1 regular sized Hershey's chocolate bar, chopped
Turbinado sugar, for sprinkling
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Beat the butter and sugars together on medium-high for about 3 minutes. Beat in vanilla extract, followed by eggs, one at a time. Scrape down bowl and mix for another 30 seconds. At low speed, add the flour mixture, until just blended. Don't over-mix!
4. Transfer half of the dough to another bowl and set aside. Add the cocoa powder to the dough remaining in the mixer bowl and mix on low speed until blended (again, do not over-mix). Add half of the white chocolate chips and chocolate bar and mix until blended. Stir in the remaining chocolate into the light cookie dough.
5. Fill one side of a 1-TBSP measuring spoon with the light dough, making it well rounded, not level. Fill the remaining half with chocolate dough. Roll the doughs into a ball and place on an greased and/or cookie sheet. Moistened your palm to prevent sticking, and flatten the dough into a 1 1/2-inch disk. Repeat with the remaining dough, spacing the cookies 2 inches apart.
6. Bake one sheet at a time, for 8-10 minutes, until the lighter dough just begins to color. Let cookies cool on the cookie sheet for 5 minutes, then transfer to wire rack and cool completely. Makes about 15-20 cookies.
from http://crepesofwrath.net
hmm... are they soft and chewy?