Marbled Chocolate Chip Cookies
Our Test Kitchen chef Belle English wasn’t sure that she could improve on her classic chocolate chip cookie recipe, which she has been perfecting since she was ten years old, but after many, many tests, these beautifully marbled cookies are her new favorite. The Dutch process cocoa imparts an intense chocolaty flavor, while using bread flour gives the cookies just the right amount of chewiness. For the best results, use a kitchen scale to weigh the flour, chocolate and other ingredients, then again to help you evenly divide the dough as instructed below.
Ingredients
- 1 1/3 cups plus 2 Tbs. (5 3/4 oz./180 g) bread flour, plus 1 1/2 Tbs. bread flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (3 1/2 oz./105 g) firmly packed dark brown sugar
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1 egg, at room temperature
- 1 1/2 Tbs. vanilla bean paste or vanilla extract
- 6 oz. (180 g) dark chocolate chips (preferably 70% cacao)
- 3 Tbs. Dutch process cocoa powder
Directions
Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the 1 1/3 cups plus 2 Tbs. (5 3/4 oz./180 g) flour, the baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the egg and vanilla and beat on medium speed until combined, about 30 seconds. With the mixer running on low speed, slowly add the flour mixture, then increase the speed to medium and beat until combined, about 1 minute.
Transfer half of the dough to a medium bowl (if possible, weigh the dough with a kitchen scale so you can divide it evenly). Add the remaining 1 1/2 Tbs. flour to the dough to this bowl. Using a rubber spatula, fold in the flour until combined, then fold in 3 oz. (90 g) of the chocolate chips. This is the vanilla dough. Set aside.
To the remaining dough in the mixer bowl, add the cocoa powder and beat on medium speed until combined, about 1 minute. Using a rubber spatula, fold in the remaining 3 oz. (90 g) of the chocolate chips. This is the chocolate dough.
Divide each dough into 16 equal portions, each weighing 21 g (about 3/4 oz.). Using the palms of your hands, roll 2 portions of vanilla dough and 2 portions of chocolate dough together into a ball so they slightly marble into each other. Split the ball of dough in half with your fingers, rotate one of the halves vertically 180 degrees, and press the flat sides back together. Briefly roll again between the palms of your hands. Repeat until the desired marbling is achieved. Repeat with the remaining portions of dough to form a total of 8 cookies. Place the cookies on the prepared baking sheets, spacing them about 3 inches (7.5 cm) apart.
Bake the cookies for 5 minutes, then remove the baking sheets from the oven and gently bang the sheets on a heatproof surface once or twice; they should deflate slightly. Return them to the oven, rotating the sheets between the racks and from front to back. Bake until the cookies are set, 4 to 6 minutes more. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack and let cool completely. Makes 8 cookies.
Williams Sonoma Test Kitchen