Double Chocolate Marble Cookies

Hello everyone! Today, I'll give you my secret cookie recipe! For a little over a year now, I've been trying to create the best chocolate chip cookie recipe yet, and this is probably the closest I'll get to that. These cookies have a sweet, slightly nutty flavor and absorb milk like a sponge (especially when they are still warm)!

I am sorry to those of you who have had to wait for a reply to their comments or haven't gotten a reply. Many things have been keeping me busy lately. To lessen my to-do list, I may not respond to all comments, but I will still try my best to answer your questions and give tips to beginners, as well as post a new 'ible and icon every month.

Here is a list of the ingredients you will need. This recipe makes about 32 moderate sized cookies.


1 cup of granulated cane sugar

1/4 of a cup of powdered sugar

1/2 of a cup of brown sugar

1 1/2 ts. almond emulsion (you can substitute with almond extract)

1 1/2 ts. vanilla bean paste (you can substitute with vanilla extract)

1/2 of a cup of unsalted sweet cream butter or shortening (1 stick of butter = 1/2 a cup)

3 large eggs

About 18 oz. of milk chocolate chips (1 1/2 twelve ounce packages), I recommend using the Plymouth Pantry brand

2 1/2 cups of flour

2 tbs. of cocoa powder (in a pinch, melted chocolate and/or chocolate syrup will do)


Edit: I've found that sprinkling a tiny bit of active dry yeast in after mixing in the eggs and butter makes the cookies very soft as well as a bit more fluffy. If you want really soft cookies, you can add a stick and a half (1 cup) more butter and a bit more brown sugar. To keep them soft, store with a slice of bread (make sure you change it out every now and then!).

Here is a list of all of the tools you'll need to make these cookies.


A baking pan/tray

An oven

A microwave

2 glass measuring cups (one for wet ingredients, one for dry ingredients)

A set of measuring spoons

A large mixing bowl

Parchment paper (optional)

A large spoon

A timer (if your microwave doesn't have one)

Preheat the oven to 350°f. Put some parchment paper, butter, or shortening on your pan to keep the cookies from sticking (the cookies may get hard or dry if you do not use parchment paper).

Mix the sugars together, break up any lumps, and throw away the little rock-solid balls that like to form in brown sugar.

Add the emulsion and bean paste. In a measuring cup, microwave the butter or shortening for 20 seconds, stir it, then microwave it for another 20 seconds. You want it to be soft enough to mix with the sugar, but solid enough to add some thickness to the batter. Add the eggs one by one, cracking and stirring them in a measuring cup, then pouring them into the batter. This way, if you get an egg with something other than egg in it (blood for example), you can throw it away without tossing your whole mix. Once you add and mix in the eggs, you may want to let it sit in the refrigerator for a little while to allow the egg to soak in.

Mix in all of the remaining ingredients except for the cocoa powder. It helps to add and mix in the flour a cup at a time to lessen the mess. Now you can add the cocoa powder. Do not mix it in entirely, just mix it in enough to get a nice marbling effect.

Make balls about 2 times the size of a walnut (ooh, some math!) and push them down with the palm of your hand (if you use your fingers, it'll really stick). Space the cookies about two inches apart.

Using an oven mitt or pot holder to prevent burns, stick the cookies into the oven. Set a timer for fifteen to eighteen minutes. Cover any remaining batter with a paper towel. While you're waiting, you can read a book, flip through a magazine, or maybe snack on some chocolate chips.

When the timer goes off, use an oven mitt or something else other than your hand to pull them out. Give them at least four minutes to cool before you try to pick them up, because burns are not fun. If you make these cookies, I'd love to see them and hear how they turn out!