I bake these at home when a brownie mood meets a cookie craving. The dough comes together fast, and the marbled swirl looks like you tried hard even though you did not. The star here is chocolate chip cookies with a bold streak of brownie. The edges turn crisp. The middles stay soft. The house smells like a warm chocolate hug. We get two favorites in one bite. Think Marbled Brownies and Brownies but in a hand held cookie that travels well and cools even better. This chocolate chip cookies recipe keeps the center tender and the chips glossy. You see the swirl and you know a good time is coming. Kids call them zebra cookies at my place. I call them peace keepers. These fit right into chocolate desserts, cookie recipes, and baking recipes for busy days. No mixer. No fuss. We scoop the cookie dough, fold in a quick brownie ribbon, and bake until the tops set and the cracks shine. Grab a glass of milk or a mug of coffee. Break one open. Hear the soft snap and wait a second for the steam. That bite says make a second batch.
Marbled Brownie Chocolate Chip Cookies
Table of Contents
- 1 Key Takeaways
- 2 Easy Marbled Brownie Chocolate Chip Cookies Recipe
- 3 Ingredients for Marbled Brownie Chocolate Chip Cookies
- 4 How to Make Marbled Brownie Chocolate Chip Cookies
- 5 Tips for Making Marbled Brownie Chocolate Chip Cookies
- 6 Making Marbled Brownie Chocolate Chip Cookies Ahead of Time
- 7 Storing Leftover Cookies
- 8 Try these Dessert next
- 9 Marbled Brownie Chocolate Chip Cookies
- 10 Nutrition
1 Key Takeaways
- You get a soft center with crisp rims for each cookie
- A quick brownie ribbon brings bold cocoa flavor
- One bowl for each mix keeps dishes light
- Chill gives thicker rounds and deeper swirls
- Linda shares this on Cook Daily Recipe at https://www.cookdailyrecipes.com
2 Easy Marbled Brownie Chocolate Chip Cookies Recipe
I crave chocolate chip cookies when noon hits and I need a little joy. So I reach for this easy plan that makes chocolate chip cookies with a brownie swirl. The dough mixes fast and the marble look feels fun. A rack fills. A plate clears.
I bake in a calm kitchen. I keep the bowls near the scale and I work with simple tools. Marbled brownie ribbons thread the dough and lift the taste. Kids point. Grown ups nod. The cookie lands warm and the chips still shine.
As Linda on Cook Daily Recipe I test each step and I share what works on https://www.cookdailyrecipes.com. Short bake time gives a tender bite. This small batch grows well for parties when you double it.
3 Ingredients for Marbled Brownie Chocolate Chip Cookies
Unsalted butter soft for a smooth mix and rich body
Granulated sugar for lift and sweet balance
Light brown sugar packed for a soft chew and deep note
Large egg and one extra yolk for structure and a tender crumb
Vanilla extract for warm aroma in every bite
All purpose flour for a steady base that holds shape
Baking soda for a gentle rise and light texture
Fine sea salt to sharpen the chocolate and round the sweet edge
Semisweet chocolate chips for glossy pools that stay soft
Cocoa powder for the brownie ribbon with bold color
Neutral oil to keep the swirl shiny and pliable
Extra sugar in the swirl for crackly tops and a fudgy bite
4 How to Make Marbled Brownie Chocolate Chip Cookies
Heat the oven to one seven five C and line two trays with parchment
Whisk cocoa with sugar then add warm butter and oil until glossy
Whisk in the egg and a pinch of salt then fold in a small spoon of flour
Cream butter with both sugars until light then mix in egg yolk egg and vanilla
Stir flour with baking soda and salt then fold into the butter bowl
Fold in chocolate chips for an even scatter
Scoop the cookie dough then press a dent and spoon in the brownie mix
Fold once to marble then set mounds on trays with space
Bake until rims set and tops show tiny cracks then cool on the tray
5 Tips for Making Marbled Brownie Chocolate Chip Cookies
Chill scooped dough for a short rest and you get thicker rounds with bold swirls. A short chill fits a busy day. The flavor deepens and the rims brown well.
Weigh the flour and the sugars so the texture stays steady from batch to batch. Small shifts change spread and bite. A small digital scale pays off fast.
Bake one tray at a time on the middle rack. Hot spots can nudge spread. Rotate once near the end if your oven runs hot on one side.
6 Making Marbled Brownie Chocolate Chip Cookies Ahead of Time
Mix the dough and the swirl and chill each in a covered bowl. The flavors sit and grow. The dough scoops well straight from the fridge.
Portion mounds on a tray and freeze until firm. Move them to a bag and label with bake temp and time. Bake from cold with a short extra minute.
For gifts wrap a stack of four in paper and tie with string. Add a small card with the site link and a kind note from Linda.
7 Storing Leftover Cookies
Keep cookies in a tight tin at room temp for three days. The rims stay crisp. The centers stay soft.
For longer time freeze in a flat layer then move to a bag. Thaw on a rack so the bottoms stay dry and neat.
Warm a cookie in a low oven for a few minutes. The chips turn glossy again and the kitchen smells like a small bakery.
8 Try these Dessert next
9 Marbled Brownie Chocolate Chip Cookies
Marbled Brownie Chocolate Chip Cookies
Ingredients
For the Brownie Swirl
- 45 g unsweetened cocoa powder
- 90 g granulated sugar
- 1 large egg at room temperature
- 45 g unsalted butter melted and slightly warm
- 30 g neutral oil
- 1 g fine sea salt
- 30 g all purpose flour
- 30 g semisweet chocolate chips
For the Cookie Dough
- 170 g unsalted butter softened
- 120 g granulated sugar
- 110 g light brown sugar packed
- 1 large egg at room temperature
- 1 large egg yolk
- 8 g vanilla extract
- 300 g all purpose flour
- 4 g baking soda
- 3 g fine sea salt
- 250 g semisweet chocolate chips
Instructions
Make the Brownie Swirl
- Whisk cocoa powder and sugar in a small bowl until no lumps remain.
- Whisk in the warm melted butter and the oil until glossy.
- Whisk in the egg and salt until smooth.
- Fold in the flour until just combined then fold in the chocolate chips.
- Chill the brownie mix while you start the cookie dough.
Make the Cookie Dough
- Heat oven to 175 C. Line two baking sheets with parchment.
- Beat the softened butter with both sugars until light and creamy.
- Beat in the egg the yolk and the vanilla until smooth.
- Mix flour baking soda and salt in a bowl. Add to the butter mix. Stir until a soft dough forms.
- Fold in the chocolate chips.
Marble and Bake
- Scoop golf ball size mounds of cookie dough. Make a thumb dent in each mound.
- Fill each dent with a small spoon of brownie mix then fold the dough over once to marble. Do not fully mix.
- Place on trays with space between cookies.
- Bake 10 to 12 minutes until the edges set and the tops look dry with small cracks.
- Cool on the tray for 5 minutes then move to a rack to finish cooling.
10 Nutrition
Serving size one cookie
Calories two four five
Sugar twenty grams
Sodium one six zero milligrams
Fat twelve grams
Saturated fat seven grams
Carbohydrates thirty two grams
Fiber two grams
Protein three grams
Cholesterol thirty five milligrams
This classic cookie with chips stays soft in the center and crisp at the rim.
I reach for a chewy chocolate chip cookie vibe when an afternoon needs comfort.
Fans of a soft chocolate chip cookie texture will love the gentle rise and tender crumb.
Fans of brownie cookies will enjoy the deep cocoa bites that pop through each round.
The marbled cookies look bold on a plate and make easy gifts for neighbors or school events.
Here is how to marble cookie dough so the lines stay clean and distinct.
I use this method for the best soft chocolate chip cookies on busy days.
These make ahead freezer cookies help future you when a craving taps your shoulder.
I keep a card with cookie tricks in the drawer and add notes after each bake.
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