Get ready to elevate your cookie game with these marbled chocolate chip cookies. They’re as fun to bake as they are to eat!
If you’re a fan of chocolate chip cookies and love a bit of a twist, you’re in for a treat with these marbled chocolate chip cookies. This recipe combines the best of both worlds: a rich, chocolatey dough and a classic vanilla dough swirled together to create a pretty marbled effect. The result is a cookie that’s not only visually impressive but also packed with layers of delicious flavor and texture. Whether you’re baking for a special event or just because, the beautiful marbling and irresistible taste make these cookies a standout treat.
Why You’ll Love This Chocolate Chip Cookie Recipe
- Striking appearance. These cookies are as beautiful as they are delicious! The marbled effect of the chocolate and vanilla doughs twisted together creates a visually stunning treat that’s sure to impress.
- Perfect texture. With a delightful combination of crispy edges and soft, chewy centers, these cookies offer the best of both worlds. The added oats give them a slight chewiness that enhances their texture even more.
- Rich flavor. The blending of the two doughs means you get a rich, chocolatey flavor paired with a classic chocolate chip cookie taste in every bite.
- Crowd-pleaser. These cookies are perfect for sharing. Whether you’re baking for a party, a bake sale, or just because, these marbled delights are sure to be a hit with everyone who tries them.
What You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- All-purpose flour – Measure by weight for best results. Otherwise, use the spoon and sweep method to prevent over-measuring. Learn more: How to Measure Flour
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. Learn more: How to Soften Butter
- Granulated sugar
- Brown sugar – I prefer light brown sugar here, but you can use dark brown sugar if you prefer a stronger molasses flavor. Be sure to pack it firmly in the measuring cup or, better yet, measure by weight.
- Eggs – Let these come to room temperature for easier mixing.
- Vanilla extract
- Cocoa powder – I recommend natural unsweetened cocoa powder for these cookies.
- Quick-cooking oats – The smaller size of quick-cooking oats gives these cookies a nice, chewy texture.
- Chocolate chips – I use semisweet chocolate chips, but you can substitute darker or lighter ones if you prefer.
How to Make Marbled Chocolate Chip Cookies
- Mix the dry ingredients. Whisk together the flour, baking soda, and salt.
- Mix the wet ingredients. Beat the butter, sugar, and brown sugar, followed by the eggs and vanilla.
- Combine. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide and finish mixing. Divide the dough in half. Mix the cocoa powder into one half and the remaining flour into the other. Stir oats and chocolate chips into each dough.
- Chill. Cover and refrigerate the doughs for 2 hours.
- Form the cookies. Twist together a tablespoonful of each dough to make a marbled look.
- Bake. Place the cookies on lined baking sheets, and bake one pan at a time for 10 minutes or until the lighter dough is golden brown.
- Cool. Let the cookies cool on the pans for a few minutes before transferring the cookies to wire racks to cool completely.
Tips for Success
- Measure accurately. This is true for all of the ingredients, but especially the flour. When using a measuring cup, it’s easy to over-measure, which can lead to dry, dense cookies. I measure using the gram measurements in the recipe, and I highly encourage you to do so as well.
- Don’t over-mix. When combining the flour mixture into the wet ingredients, mix just until combined. You can even leave a few small streaks of flour, as those will get mixed with the add-ins. Over-mixing can result in tough cookies.
- Chill the dough. That time in the refrigerator helps keep the cookies from spreading too much and also allows the flavors to meld and develop.
- Assemble with care. When combining the two doughs, take a tablespoon of each and gently twist them together. This helps create the beautiful marbled effect without over-mixing the doughs.
- Keep the dough cool. If the dough becomes too warm while you’re forming the cookies, place it back in the refrigerator for a few minutes. This will make it easier to handle and help the cookies hold their shape. If your kitchen is warm, you may want to chill the formed dough balls for a few minutes before baking.
Variations
- Go nuts! Stir in 1 cup of chopped walnuts or pecans into each dough for added crunch and a nutty flavor.
- Extra chocolatey. Use dark chocolate chips instead of semisweet for a richer, more intense chocolate flavor.
- Black and white. Substitute white chocolate chips in the chocolate dough for a contrasting color and a different flavor profile.
How to Store
Place the cooled cookies in an airtight container and store at room temperature up to 3 days.
Can These Cookie Be Frozen?
Yes, you can freeze these cookies before or after baking for longer storage. Either way, they should keep in the freezer up to 3 months if stored properly.
To freeze before baking: Form the cookies as directed and place them on a rimmed baking sheet. Place in the freezer until frozen solid (about 3-4 hours), and then place the dough balls in an airtight, freezer-safe container or resealable bag. When you’re ready to bake, there’s no need to thaw – simply add an extra minute or two to the baking time.
To freeze after baking: Place the cooled cookies in an airtight, freezer-safe container.
More Chocolate Chip Cookie Recipes
Marbled Chocolate Chip Cookies
Discover the perfect blend of chocolate and vanilla in these stunning marbled chocolate chip cookies!
Ingredients
- 4 & 1/4 cups (510g) all-purpose flour, divided into 4 cups (480g) and 1/4 cup (30g)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 cup (200g) firmly packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup (42g) unsweetened cocoa powder
- 2 cups (160g) quick-cooking oats, divided into 2 {1 cup (80g)} portions
- 2 cups (540g) semi-sweet chocolate chips, divided into 2 {1 cup (270g)} portions
Instructions
- Whisk together 4 cups of the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until light and creamy. Add the eggs and vanilla, mixing well.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Divide the dough in half. To one half, add the cocoa and mix just until combined. To the other half, add the remaining 1/4 cup flour and mix just until combined.
- Stir into each dough 1 cup oats and 1 cup chocolate chips.
- Cover and refrigerate for 2 hours.
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on the prepared pans. If the dough becomes too warm, refrigerate for a few minutes then resume forming the cookies.
- Bake about 10 minutes or until the lighter dough is golden brown. Cool on the pans for 2 to 3 minutes. Then, remove the cookies to wire racks to cool completely.
Notes
Recipe adapted from Quaker Oats.
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34 Comments on “Marbled Chocolate Chip Cookies”
The different patterns in the chocolate chip dough with the chocolate make this a nice appealing dessert. A plate full of homemade cookies is the best thing to great you at the end of the day, don’t you think?
I always fall in love with your stunning photos and these are just fantastic..:-D i can’t describe how much I have to control myself to not lick this screen!!! 😀 thanks for everything and for being so great!
Have a nice day
Silvia
I think they are extra special. You’ll get two cookies in one, yay!
They look very pretty, Jen!
Ok, definitely printing this recipe out.
That is SO my kind of cookie!
Those cookies look wonderful! Wish I had one right now! 🙂
These look so yummy and put such a nice spin on the traditional chocolate chip. I can’t wait to try them and neither can my hungry friends who are hovered around my computer!
Apparently, the secret is in the “swirl!” We absolutely loved these cookies. I thought they were going to be plain at first….not that there is anything wrong with a good plain cookie….but they are so much more than “plain.” They even look fancier than a regular chocolate chip cookies. I’m still not sure what the “swirl” actually did to make these so good; but, whatever it is, it works!
Thanks for sharing these with us…they didn’t last long at all
These look great. I made some similar ones recently. They were really good and fun to look at! You can see them here if you want.
http://kevnkoi.blogspot.com/2008/06/posting-few-goodies-since-i-have.html
Mine were different in that they did not have oatmeal, which sounds really great with yours. I love a little nutty, crunchy bite. I’ll be printing off this recipe to try!
Your photos are great!
Great idea…they look fantastic!
I need to make this. I suddenly realised that I haven’t made/eaten a chocolate chips cookies for months….Thanks for the recipe!
As much as i love a good chocolate chip cookie, I rarely make them. Now, you’re rich, marbled version is really giving me a cookie craving.
Amanda, I’ll take them at the end of the day. Or at the beginning. Or in the middle somewhere.
Silvia, thank you so much!
Patricia, it IS like two cookies in one! 🙂
Enjoy, Amy!
Anna, you should try them.
Thanks, Cindy!
Ashley, I hope you and your co-workers enjoy the cookies.
Nan, glad y’all liked them.
Katrina, your version looks delicious!
Thanks, Sweet & Saucy!
Mandy, that is much too long to go without some form of chocolate chip cookie! 😉
Susan, I think I regularly maintain a cookie craving. 🙂
i wish you would start selling these, as looking at the pictures and not eating them is unfair. You are a cookie queen !
Now these look decadent and delicious. I love combining two different but distinct flavors like this. They remind me of the classic Black & White cookies, which I think only exist in NY or maybe the east coast in general?
Along the same line, I’ll be making peanut butter and chocolate icebox cookies soon.
Thank you, Kate! You are too sweet! 😀
Nick, I love those black & white cookies, although I’ve never made any myself. I must try my hand at them some day. I’ll be on the lookout for your icebox cookies. They sound delicious!
Yum! I noticed the recipe calls for either kind of oats. Which did you end up using?
A friend passed on your link to me today – and I feel exactly the same way about chocolate chip cookies 🙂 These look delicious! And your photos are fantastic, both the food itself and the photography! Looking forward to reading and seeing (and daydreaming about eating) more of your baked goodies!
Jennifer, I made these cookies over the week-end. They were a big hit!
Lindsay, I used old-fashioned oats.
Welcome, Sylvia! Thanks for the wonderful compliments. 🙂
Cindy, I’m glad y’all liked them.
Not a fan of the standard chocolate chip cookie? What culinary blasphemy…BUT, I have a recipe/technique coming up that will make you eat those words, literally…and I promise it will be tasty.
For the record these cookies look fantastic, but then again I adore all kinds of chocolate chip cookies and am never one to discriminate against baked goods of any kind. Thanks for sharing!
Sandie, I’ll be on the lookout and prepared to eat my words. 😉
I made some similar to these and we enjoyed them as well.. 🙂
Hendria, these were very popular with my taste-testers. 😉
Those look delicious. I will try them soon!
tanya, let me know what you think. Enjoy!
I’m going to give these a try and bring in to the office. After you twist the two doughs together, do you re-shape into a ball?
Stacey, I did re-shape them into balls. I hope they’re a hit for you!
Hi Jennifer
Did you use a cookie scoop tablespoon or a measuring spoon tablespoon to combine the two doughs.
Jackie, I almost always use a cookie scoop. Basically, it’s personal preference. I find the scoop to be much easier.
These cookies were a terrible disappointment. A big waste of all that butter. I think all that oatmeal
took away the taste of the other ingredients. I am a very experienced baker and I knew that amount of chips was very skimpy for the amount of dough ! I am going to try and salvage these with frosting ,
filling and/or more chips.
Any suggestions ?
These were an amazing hit at work! I would post pictures for you if I could. For those who are more health conscious this was a perfect level of sweetness.
Hi There-are these crispy? They look amazing to me but I am in search of a crispy cookie recipe at the moment. Thanks!
Hi, Sheila. These are soft cookies.