Get the Recipe:
Marbled Chocolate Chip Cookies
Discover the perfect blend of chocolate and vanilla in these stunning marbled chocolate chip cookies!
Ingredients
- 4 ¼ cups (510 g) all-purpose flour, divided into 4 cups (480g) and 1/4 cup (30g)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (200 g) firmly packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup (42 g) unsweetened cocoa powder
- 2 cups (160 g) quick-cooking oats, divided into 2 {1 cup (80g)} portions
- 2 cups (540 g) semisweet chocolate chips, divided into 2 {1 cup (270g)} portions
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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 (190°C). 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.
- Store in an airtight container at room temperature up to 3 days.
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