Sheet Pan

Chewy Marble Sugar Cookies

April  2, 2010
1 Ratings
  • Makes about 2 dozen
Author Notes

Do you like vanilla or chocolate? Can't decide? Well, this cookie resolves your dilemma. This recipe is a variation of my Chewy Sugar Cookie #2. —mrslarkin

What You'll Need
  • 2 ounces dark chocolate, melted and cooled slightly
  • 1/2 teaspoon espresso powder (mix this into the melted chocolate)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large egg yolks
  • 1 1/2 cups all-purpose unbleached flour (I use King Arthur)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup turbinado, or course sugar
  1. Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
  2. Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
  3. Add vanilla. Beat for 1 minute. Scrape sides of bowl.
  4. Add egg yolks. Beat for 1 minute. Scrape sides of bowl.
  5. Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute
  6. Make a well in the middle of dough and pour in the melted chocolate. Gently fold the dough over with a spatula or knife, until you achieve a marbled look. Don't overmix the dough, or you'll have a chocolate cookie instead of a marbled cookie, which isn't a bad thing, it just won't look as cool.
  7. Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 1/2" in diameter) dipped in a mug of hot tap water, scoop balls of dough and drop two at a time into the course sugar. The hot tap water gives the dough balls a little tackiness and helps to get the course sugar to stick. Gently roll around in the sugar (the dough balls, that is.) Place balls of dough on parchment, leaving about 1 1/2" space around each. My half-sheet pans fit 12 cookies very comfortably.
  8. Do not press the balls down. This will ensure a chewy middle.
  9. Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won't be very chewy.
  10. Place pans on cooling racks. When cool, store cookies in air-tight containers.

See what other Food52ers are saying.

  • CassyB
  • mrslarkin
  • Jennifer Ann
    Jennifer Ann
  • arielleclementine
  • TheWimpyVegetarian

14 Reviews

CassyB March 27, 2019
This cookie seem to be lovely.
I was t to ask, does anyone know how much flour to use in weight? Grams? Thank You so much!!!!
mrslarkin March 27, 2019
Hi Cassy. It’s about 181 grams. Hope you like them!
rukahn December 26, 2010
Is the "dark chocolate" unsweetened or 70%
hardlikearmour December 26, 2010
dark chocolate is sweetened, so use the 70% - it essentially means bittersweet or semi-sweet chocolate
mrslarkin December 26, 2010
I usually use bittersweet (61% to 85% choc). Scharffen Berger and Valrhona are my favorite brands. But you can use semisweet chocolate chips in a pinch!
mrslarkin April 5, 2010
For extra flavor, stir in 1/2 teaspoon of espresso powder to the melted chocolate.
Jennifer A. April 3, 2010
Chocolate and vanilla? Perfect! These are going in the recipe box now
mrslarkin April 5, 2010
Thank you, Jennifer Ann!!
arielleclementine April 3, 2010
um, yes please! so pretty :)
mrslarkin April 5, 2010
Thanks, arielleclementine!
TheWimpyVegetarian April 3, 2010
Love it!!! SOOOO glad you're oven is fixed!
mrslarkin April 3, 2010
Thank you, CS!
Lizthechef April 2, 2010
This is the recipe I have been awaiting. It's your turn, sconemama, to do the milk run for my Wisconsin cookie-eater AKA husband...Looks perfect.
mrslarkin April 2, 2010
Thanks Liz. Bought an extra jug of milk today, just in case! Wasn't sure if I'd get this one in on time...been sconing all the live-long day.