Crispy Outside and Gooey, Chewy, Rich, Chocolate, Fudge Inside. Do I need to continue? Meet the WEEKEND cookies. They are the cookies we all need and deserve in 2021 – you know why *sigh*! My Brown Butter Chocolate Chunk Cookies with a fudge brownie-like texture marbled throughout the cookie. These cookies are for the true chocolate lovers – they are rich, decadent, and “comforting” ie., the WEEKEND cookies. So if you are not into extra chocolatey desserts, I suggest you try my regular brown butter cookies instead, here. Please make sure to read the notes in the recipe card – I share great tips to getting the best cookie!
Jump to Recipe
Recipe Video
Marble Chocolate Chunk Cookies
Ingredients
- 1 cup Unsalted brown butter
- 1 cup light brown sugar
- 2/3 cup of granulated sugar
- 1 cup + 5 tablespoons of All Purpose Flour
- 1/2 cup Cocoa powder ( the chocolate dough is very rich and fudge-like. If you do not like that, you can add only 1/4 cup of Cocoa Powder and 1/4 cup of All Purpose Flour – this will be the chocolate dough )
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla paste or extract
- 2 cups chopped dark, milk and semisweet chocolate You can add as much chocolate as you want. I did a mixture of chopped dark chocolate and semi sweet chocolate chips. You can also add milk chocolate
Instructions
- In medium sauce pan, brown 2 sticks of butter. Make sure not burn it so keep an eye on it at all times. When the butter gets golden that means it's ready.
- In a large bowl, pour the brown sugar, granulated sugar, brown butter and stir well. Doing this will help to cool the butter before adding the eggs.
- Then add the vanilla extract and the eggs one at a time and whisk until fully incorporated.
- Divide the wet batter: The wet batter is little over 2&1/3 cups – you can measure it to be sure. But I weighed mine and it was about 577 grams.
Regular Cookie Dough
- Bowl #1: In a bowl, add 1 &1/2 cup of the butter, egg and sugar mixture. Sift in the All-Purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and pinch of salt. Mix and then add 1 cup of chocolate ( more or less according to your liking) and fold until everything is incorporate). Place the dough in the fridge to set for about 15-30 minutes
Chocolate Dough
- Bowl #2: In another bowl, add the remaining butter, egg and sugar mixture which is about 3/4 cup, sift in the cocoa powder, 1 tablespoon of corn starch, 1/2 teaspoon baking powder,1/4 teaspoon baking soda, pinch of salt and mix. Now add a little bit of chocolate and mix until everything is incorporated. Place the dough in the fridge to set for about 15-30 minutes.
Time to Assemble the Cookies
- Preheat oven to 370°F . Line cookie sheet with parchment paper. Two-Tone Cookies : Measure 3 tablespoons of the regular chocolate chip cookie dough. Roll into a ball. Take 1.5 tablespoons of the chocolate cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Marble Shape Cookie: : To create a marble look. Get about 2 tablespoons of regular cookie dough and 1/2 tablespoon of the chocolate cookie dough, then another 1 -2 tablespoons of the regular cookie dough and another 1/2 tablespoon of the chocolate dough. press all the doughs together and ( make sure the doughs are alternating ie. regular, chocolate, regular chocolate) and roll the doughs together between your hands into one large ball. Repeat the process with the remaining cookie doughs. If I am going to bake the cookies the same day I made them, I will place the dough balls in the freezer for at least 30 minutes before I bake them.
- I usually will only bake what I will eat that day. I love freshly baked cookies warm from the oven. So I will bake 2-3 cookies and store the remaining cookie dough balls in an air tight container or bag ( it will last in the freeze for up to 4 weeks).
- Bake the cookies on the middle rack for about 10-12 minutes- this all depends on the size of your cookies. Try not to over-bake the cookies because they will continue to bake as they set. Place the cookies on a wire rack to cool for 4-5 minutes and then enjoy warm!
Notes
I have tested these cookies several times and here are my tips to getting the best cookie.
Tip#1: The Chocolate dough is meant to be marbled throughout the cookie. So avoid putting to much because it is rich and strong- less is more!
Tip #2: Placing the cookies in the freezer for 1 hour and up to 12 hours yields the best cookies texture and flavor.
Tip #3: Unless you will eat all the cookies the same day, do not bake them all. When I make my cookies, I will only bake 1-2 cookies that day and store the remaining cookie dough balls in a bag or air tight container and place in the freezer for up to 4 weeks. Whenever the cravings hit, take the cookie dough ball out of the freezer and let sit on the counter for 3-5 minutes and then bake at 370 for 10-12 minutes.
Tip #3: Do not over-bake, trust me! When the cookies around the edges get golden and the top is slightly golden as well, it is ready. Allow the cookies to set on the baking pan for 5 minutes then remove onto a wire rack to cool for another 1 minute. Enjoy warm! These cookies have one cup of butter so they will set, so try not to over-bake them ( please 🙂 )
these are the best cookies i’ve ever made thank you
How many cookies does this recipe make?
i just made it and i got 9
I made this and it turned out awesome!! Could you please share the recipe in grams as well! I followed the recipe to the T, yet my wet dough weight was off. Would be a lot easier to adjust accordingly. Thanks! 🙂