Ingredients
Equipment
Instructions
- Preheat oven to 400℉. Line two baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, or with an electric mixer in a large mixing bowl, beat together the cubed cold butter with the sugar and brown sugar until no clumps remain, about 3 minutes.
- Add in eggs one at a time, mixing well after each addition.
- Add the vanilla and mix well.
- In a separate medium size bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the batter and mix just until incorporated.
- Add in the chocolate chips and mix just until combined.
- Remove half of the cookie dough and place in a separate bowl. Then, to the remaining half, add the cocoa powder and mix until combined.
- Using a large cookie scoop (2 tablespoons), scoop 8 mounds of regular cookie dough onto each prepared pan. Next, scoop 8 mounds of chocolate cookie dough and place next to each regular cookie dough mound.
- To make the marbled cookie: divide both the regular cookie dough mound and the chocolate cookie dough mound in half. Layer the dough alternating the regular and chocolate dough. Next, press the 4 layers together and roll into a ball.
- Flatten each ball slightly to create a flat surface and if desired, add flaky sea salt to the top of your cookies.
- Bake for 15 minutes until light golden brown. Let the cookies cool for 5 minutes on the hot baking sheet and then slide the parchment paper with the cookies off of the baking sheet and continue cooling on the countertop.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
You can use milk, semi sweet, or dark chocolate chips or a mix of all three!