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Chocolate marble Chunk cookies

Chocolate marble Chunk cookies

Published on May 30, 2020 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 50
    • Difficulty Level

Apparently if I want to call it a cookie , it needs to have chocolate as one of the ‘main’ ingredients…words of wisdom from a teenage foodie. I have to take their feedback very seriously since they have the arduous task of being the major taste testers of my recipes 😉

I love the way these turn out ,each one different  and unique ,much like the hands of the cookie monsters that reach for them . One gives you more chocolate and a little more hint of the darkness of bitter cocoa, the other fills the mouth with sweet sugary notes and then the cocoa comes as an afterthought… Initially when I chanced upon this recipe, in a book which was gifted to me by mom, it did seem like a lot of work. I read it one night and woke up the next morning thinking that I must make time to try this.

Since then I have made it more than a few times and with each time it gets quicker and more satisfying.The recipe has been slightly modified to what suits us…so with the teenage braces etc, nuts are kept to a minimum.

You can also increase the chocolate chunks and do away with the nuts. Do remember that the batter does need something to hold the dough together . If you are omitting something do replace it with another ingredient of your liking.

Practice does seem like ‘perfect’ can happen 🙂 From our oven to yours with much love.

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Recipe
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Ingredients

  • Wheat flour-2 1/4 C
  • Baking soda-1 tsp
  • Unsalted butter-1 C
  • Coconut blossom sugar-1 1/2 C (can substitiute with other sugar)
  • Eggs- 2 (free range )
  • Vanilla extract -2 tsp
  • Cocoa powder (good quality dark)-1/4 C
  • Dark chocolate- 250 gms chopped into chunks
  • Pecans- 3/4 C chopped fine
  • Himalayan pink salt-3/4 tsp
  • Dark chocolate chips-100 gms

Instructions

  1. Grease and line 2 baking sheets with parchment paper
  2. Pre-heat oven to 200 degrees C . In a spearate bowl mix together the flour,baking soda and salt and set aside.
  3. Make sure the eggs are at room temperature .
  4. Using either a hand held electric mixer or a stand mixer, add the butter and sugar to a deep bowl and beat well on medium speed.
  5. Beat in the eggs one at a time , beating well after each addition. I like to crack the eggs into a separate bowl before adding them in one at a time.
  6. Add the vanilla extract, beat well .Scrape down the sides.
  7. Add the flour and other dry ingredients and beat on low speed until it is just mixed.Do not over beat.
  8. Transfer 1 3/4 C of this dough to another bowl and set aside.
  9. Sift in the cocoa powder into the remaining dough and fold in thoroughly. Mix in the dark chocolate chips and 1/4 C of the chopped pecans. Keep aside.
  10. Fold in the dark chocolate chunks and remaining pecans to the plain batter which was set aside.
  11. Using a cookie scoop fill the spoon with the light coloured batter to almost the top then add the cocoa batter to the remaining and push it out onto the greased and lined cookie sheet. Place it 2 inches apart.
  12. Once they have been placed .moisten the palm and press down on each ball to flatten the cookie.
  13. Bake for 10 minutes until the lighter dough begins to darken slightly. Let it cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. These can be stored in an air tight tin for 3-4 days. It firms up when cooled and the centre stays soft and chewy.

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