1 cup butter, softened
1 cup granulated sugar
1 cup dark brown sugar
2 egg yolks
1 tbsp pure vanilla extract
1 cup pastry flour
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 tsp cinnamon (Hmmm)
1/2 tsp salt
1 cup milk chocolate chunks
1 cup dark chocolate chunks
3 oz bittersweet chocolate, melted & cooled slightly (for the double chocolate dough)
Preheat oven to 350F degrees or 325F degrees convection.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.
Scrape down the sides of the bowl and add the egg & egg yolks one at a time, beating until combined between each addition. Once all the eggs have been added, add the vanilla and beat until fluffy – about 1 minute.
In a small bowl, whisk together flours, baking soda, baking powder, cornstarch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want.
Remove half of the batter from the mixer bowl and place in a separate bowl. Add in half o the milk and dark chocolate chunks, mixing in with a spatula to combined. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.
Add the melted bittersweet chocolate to the bowl of the stand mixer with the remaining dough and beat on medium until combined. Add in the remaining chocolate chunks. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.
Once your dough has chilled overnight, remove it from the fridge and allow it to come to room temp for about 30 minutes. Now you are ready to marble your dough. Use a spoon to scoop the plain and chocolate doughs into 1/2 tbsp portions and set them out on a piece of parchment paper. Once you have scooped all your dough, begin to arrange different doughs back together, alternating chocolate with plain, to create a large marbled cookie dough disk. Once you have marbled your dough to your liking, you are ready to scoop.
Using a cookie scoop, scoop your batter out into about 2 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.
Set your cookie sheets in the freezer for a quick 15 minutes to set up a bit – If you have the time. If not then just proceed to baking them. I just find that setting them in the freezer for a few minutes helps to give them those gorgeous crackly tops.
Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool for at least 5 minutes before serving.
Recipe from The Sweet and Simple Kitchen