Chewy Rippled Chocolate Chip Cookies
Soft and chewy cookies with a marbled effect from rich chocolate, perfect for sharing or enjoying with a glass of milk.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Can be substituted with flaxseed meal mixed with water or egg replacers.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder For the chocolate dough.
Chocolate Component
- 1 1/2 cups chocolate chips For a richer flavor, use dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then add the vanilla extract and mix well.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until well blended.
- Divide the dough in half. To one half, stir in the cocoa powder and mix until smooth.
- Drop rounded tablespoons of the plain dough and the chocolate dough onto a baking sheet, alternating them to create a marbled effect.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for about a week or freeze them for up to three months. Thaw at room temperature when ready to enjoy. Do not overmix the dough to avoid tough cookies.