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Marbled Chocolate Chunk Cookies

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Marbled Chocolate Chunk Cookies

There are many good cookie recipes in the world, but finding good care package recipes is more difficult than you might think. Delicious cookies get eaten quickly.

It’s a compliment to the baker that there aren’t any cookies left in a day or two. The baker doesn’t know if the cookies would have been good for longer than that (and in most cases, who cares?).

Few recipes from web sites or even cook books, tell the reader how long the cookies keep. When storage times are given, they often indicate that the cookies should be eaten in 2-3 days. That doesn’t work for care packages.

Marbled Chocolate Chunk Cookies

Packages within the United States generally take 1 to 5 days to arrive. Packages to the Armed Forces stationed overseas take 10 days to 4 weeks. .  Mailed baked goods should put a smile on the face of the recipient, not break their teeth.

Marbled Chocolate Chunk Cookies

I have discovered a few cookbooks that indicate storage times and include at least a handful or two of recipes for items that stay fresh for 1 week or longer. One of those cookbooks is The Good Cookie by Tish Boyle. It is an easy to read, easy to follow cookbook with some photos.

I prefer lots of photos in my cookbooks to know what my finished product is supposed to look like. (That’s probably why I am a Pinterest addict.) Many of the 250 recipes in the book are for cookies that can be stored for 1 week or longer. Most importantly, I’ve been pleased with the results when trying out the recipes.

Marbled Chocolate Chunk Cookies

These Marbled Chocolate Chunk Cookies are a fun twist on standard chocolate chip cookies with only a minimum of extra effort. I did make one big change to the process of making these cookies.

I suggest freezing the dough balls before baking. The original recipe baked unchilled dough and produced flat cookies. I freeze the dough in order to end up with a slightly thicker cookie with less spread. I like the chewy texture better and I find that thicker cookies have a longer shelf life, if they don’t get eaten first.

Marbled Chocolate Chunk Cookies

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Marbled Chocolate Chunk Cookies

Adapted from “The Good Cookie” by Tish Boyle
Makes 30 large cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • ¼ cup Dutch processed cocoa
  • 12 ounces semi-sweet chocolate chunks

Directions

  1. Line the bottom of a jelly roll pan or other large baking pan with sides, with wax paper or parchment.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In the bowl of an electric mixer, combine butter and sugars for about 2 minutes. Add eggs, one at a time, and vanilla. Beat until light and fluffy, about 3 minutes more.
  4. At low speed, gradually add the flour mixture and beat until just combined.
  5. Remove 1 ¾ cups of batter into another bowl.
  6. Add the cocoa to the remaining batter in the mixer bowl. Mix until blended. Then stir half of the chocolate chunks into the chocolate batter.
  7. Stir the rest of the chocolate chunks into the vanilla batter.
  8. To form cookie balls: fill a cookie scoop (large 2 tablespoon size) half way with vanilla batter then the other half with chocolate batter. Release dough ball onto prepared pan. When all of the balls have been formed, place the pan in the freezer for at least 2 hours or overnight. (If the cookies are baked right away they will spread in the oven and be very flat.)
  9. When ready to bake: Pre-heat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  10. Place cookie balls on baking sheet 2” apart.
  11. Bake for 10-12 minutes or until the vanilla dough just begins to brown.
  12. Remove pan from oven. Cool on baking sheet for 5-10 minutes them move cookies to wire rack to cool completely.
  13. Store cookies at room temperature in an air tight container for up to 1 week.

Packing Tips

Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in a column in air tight containers or zip lock bags for mailing.

Marbled Chocolate Chunk Cookies

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Comments

  1. (oops, I delete my comment I think…)
    I was saying that : those cookies look terrible and I just want to take my hand into the computer, grab one, and eat one !!! They look incredibly appetizing !!
    You made a really really good job !! Cookies always make me hysterical haha !

    Reply

  2. OMG Wendy I love these!! Marbling cookies always looks so fancy and I love the blending of flavors. I’d be so happy to receive a box of these 😀

    Reply

    • Thanks, Jess! You are so sweet. I would be thrilled to send you an end of semester final finals care package, though with all of the amazing things you bake each day I can’t imagine you would need any more. 🙂

      Reply

  3. Oh you can send a care package of those over here! Yum-o! These are getting pinned!

    Reply

    • Thanks, Chandra! I would be happy to send you a care package of these and you can send me a care package of your Irish Caramel Fudge or your potato cakes. 🙂

      Reply

  5. I had to giggle at the break your teeth comment…lol!!! I am hooked on Pinterest too! Love that place. These cookies look so delicious!!! It’s nice to be back and seeing all my blogging friends. I missed you!!

    Reply

    • So glad you are back amongst the blogging, Suzie! Computer problems are the pits. Its like a big part of life has to go on hold. I am out of town right now but when I get home I have some deployment care package questions for you, my resident expert. 🙂 I will email. Thanks for being willing to share your knowlege.

      Reply

  6. Thanks,Chris! I was just drooling over your butter milk custard and blackberry soup! Flavor is essential but presentation is so important in making something drool-worthy. 🙂

    Reply

  7. I would be so freaking happy if I got a box of these cookies in the mail. They look wonderful! I’ve never marbled a cookie before, I can’t wait to try these. And thanks for the freezing tip – I prefer thick and chewy cookies to sad, flat ones (although that wouldn’t stop me from eating them!).

    Reply

    • Thanks! The marbling was just as easy as scooping one color of dough really. It just looks impressive. Perhaps I should mop my brow.;) And about those first attempt flat cookies….I had to eat them quickly to hide the evidence.:)

      Reply

  8. I love these Wendy! I’ve never made marbled cookies before but I’ve been seeing them everywhere. May be time to try! 🙂

    Reply

    • Thanks, Mary Ellen! The Dutch processed just gives a richer flavor, don’t you think? Recently, World Market had the Droste’s on sale and I stocked up 🙂

      Reply

  11. these look so good! I’m with you; i love photos in cookbooks so i have something to aim for. Certainly i have a few cookbooks without photos, but making the recipes contained in them carries with it a bit of anxiety each time. 🙂

    Reply

    • Thanks, Shannon. For me, the other thing about cookbooks without pictures is that I am sure I am passing by some wonderful recipes simply because the title didn’t catch my eye. You have to read more carefully and in more detail to get drawn in to the recipe. Not a bad thing just different. 🙂

      Reply

  12. marbling cookies makes for such beautiful treats! These look completely amazing and I want to drop everything I’m doing right now to go make them. 🙂 I prefer tons of photos in cookbooks as well – I’m a very visual person!

    Reply

    • Thanks, Sally! Looking at baking blogs can be dangerous. It makes you want to spend all day making and eating swirled and marbled goodies. 🙂 That’s why I send so many care packages!

      Reply

  18. Aha, this is very true! However, some of the cookies I`ve made, I stored them in an airtight container for over a week and they still taste great! These look wonderful!

    Reply

    • Thanks, Lynna! Its all trial and error if a recipe gives you no indication at all of the shelf life. A tough job, but somebody has to do it. 🙂 If you would like to share any recipes you have found that stay fresh for over a week, please point me toward them. 🙂

      Reply

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