Marbled Chocolate Chunk Cookies

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


  • 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


  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.