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There might come a day when I will decide I don't need another new cookie recipe in my life. Because seriously, how many cookie recipes does one really need to have? However, fortunately (for both of us) today is not that day! While I can sometimes be over the top effusive in my proclamations about the deliciousness of some of the cookie recipes here on the blog, this just might THE cookie where I should show absolutely no restraint. None. In all honesty, I could devote the entire blog post to listing all of the adjectives and descriptors this Marbled Chocolate Chip Cookie (Jacques Torres Style) deserve. In the absence of the ability to inhale of the aroma of these cookies while they are baking in the oven or being able to taste them, other than setting up a cookie stand at the end of my driveway, how else would I be able to entice you to drop everything and make this cookie?
Rather than list out every worthy available adjective to describe them, let me try to show some restraint and pick only the top ten. So here goes. These viral worthy cookies are heavenly, luscious, mouthwatering, stellar, substantial, delectable, scrumptious, ambrosial, divine, and eye-candy gorgeous. Enticed yet?
I have often been intrigued by 'marble' cookies. Not only for how beautiful they look, but by wanting the joy experience of eating a "two for one" cookie. Ever since posting the recipe for my favorite Chocolate Chip Cookies - Jacques Torres Style last year, I have thought about taking them up another notch by turning them into a marbled cookie. After taking a deep dive into the marble cookie world and dwelling on it for months, I finally figured it out.
Think of these irresistible Marbled Chocolate Chip Cookies - Jacques Torres Style as part chocolate chip cookie and part rich chocolate (chip) cookie. It's a cookie that doesn't make you choose between the two!
If there was ever time when using a scale comes in handy, this would be the time. In addition to the benefits of measuring out the ingredients themselves, weighing the dough before dividing it in half will yield the best results. To make the balls of dough, I used two ice cream (cookie) scoops. One measuring about 3/4" and one measuring about 2 1/4". Once I created an even number of balls of each dough using the smaller scoop, I first picked up four balls (two of each kind and alternating between light and dark) and tightly laid them out in a row. I then very gently rolled them just until I got a ball shape. Next I broke the ball in half, turned the halves against each other, and placed the dough and pressed it into the larger cookie scoop. This created the perfect round ball of dough. Like the Chocolate Chip Cookies - Jacques Torres Style, you should end up with about 18 or 19 balls of dough.
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Once you have your cookie dough balls, place them on a cookie sheet, wrap well with plastic wrap and refrigerate for 36-72 hours before baking them. The cookies here were baked after a 48 hours chill time.
If there was ever time I wished I had a million followers on Instagram (okay, may just a few thousand), this would be the time as these Marbled Chocolate Chip Cookies - Jacques Torres Style would be the one going viral! Maybe even the cookie getting the attention of Ina Garten, Taylor Swift, and/or Katie Couric. But if never gets their attention, I hope this cookie gets yours!
Recipe
Marbled Chocolate Chip Cookies - Jacques Torres Style
Makes 18 - 4" bakery style sized cookies
Ingredients
1 1/4 cups (283g) European or European style unsalted butter, room temperature
1 cup plus 2 Tablespoons (226g) granulated sugar
1 cup (200g) light brown sugar
1/4 cup (50g) dark brown sugar
1 Tablespoon vanilla
2 large eggs, room temperature
2 cups less 2 Tablespoons (214g) cake flour
1 2/3 cups (226g) bread flour
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 pounds (500g) dark, bittersweet or semisweet chopped
6 Tablespoons Dutch Process Cocoa or Double Dark Dutch Process Cocoa
Flaky sea salt (e.g., Maldon Sea Salt)
Directions
1. In a large mixing bowl, whisk together the cake flour, bread flour, Kosher salt, baking powder, and baking soda. Set aside.
2. In the bowl of a large standing mixer fitted with a paddle attachment, beat the room temperature unsalted butter for about 2 minutes.
3. Add in the granulated sugar, light brown sugar, and dark brown sugar. Beat until light and fluffy (approximately 4-5 minutes).
4. Mix in the vanilla.
5. Beat in the eggs one at a time, beating well after each addition.
6. Reduce the mixer speed to low and mix in the flour mixture in three additions. When all of the flour has been added in and it is no longer visible.
7. Divide the dough in half. Recommend using a scale to measure. Place one half in a large bowl and the other half back into the mixer. Note: The total weight of my batter was 1,274 grams. When divided in half they weighed 637g each.
8. Add the Dutch processed cocoa to the batter in the mixer. Mix just until blended.
9. Divide the chopped chocolate in half. Mix in half to the 'plain' dough in the bowl and the other half to the cocoa infused dough.
10. Using a small (3/4" sized ice cream scoop), form balls from both batters. Each ball should weigh around 18-19 grams.
11. Create a 'string' by alternating between two plain and two cocoa doughs. Roll the 'string' into a large ball. Break the ball in half, flip, and press into a large (2 1/4") ice cream scoop or a 1/4 cup measuring cup. Rolled cookies should be about 2 1/4" in diameter. Yield should be about 18 balls of dough. Important note: If you over roll your balls of dough, you will lose the ribbons of each of the doughs!
12. Place balls of dough onto a baking sheet. Wrap well with plastic wrap and refrigerate for 36-72 hours. Recommend chilling for at least 48 hours.
13. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Note: Bake only one pan of cookies at a time.
14. Place six balls of the dough (spaced at least 3 inches apart) on a baking sheet. Sprinkle each cookie with flaky sea salt.
15. Bake the cookies on the center rack of the oven for 17-20 minutes (rotating the pan midway through the baking process) or until golden on top and along edges but still a bit soft in the center. Remove the pan from the oven. Use a small bowl or extra-large round cookie cutter to swirl the cookie to create a perfectly round cookie. Let cookies remain on the baking sheet for up to 10 minutes before transferring to a cooling rack.
16. Savor these beautiful bakery style looking marbled chocolate chip cookies immediately (you have waited long enough!) or store them in a tightly sealed container once they have come to room temperature. Note: I like to put them in glassine bags to keep them fresh. I buy these from Amazon.
Notes: (1) For calculating weight measurements, I use the following base formulas: 200g = 1 cup brown sugar, 200 g = 1 cup granulated sugar, 115 g = 1 cup cake flour, 136g = 1 cup bread flour, 226g = 1 cup unsalted butter, 371g = 1 pound chocolate (2) I chopped up the 17.6 ounce bar of the Trader Joe's Dark Chocolate for these cookies. (3) I used either the King Arthur Double Dark Dutch Process Cocoa or Droste Dutch Chocolate. (4) I don't always bake up the entire batch. After the cookies have chilled for at least 48 hours, I put into a freezer zip lock bag and store in the refrigerator for up to 4 weeks.
