Charming Chocolate Marble Cookies
Charming Chocolate Marble Cookies
How to Make Beautiful Chocolate Marble Cookies
Following up from my previous recipe, here’s a special cookie I made for my niece during the Lunar New Year! This was inspired by a cookie she pointed out in a book, drawn to its colorful and pretty appearance. It’s been a while since I last made marble cookies, but the result is wonderfully crisp and delicious when cooled slightly after baking. The subtle chocolate flavor from the marbled swirls makes them irresistible, especially for kids! Let’s bake these delightful chocolate marble cookies together!
Ingredients (Makes approx. 33 cookies)- 130g cake flour (all-purpose flour can be substituted)
- 30g almond flour
- 65g powdered sugar (confectioners’ sugar)
- A pinch of salt
- 1 egg yolk
- 80g unsalted butter, softened to room temperature
- 2/3 tsp vanilla extract
- 3g cocoa powder
Cooking Instructions
Step 1
First, in a mixing bowl, cream the softened butter until smooth and fluffy using a whisk or electric mixer. Add the powdered sugar and salt, and mix lightly until just combined. Then, incorporate the egg yolk and vanilla extract, and beat until the mixture is well blended and smooth. Ensure there are no large lumps of butter.
Step 2
Sift the cake flour and almond flour together over the butter mixture. Using a spatula, gently mix the dry ingredients into the wet ingredients until just combined and a crumbly dough forms. Be careful not to overmix, as this can make the cookies tough. Stop mixing when the texture resembles coarse crumbs.
Step 3
Take approximately 60g of the dough and place it into a separate bowl. This portion will be flavored with cocoa powder.
Step 4
Add the cocoa powder to the smaller portion of dough. Mix thoroughly until the cocoa powder is evenly distributed, creating a rich chocolate dough. Gently knead each portion of dough (the plain and the chocolate) until they form cohesive balls.
Step 5
Now, let’s create those beautiful marble swirls! Take small pieces of the chocolate dough and scatter them over the plain dough. Gently press and swirl the two doughs together with your hands until you achieve a marbled effect. Avoid overmixing, as this will cause the colors to blend too much and lose the marble pattern. Aim for natural swirls. Once you’re happy with the marbling, bring the dough together into a single mass.
Step 6
To shape the cookies, lay out a large piece of parchment paper or baking paper. Place the marbled dough log onto the paper. Fold the paper over the dough. Place a ruler on top of the folded paper, directly over the dough log. Apply firm downward pressure with the ruler while simultaneously pulling the bottom layer of the parchment paper upwards. This technique will help you shape the dough into a neat, uniform cylinder. Repeat this action along the length of the log.
Step 7
Once you have a nicely shaped cylinder, wrap the dough tightly in the parchment paper, twisting the ends to seal it securely. Place the wrapped dough log in the freezer for about 1 hour, or until firm enough to slice easily. This chilling step is crucial for clean cuts.
Step 8
Remove the chilled dough log from the freezer and let it sit at room temperature for a few minutes until it’s slightly softened but still firm. Using a sharp knife, slice the log into cookies about 0.5 cm (approximately 1/4 inch) thick. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 170-175°C (340-350°F) for 12-15 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven. Enjoy your homemade chocolate marble cookies!
