Marble cake is a very traditional cake in Germany and will always remind me of my childhood. Whether it was someone's birthday, a visit from my grandparents or 'just because' - my mom's marble cake was always a hit with everyone and it was best enjoyed with a thick, glossy coat of chocolate on top. Those lazy Sunday afternoons, your favourite people assembled around the dining room, enjoying hot coffee and fresh cake and each other's companies, those will always be one of my favourite childhood memories. Maybe that's why I've been wanting to make those marbled cookies as soon as I saw them online. Maybe I wanted to invite a little bit of that 'Sunday Feeling' into my own home, even if I'm away from my family. Making these cookies is not only faster than making a whole cake, it's also super easy to share these cookies with colleagues or friends (or freeze some frozen dough for when the craving hits...!). These cookies might not have a thick chocolate glaze, but there's a generous chunk of chocolate in every crunchy, chewy bite. Just the way I like my cookies. I hope you like them, too.
Yields about 16 cookies
- 100 g brown sugar
- 50 g sugar
- 1 tsp vanilla bean paste
- 120 g butter, at room temp
- 1 egg (size M)
- 200 g all purpose flour
- 30 g cornstarch
- 1 tsp baking soda
- 1 pinch of salt
- 100 g bittersweet chocolate
- 1 Tbsp cocoa powder
- 50 g bittersweet chocolate, chopped
- 50 g white chocolate, chopped
- Preheat the oven to 175°C and prep a cookie sheet with parchment paper.
- Cream together the butter and both the sugars as well as the vanilla bean paste or aroma until light and fluffy, that takes 3-5 minutes. Add the egg and incorporate well.
- In another bowl, mix the flour, baking soda, salt and cornstarch and then add everything to the butter and sugar. Mix well until a dough forms. Take half of the dough and set it aside.
- Melt the 100g of bittersweet chocolate in a microwave or on low heat the stove. Be careful not to burn it. Set it aside to cool.
- Add the chopped white chocolate to the light cookie batter. Then add the molten chocolate, the cocoa powder and the chopped dark chocolate to the other half of the cookie dough and incorporate well.
- Take a piece each of the light and the dark dough, about 1 teaspoon each, and press on top of each other, then use your palms to roll into a ball. Place the cookie balls on the parchment paper with enough space inbetween for the cookie to spread.
- Bake the cookies for 8-10 minutes or until golden brown on the edges. Do not overbake or they won't be soft on the inside. Let the cookies cool down for 10 minutes and then transfer to a rack to cool down completely.
Recipe adapted from knusperstuebchen.net