Marble Cookies Recipe

Marble Cookies: In a heatproof bowl (preferably stainless steel), placed over a saucepan of simmering water, melt the chocolate (can also melt the chocolate in the microwave). Set aside and let cool to room temperature.

In a separate bowl, whisk (or sift) the flour with the baking powder and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2 minutes). Add the egg and beat until well blended. Scrape down the sides and bottom of your bowl as needed. Add the flour mixture and beat just until incorporated. 

Divide the batter in half (260 grams each) and place one half of the batter back into the bowl of your electric mixer. Add the melted chocolate and beat until incorporated.

Place the vanilla batter on a sheet of parchment or wax paper. Shape it into a log that is about 6 x 2 inches (15 x 5 cm). Next, place the chocolate batter next to the vanilla batter and shape into a 6 x 2 inch (15 x 5 cm) log. Then  marbleize the two batters by gently kneading the two batters together. Finally, shape the batter into an 8 x 2 1/2 inch (20 cm) log. Wrap in plastic wrap and refrigerate the log until firm (3 to 4 hours or overnight). (The log can also be frozen for about two months.)

When you're ready to bake the cookies, preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Remove the log from the refrigerator and place on a cutting board. With a sharp knife cut the log into 1/4 inch (.50 cm) thick slices. Place on your prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 8 - 10 minutes or until the cookies are firm around the edges but still a little soft in the center. Remove from oven and place on wire rack to cool. 

Baked cookies can be stored in an airtight container about five days or they can be frozen.

Makes about 30 cookies.