Mrs Fields' Marbles
Submitted by singlelady
Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.
YIELD
30 servingsPREP
30 minCOOK
25 minREADY
60 minThese marbled chocolate cookies get their signature swirl from folding melted semi-sweet chocolate into vanilla dough without fully mixing it in. That’s where the magic happens. Every cookie comes out with a different pattern of dark and light, and the chocolate-rich bites taste different from the vanilla ones.
Sour cream in the batter is the secret to their soft, almost cakey texture. It adds moisture and a subtle tang that cuts through the sweetness.
Baking low and slow is critical here. The recipe says don’t brown them, and it means it. Pull them when they still look slightly underdone. They’ll firm up as they cool, and you’ll get that soft, fudgy center instead of a dry cookie.
Kitchen Tips
- Fold the melted chocolate with just 3-4 strokes of a spatula. Over-mixing kills the marble effect and you’ll end up with plain chocolate cookies.
- Let the melted chocolate cool a few minutes before adding it to the dough, or it’ll melt the butter further and thin out the batter.
- Cream the butter and sugars until grainy, not fluffy. This isn’t a cake; over-creaming makes the cookies spread too thin.
- Transfer cookies to a wire rack quickly after baking. Leaving them on the hot sheet keeps cooking the bottoms.
Variations
- Use white chocolate chips instead of semi-sweet for a reverse marble effect.
- Add a handful of chopped walnuts or pecans for crunch.
- Stir a teaspoon of espresso powder into the melted chocolate to deepen the flavor.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
In medium bowl combine flour, baking powder and salt with wire whisk.
Set aside.
Combine sugars in a large bowl using and electric mixer set at medium speed.
Add butter and beat until batter is grainy.
Add egg, sour cream and vanilla, and beat at medium speed until light and flufffy.
Scrape bowl.
Add the flour mixture, and blend at low speed until just combined.
Place chocolate chips in double boiler over hot but not boiling water.
Stir constantly until melted.
Or, place chips in a microwave proof bowl and zap on high, stirring every 20 seconds until melted.
Cool chocolate for a few minutes and pour over cookie batter.
Using a wooden spoon or rubber spatula, lightly fold melted chocolate int the dough.
Do not mix chocolate completely into dough.
Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets.
Bake 23 to 25 minutes.
Do not brown.
Quickly transfer cookies to a cool surface.
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