Cakes & Bread
Crispy Chocolate Marble Cookies, Beautifully Layered in Two Colors
Prep
30 min
Cook
25 min
Servings
40
Level
Medium
A unique cookie with a beautiful two-tone marble pattern, made by twisting together vanilla and chocolate dough, then baked until crisp. Perfect as a treat for Lebaran (Eid) or for gift hampers thanks to its eye-catching look and just-right sweet-savory flavor. One bite and you'll immediately taste the melt-in-your-mouth butter and that signature chocolate aroma.
🧂 Ingredients
🍽️ Servings: 40
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams unsalted butter, room temperature
- 100 grams powdered sugar, sifted
- 2 egg yolks
- 350 grams low-protein all-purpose flour, sifted
- 30 grams cornstarch
- 20 grams full-cream powdered milk
- 15 grams unsweetened cocoa powder
- 1/4 tsp fine salt
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Beat the butter, powdered sugar, and salt with a mixer on medium speed for 2-3 minutes until smooth and pale; don't over-whip so it doesn't get too fluffy.
- 2 Add the egg yolks one at a time, mixing continuously until just combined—beat only briefly until well blended.
- 3 Add the sifted all-purpose flour, cornstarch, powdered milk, and vanilla powder, then mix with a spatula until the dough is smooth and no longer sticky. Don't overmix.
- 4 Divide the dough into 2 equal portions. Leave one portion plain, and knead the cocoa powder into the other portion until the chocolate color is evenly distributed.
- 5 Take a small amount of the plain dough and the chocolate dough, combine them, and twist/fold them together loosely (don't mix them completely) to create a marble pattern, then shape into small balls about the size of marbles.
- 6 Slightly flatten each ball with your palm or a fork, then place them on a baking sheet lined with parchment paper, spacing them 2 cm (about 3/4 inch) apart.
- 7 Bake in an oven preheated to 150°C (300°F) for 20-25 minutes on the middle rack, until the bottoms of the cookies turn golden brown and the tops look done but not burnt.
- 8 Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before storing in an airtight jar.
💡 Tips
• Make sure the butter is at room temperature so it's easy to beat and won't make the dough too soft.
• Don't mix the marble dough until it's completely blended—let the pattern show clearly when baked.
• Store the cookies in an airtight jar once they're completely cool so they stay crisp for longer.
• For a more defined pattern, use a toothpick to create swirl patterns before baking.
📊 Nutrition Facts / serving
95
Calories (kcal)
1 g
Protein
6 g
Fat
9 g
Carbs
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