These cookies have a moist, light texture. It is hard to find the perfect words to describe the cookie flavor. It is like a smooth, cakey white cookie combined with chocolatey deliciousness. After mixing the dough, you lightly fold melted chocolate chips into the batter. You only partly mix the chocolate in, so that the cookies end up with a nice marbled look. The batter also contains sour cream, which helps to give the cookies their wonderful texture.
Marbles are one of my favorite cookies. I have been making them for years, ever since one of my best friends shared one of these cookies with me over 15 years ago. We were in high school and her mom had packed these cookies as part of her lunch. I got the recipe from my friend and have since learned that it is one of the recipes in the Mrs. Fields Cookie Book. My friend and I are still sharing these (and other) cookies with each other; in fact, the last time I baked Marbles I brought a few for us to share when I visited her for lunch.
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1 large egg
- 1/2 cup (4 oz.) sour cream
- 1 tsp. pure vanilla extract
- 1 cup (6 oz.) chocolate chips*
- Preheat oven to 300 degrees.
- In medium bowl combine flour, baking powder and salt with a wire whisk. Set aside.
- Combine sugars in a large bowl using 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 fluffy. Scrape bowl. Add the four mixture, and blend at low speed until just combined. Do not over-mix.
- Place chocolate chips in a microwave-safe bowl and microwave 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 into the dough. Do not mix chocolate completely into cookie dough.
- Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies to a cool surface.
*I like to use bittersweet or dark chocolate chips, but you could also use semisweet or milk chocolate.
Makes 2 1/2 dozen cookies
Recipe from Mrs. Fields Cookie Book
*Post updated 8/17/11 to include new photo.