Top Notch Marble Brookies

Top Notch Marble Brookies

Ingredients

Vanilla Dough
1/2 cupbutter (125 mL)
1/2 cupgranulated sugar (125 mL)
1/2 cupbrown sugar (125 mL)
1 egg
1 1/2 tspvanilla (7 mL)
1 3/4 cupsflour (425 mL)
1/2 tspbaking soda (2 mL)
3/4 tspbaking powder (4 mL)
1 tspsalt (5 mL)
1/2 cupHERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (125 mL)
Chocolate Dough
2/3 cupbutter (150 mL)
1/4 cupgranulated sugar (50 mL)
3/4 cupbrown sugar (175 mL)
1 egg
1/2 tspvanilla (2 mL)
1 cupflour (250 mL)
2/3 cupHERSHEY’S Cocoa (150 mL)
1/2 tspbaking soda (2 mL)
1/4 tspsalt (1 mL)
1/4 cupHERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (50 mL)
1/4 cupHERSHEY’S CHIPITS White Chocolate Chips (50 mL)

Directions

    1. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
    2. For the Vanilla Dough: cream together butter and sugars. Add egg and vanilla until combined. Mix in flour, baking soda, baking powder, and salt. Add 1/2 cup (125 mL) semi-sweet chocolate chips until combined.
    3. For the Chocolate Dough: cream together butter and sugars. Add egg and vanilla until combined. Add flour, cocoa, baking soda and salt. Add 1/4 cup (50 mL) each of semi-sweet chocolate chips and white chocolate chips.
    4. Using an 8 oz. (250g) cookie scoop, fill half of the scoop with chocolate dough and then add the vanilla dough until full. Scoop onto prepared baking sheet, placing 2” (5 cm) apart.
    5. Bake for 8-12 minutes or until edges are golden. Transfer to wire rack to cool completely.

    Makes 28 cookies.

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

VIEW RECIPES
go to top