recipe 03: black cocoa marble cookies

and so the great recipe migration of 2023 begins

Well, after much thought I’ve decided to import all recipes from my blog to this newsletter. For a litany of reasons, but the big ones being:

• I don’t like having to keep track of multiple websites

• Paying $60/month to keep the blog up and running is lame when I could be spending that money on artisanal cheeses

• Sharing recipes in two place makes no sense

• It’s my life I do what I want!!

So, here we go. Slowly but surely I’ll start reposting previous recipes here. Slowly because, I don’t think I can quietly import/post the recipes with out effectively blowing the shit up out of your inbox. Because anytime I post via Substack you will get an email about it- kinda the point of a newsletter I guess ¯\_(ツ)_/¯ I don’t ever want to spam y’all!!

But, hey maybe you never checked out this recipe! Maybe this is your first time seeing it, and you’re so inspired to make it now. Well, then that’s great and I hope you enjoy it! This, aside from my swiss buttercream recipes, has been the most made & favorited- a great place to start!

And, don’t worry! Every recipe that was originally posted as a freebie on the blog will remain this side of a paywall!

Once I’m a few more recipes deep I’ll start a Recipe Archive post (similar to the Recipe Index on Nicola Lamb’s Kitchen Projects)

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Black Cocoa Marble Cookies

ORIGINALLY POSTED JAN 4 2023

Alrighty, it’s been a minute since I last posted a recipe. Sorry? Things have definitely slowed down on the cake front since the turn of the new year. Which is very normal- with new year, new me resolutions. I think though- with whatever fitness or health journey you’re on you should always find space for a cookie or slice of cake every now and again. (UNLESS of course it is advised to you by a licensed medical professional and not some random fitness “guru” on Tik Tok). Happiness is found in balance not in depravation to reach unrealistic standards. That’s my off topic two cents on that.

Back to the subject on hand, things have slowed down. I’m not so busy slinging cakes. So now I’m left with ample time to retest, rescale, reconfigure and post some of my recipes for you ♡ Because a lot of my older recipes (and current ones) were in batch sizes for 800+ cookies or 4 gallons of pastry cream. Which I’m almost positive the average home baker is not looking to do? Maybe I’m wrong- let me know.

This is an oldie but a goodie. These cookies are insanely soft and borderline cakey, which I don’t normally like in a cookie but it works on this one. I personally love this one with Black Cocoa (I use King Arthur Black Cocoa) but you can use any dutch processed cocoa powder you have access to. Though black cocoa has this amazing flavor and tastes like Oreos and who doesn’t like oreos?

This recipe makes 16 2 oz cookies.

Ingredients:

• 230 grams butter, room temp

• 255 grams dark brown sugar

• 50 grams egg (approx 1 large egg)

• 20 grams egg yolk (approx 1 large egg yolk)

• 1 tablespoon vanilla extract

• 320 grams all purpose flour

• 2 teaspoons baking powder (8 grams)

• 1 teaspoon salt (6 grams)

• 20 grams black cocoa powder

• 25 grams milk

Directions:

1. In a stand mixed fitted with the paddle attachment start by creaming together the butter and brown sugar on medium until light and fluffy. Yes, you can use a hand mixer if you down have a stand mixer.

2. Meanwhile, stir together the flour, baking powder and salt. No need to sift but just kinda let everyone get to know each other. Set aside.

3. Once the butter mixture is nice and aerated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix again for about a minute to make sure everything is incorporated.

4. On medium add the egg and allow to incorporate into the butter sugar mixture before stopping to scrape down the bowl. Add the yolk and vanilla extract, mix to incorporate once again stopping to scrape the bowl. Allow the eggs to emulsify with the butter mixture for 30 seconds.

5. Add in the flour mixture and beat on low speed until a dough comes together. Scrape down the bowl AGAIN. Mix to make sure everything is nice and evenly mixed.

6. At this point remove half of the dough from the mixer and set aside in another bowl. It’s about 445 grams of dough- if ya wanna do ahead and weigh it into the other bowl. wink wink you should def weigh it out.

7. To the remaining dough left in the mixer add the milk and cocoa powder. Beat on low until the cocoa is full incorporated.

8. Here comes my favorite part!! Take both of the doughs and begin to rip small parts of the dough from the whole and randomly place them into a bowl. Alternating blobs of dough around in the bowl. If you notice you put a lot of chocolate in one spot add a bit more of the plain. There is no rhyme or reason to it- just tossing some blobs in a bowl. (If you’re you know TYPE A and want to keep the chocolate to plain dough ratio even… weigh out an ounce of each dough and then roll it together into a marbled ball of dough).

9. Once you’ve randomized all the dough- take a 2 oz cookie scoop and scoop balls of the dough on to a parchment lined tray. As you drag the scoop the doughs will marble together. If you don’t have a scoop you can also employ the weigh the dough and self-marble method. (minute 3:50 of this video is a really good example of this method).

10. Place the dough in the fridge for 1 hour or preferably overnight. This gives everyone a chance to know each other and allows the flour to rehydrate a bit.

11. When ready to bake preheat the over to 350F.

12. Optionally you can roll the cookies in some granulated sugar before baking for a little glimmer on the outside post bake. Not necessary ♡

13. Place the dough on parchment lined cookie sheets with 2 inches between cookie. I line my cookies up 3 along each long edge and two in the middle row between the spaces of the other cookies. This gets me 8 cookies on a half sheet tray.

14. Bake the cookies for 11 minutes before rotating the tray and baking for an additional 4-5 minutes. You’ll know they’re done with the edges are ever so slightly browned.

15. Allow the cookies to cool at least 10 minutes before ripping into them. Which might be hard because they’ll smell so good but I don’t want you to burn your tongue ♡

16. And that’s it!

TYSM & ENJOY!!! XOXO, KASSIE ♡