Half and Half Chocolate Chip Cookies (Marbled Chocolate & Vanilla Cookies)
These Half and Half Chocolate Chip Cookies combine a classic chocolate chip cookie and a rich chocolate cookie in one. Soft, chewy, and beautifully marbled, this easy cookie recipe is perfect for any occasion.
If you’re new here, I’m Lisa Silvestre: the founder of The Secret Crunch and a self-proclaimed Butter Mom (psst: especially on Instagram, so give me a follow there!), which means I’m always looking for ways to make desserts feel a little more fun, a little more special, and still easy enough to make anytime…
…and these Half and Half Chocolate Chip Cookies are exactly that.
These cookies combine two classics in one: a soft and chewy chocolate chip cookie and a rich double chocolate cookie (aka a reverse chocolate chip cookie), brought together into one beautiful marbled cookie. Each bite gives you the best of both worlds: a buttery classic and deep chocolate flavor.
They’re eye-catching, easy to make, and perfect for when you want something a little more elevated than your everyday cookie without adding extra work.
What Are Half and Half Cookies?
Half and half cookies are made by combining two different cookie doughs into one cookie. Instead of mixing them together, the doughs are gently pressed side by side to create a two-tone or marbled effect.
This gives you:
- Two flavors in one cookie
- A unique bakery-style look
- A fun twist on classic chocolate chip cookies
Psst: these cookies are pretty much a combo of two of my very popular classic cookie recipes. If you want to catch 5 of my all-time favorite classic cookies, be sure to grab a free copy of my Cookie Kit by clicking here.
Tips for Perfect Marbled Cookies
- Do not overmix the two doughs
- Gently roll to keep the half and half look
- Use equal portions for best visual effect
- Slightly underbake for soft centers
Half and Half Chocolate Chip Cookies (Marbled Cookies)
Ingredients
For the chocolate chip cookies
- ¼ cup butter melted
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 cup flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
For the reverse chocolate chip cookies
- ¼ cup butter melted
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- ¾ cup flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Start by making the chocolate chip cookie dough. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and mix until fully combined. Add the flour, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.
- Next, make the reverse chocolate chip cookie dough. In a separate bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and mix until fully combined. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.
- Scoop about 20 g of each dough, which is about 1 heaping tablespoon each. Place the two portions side by side, gently press them together, and lightly roll into a ball just enough to hold the shape. Do not overmix or twist the dough so you keep a clear half and half look.
- Place the dough balls onto the prepared baking sheet, leaving space between each one.
- Bake for 9 to 11 minutes, until the edges are set and the centers are still soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
