Ingredients

Base Dough:

All-purpose flour 2 cups (250g)

Cornstarch 1 tbsp (8g)

Baking powder 1 tsp (4g)

Baking soda ½ tsp (3g)

Salt a pinch

Unsalted butter ½ cup, softened (115g)

Brown sugar ½ cup (100g)

White sugar ¼ cup (50g)

Egg 1 large

Vanilla extract 1 tbsp

Chocolate chips 1 cup (170g)

For the Chocolate Portion:

Unsweetened cocoa powder 2 tbsp (12g)

Milk 1 tbsp (15ml) or a splash to loosen the chocolate dough

Instructions

Cream the softened butter with the brown and white sugar until fluffy.

Mix in the egg and vanilla until creamy.

Combine the flour, cornstarch, baking powder, baking soda, and salt, then fold into the wet mixture to form a soft dough.

Divide the dough into two bowls.

Leave one dough plain.

Add the cocoa powder and a splash of milk into the second dough and mix gently to form a chocolate dough.

Add chocolate chips evenly into both dough portions.

Pinch small amounts of plain and chocolate dough together, pressing lightly and rolling into balls to create a marbled effect.

Arrange on a lined baking tray and chill for 20 minutes for thicker cookies.

Bake at 170°C for 10–12 minutes or until edges are set but centers look soft.

Cool fully to allow the marble pattern to set.