Chocolate Marbled Cookies

A melt-in-the-mouth quality with a contrasting sugar crust, these cookies are chocolately enough to be interesting without being too rich

Inspired by Mary Berry


  • 150g (5oz) butter, at room temperature
  • 150g (5oz) caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 210g (7½oz) plain flour
  • 1 tablespoon cocoa powder
  • 2 tablespoons demerera sugar


  1. Cream together the butter and the sugar until light and fluffy.
  2. Now beat the egg and the vanilla extract into the mixture.
  3. Divide the mixture equally between 2 medium sized bowls - mine was about 165g (5½oz) of mixture in each bowl.
  4. For the chocolate cookie dough, add 100g (3½oz) plain flour and the cocoa powder to one of the bowls and combine until thoroughly mixed.
  5. For the vanilla dough, add the remaining 110g (4oz) plain flour to the other bowl and combine until thoroughly mixed. You now have two bowls of cookie dough - one which is chocolate and one which is vanilla. Wraps the doughs separately in cling film and let them chill in the fridge for 1 hour.
  6. After an hour, cut a piece of baking parchment about 37cm x 37cm (15" x 15") and roughly build up a cookie dough log alternating the chocolate and vanilla mixtures (see photo above). You want your log to end up being about 23cm (9") long - so that it will fit on a dinner plate. Now use the baking parchment to tightly roll up the log so that it ends up being a fairly smooth cylinder of cookie dough inside the paper.
  7. Chill the cookie dough log (still in the paper) in the fridge for at least an hour or until it is very firm. The firmer that it is, the easier it is to slice. At this stage you can leave the cookie dough in the fridge for up to 3 days if you wish.
  8. When you are ready to bake the cookies, preheat the oven to 190°C/170°C Fan/375F (gas mark 5) and lightly grease 2 or 3 baking trays (depending on how many cookies you choose to make).
  9. Measure the demerera sugar onto a flat dinner plate and remove the cookie dough from the fridge. Take off the paper and roll the dough in the sugar so that you have a sugary crust to your log.
  10. Use a sharp knife to slice the cookies to your chosen thickness - about 20 thicker ones or 35 thinner ones - and lay on the prepared baking trays leaving room to spread during cooking.
  11. Bake in the oven for 10-12 minutes until lightly golden. Remove from the trays as soon as they are cooked (or they will stick) and cool on a rack.

Keywords: nostalgic, ice cream, coffee