Can you believe Thanksgiving is next week? Well today we’re jumping right into holiday mode with one of my favorite cookies and a sweet giveaway from my friends at Vermont Creamery! These chocolate marble cookies have got it all, my friends. They’re elegant, easy to make, and the chocolate swirled through adds that depth that immediately draws you in again and again! What I love most about them is they’re incredibly soft on the inside due to a special ingredient that takes them to a whole new level!
And the special ingredient that makes these cookies all kinds of fabulous is creme fraiche, actually Madagascar vanilla creme fraiche! I’m teaming up with Vermont Creamery for a fun campaign featuring recipes starring creme fraiche! For those of you who are unfamiliar with creme fraiche, it is a rich cultured cow’s cream with a thick, creamy texture and a slightly tart flavor. I like to describe it as a fancy pants sour cream. It’s a little richer, much more refined and it has a higher fat percentage, which means it’s fantastic for cooking and baking!
When Vermont Creamery asked if I would like to share a recipe using creme fraiche, I knew I had to share these cookies with you! What makes this whole situation even better is a giveaway filled with products from Vermont Creamery to some decadent chocolates, and can we talk about that cake carrier? Details on how to enter are below the recipe!
So let’s talk about these cookies! They’re super simple to put together and like I mentioned, the creme fraiche is that ingredient that keeps them unbelievably soft as well as a adding a wonderful richness to them. I used the Madagascar vanilla creme fraiche here because, well, you know how I feel about vanilla beans! Actually, it’s a bit sweeter so I love using it in baked goods and of course the vanilla adds even more flavor to the cookies.
When it comes time to swirl the melted chocolate in, you have two options. You can pour it into the mixing bowl, pop the mixer on the stir speed and let it go just until it swirls through. I just turn the mixer on and off a few times quickly so that it swirls through without completely mixing in. The second option is to take the mixing bowl off the mixer and spoon the melted chocolate over the cookie dough and just swirl it around with your spatula.
Personally, I like the mixer method because I have this problem called I always want to stir it one more time and then it loses the marble effect and I get annoyed… I know, first world problems.
Now that we’ve dealt with those personal issues, we can actually bake them! After you chill the dough for 45 minutes to an hour, scoop the dough and bake. You don’t have to roll them, flatten them, nothing!
Okay, so resist the urge to eat them right out of the oven because they really do taste best when they’re completely cool. The first day you make them they are good, absolutely delightful. However, you store these babies in an airtight container at room temperature overnight and get ready. The next day you will take one bite and want to smooch me.
Dramatic much? Yes, but we’re talking cookies here! You guys know I’m all about dipping, sandwiching and sprinkling cookies, but these need nothing! They are simply divine and five days later, they still taste amazing! Not that they have a chance of lasting that long though!
I hope you add these to your holiday cookie list and I’ll see you tomorrow to talk Thanksgiving desserts! Happy baking and Good Luck!
- 4 ounces dark or semisweet chocolate, chopped
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 ounces unsalted butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 cup (4 ounces) vanilla bean creme fraiche or regular creme fraiche
- 1/2 tsp. vanilla extract
- Preheat oven to 300 degrees.
- Line sheet pans with silicone baking mats and set aside. You can use parchment, but I find the mats work better for these cookies.
- Melt chocolate and set aside. You want it to be warm, not hot when you add it to the cookie dough.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, cream the butter and sugars until light and fluffy.
- Add egg and mix to combine, scraping down the bowl as needed.
- Add the creme fraiche and vanilla extract, mixing until combined.
- Mix in the dry ingredients just until combined. Don't over mix.
- Drop the speed down to stir and gently swirl in the melted chocolate.
- Chill dough for 45 minutes to an hour. You just want it to be firm enough that the cookies keep their shape.
- Using a large cookie scoop, scoop 1 and 1/2 ounce portions of cookie dough and space them out on prepared sheet pans.
- Bake cookies at 300 degrees for 17-19 minutes, rotating once halfway through. You will notice that they are set around the edges and slightly poof in the middle.
- Store cookies in an airtight container at room temperature.
I recommend chilling the dough prior to baking so the cookies keep their shape. I have baked the cookies without chilling and while they still turn out great, they bake a little flat.
If you cannot find creme fraiche, you can use sour cream, but I highly recommend creme fraiche! If you do use sour cream, I recommend using 1 teaspoon of vanilla bean paste in place of the vanilla extract.