Here's a riddle for you. What's better than a cookie? A giant cookie! And this thought pattern was all the logic and incentive behind these giant marble cookies. Welcome inside my head. It's a strange place.
These are not too sweet of a cookie, they're more the type that would be perfect with a big mug of hot chocolate, or coffee I suppose, if you're in to that type of thing. (Disclaimer: I don't drink coffee). After I made the two doughs I swirled them together in the traditional marble pattern, but you could definitely have a lot of fun with these, using the two different doughs to make patterns, letters, numbers. It is on the sticky side though, so things might get messy.
The other great thing about making giant cookies, is that it leaves plenty of room for writing on them, if you're so inclined. Especially if you're not a great baked good-writer. Plus, if you screw it up, there are always more cookies left to write on!
Previously: Chocolate-Covered Marble Pound Cake, Marbled-Chocolate Sandwich Bars and Marbled Oatmeal Chocolate Chip Cookies.
Tip of the Day: I've given you tips on spraying tins and trays and pans, plus measuring spoons and bowls and cups with cooking spray, but here's another place it can come in handy: your hands. (Ha). Giving each of your hands a quick spray will make it easier to work with sticky dough like this.
Giant Marble Cookies:
1 cup (2 sticks) butter or margarine, softened
1 cup oil
1 cup granulated sugar
1 cup powdered sugar
1 tablespoons plus 1 teaspoon vanilla
3 1/2 cups flour, plus 1/4 cup flour, divided.
1 teaspoon baking soda
½ tsp salt
¼ cup cocoa
Beat the butter, oil and sugars together until well combined.
Beat in the eggs, one at a time, until mix. Add the vanilla.
Add 3 1/2 cups of flour, the baking soda and salt, and mix to combine.
Divide the dough in half.
To one half, add the cocoa, and mix until combined.
To the other, add the remaining 1/4 cup flour, and mix.
Refrigerate the dough for an hour (or freeze for 15 minutes).
Using a tablespoon measurement, take a heaping tablespoons of each dough, and wrap them around each other with your hand, then place on a parchment-paper lined baking sheet.
Dip a glass in sugar and press the cookies dough until flat.
Bake on 350 F for 12 to 14 minutes. Let cool for 10 minutes before transferring to a wire rack.