"Marbelous" Cookies

I've been feeling nostalgic while staying at home during this pandemic, thinking about the passage of time - how slowly time seems to flow when you're stuck inside, but also how quickly things can change. As I've been thinking about what baked goods to make next, I thought back to some delicious baked goods from years past.

When I was in university, there was a little coffee shop called "Blue Chip" and they were known for their delicious, fresh baked cookies. My favourite was their "Marbelous Cookie" which was a chewy dark chocolate cookie topped with melty chunks of white chocolate. I would often get them as a treat after a long day of studying.

It was so much fun to recreate a grain-free version of these dark & white chocolate marbled cookies. They have a nice chewy texture with a balanced chocolate flavour. Enjoy them warm out of the oven to get the most out of the melted white chocolate topping!

Marbelous Cookies

Makes ~24 cookies

Ingredients:

• 1 cup butter, room temperature

• 3/4 cup sugar

• 2/3 cup brown sugar

• 2 eggs

• 1 tsp vanilla

• 1 3/4 cup all-purpose gluten-free flour (I used Bob's Red Mill All-Purpose)

• 1/4 cup arrowroot starch

• 3/4 cup cocoa powder

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/4 tsp salt

• 4 oz white chocolate, chopped into small chunks

Directions:

1. Preheat oven to 350 degrees F and lay parchment paper on 2 baking sheets.

2. Mix together gluten-free flour, arrowroot starch, cocoa powder, cinnamon, baking powder, and salt in a medium bowl.

3. In a separate, large bowl, beat together butter and sugar until light and fluffy.

4. Mix in eggs one at a time. Add vanilla and mix until combined.

5. Add in dry ingredient mixture in 2-3 portions and mix well.

6. Refrigerate the cookie dough for at least 1 hour.

7. Remove the dough from the fridge and scoop into 1 1/2 tablespoon balls.

8. Place the cookie dough balls onto the baking sheets and top with white chocolate.

9. Bake for 14-16 minutes.