We used a recipe adapted from Tish Boyle's book, The Good Cookie. Instead of butter, we used butter of mascarpone cheese (...we learned the hard way that marscarpone cheese forms butter when overbeaten) and the cookies turned out just divine. Tender and moist on the inside with a nice browned crust all around, and studded with pistachios, pecans, hazelnuts, almonds, and chopped cranberries.
Chocolate Marble Chunk Cookies
2 1/4 cups flour
1 tsp baking soda
1 cup mascarpone butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1/4 cup cocoa powder
3/4 cup chopped toasted unsalted pistachios
1/2 cup ground hazelnuts
1/2 cup chopped pecans
1/2 cup chopped cranberries
1/2 tsp cinnamon
1/8 tsp nutmeg
1. Preheat oven to 350 F.
2. Whisk flour, baking soda, and salt, and set aside.
3. With an electric whisk, beat butter and sugars and medium high speed until light, about 2 minutes. Beat in the vanilla and eggs one at a time, mixing well afer each. Add the flour mixture and blend with a fork until just blended.
4. Transfer half of hte dough to another bowl and set aside. Add cocoa powder, cinnamon, and nutmeg to one half of the dough and gently mix until well blended. Evenly divide the mix-ins and add them to each dough.
5. Fill one side of a tablespoon with the light dough, and the other side with the cocoa dough. Roll both into a ball and flatten into a 1.5-inch diameter disk. The dough will be sticky, so it helps to spray your hands with Pam or cover them with water.
6. Space cookies 1.5 inches apart and bake for 10-15 minutes.