Decadent Chocolate Marble Butter Cookies
Air Fryer Cookies: Easy & Delicious Chocolate Marble Butter Cookies Recipe
Since getting an air fryer, baking was the first thing I wanted to try! Let’s bake these delightful chocolate marble butter cookies, blending rich chocolate and creamy butter flavors. They’re as beautiful as they are delicious, perfect for an afternoon tea.
Basic Dough Ingredients
- 70g cake flour
- 1g baking powder
Chocolate Dough Ingredients
- 30g cake flour
- 1g baking powder
- 5g unsweetened cocoa powder
Butter Cookie Dough Ingredients
- 30g unsalted butter
- 30g powdered sugar
- 1 egg (approx. 3/4 of the yolk)
- 1g pink salt
- 30g cake flour
- 1g baking powder
- 5g unsweetened cocoa powder
Butter Cookie Dough Ingredients
- 30g unsalted butter
- 30g powdered sugar
- 1 egg (approx. 3/4 of the yolk)
- 1g pink salt
Cooking Instructions
Step 1
Before you begin baking, take the butter and eggs out of the refrigerator and let them come to room temperature. Also, measure out all your ingredients in advance; this will make the baking process much smoother.
Step 2
Prepare the basic dry ingredients for the plain cookie dough. Measure 70g of cake flour and 1g of baking powder. Sift these ingredients through a fine-mesh sieve at least twice. Sifting ensures the ingredients are evenly combined and helps create a lighter, more tender cookie texture.
Step 3
Prepare the dry ingredients for the chocolate dough, which will add a rich chocolate flavor. Measure 30g of cake flour, 1g of baking powder, and 5g of unsweetened cocoa powder. Sift these together through a fine-mesh sieve. Sifting the cocoa powder prevents lumps and ensures it mixes smoothly into the dough.
Step 4
Place the softened unsalted butter (30g) in a mixing bowl. Use a whisk or spatula to cream the butter until it’s smooth and creamy. Ensure the butter is neither too cold nor melted, but at a perfect room temperature for creaming.
Step 5
Add half of the powdered sugar (15g) to the creamed butter. Mix well with a whisk or spatula until combined. Continue mixing until the sugar is well incorporated into the butter, creating a smooth consistency.
Step 6
Add the remaining 15g of powdered sugar to the butter mixture. It’s often best to add it in two stages rather than all at once. This helps ensure the sugar fully incorporates and contributes to the tender texture of the cookies.
Step 7
Continue mixing until the powdered sugar is no longer visible and the mixture is a pale, creamy color. Proper creaming of the butter and sugar is crucial for the texture and flavor of your cookies. Mix until you no longer see any specks of sugar.
Step 8
Crack one egg into a small bowl and lightly beat it with a fork. Add 1g of pink salt and mix well to create an egg wash. The pink salt subtly balances the sweetness and enhances the cookie’s flavor. You’ll add this egg wash in two parts.
Step 9
Gradually add about 3/4 of the prepared egg wash to the butter-sugar mixture, in 2 to 3 additions. Mix thoroughly after each addition to ensure the egg and butter emulsify properly and don’t separate. Use a spatula to cut and fold, or a whisk for quick incorporation.
Step 10
Now, it’s time to divide the dough. Separate the basic butter cookie dough into approximately a 7:3 ratio. To the larger portion (70%), add the sifted dry ingredients for the plain dough (70g cake flour + 1g baking powder).
Step 11
When incorporating the flour, use a spatula to gently mix with a ‘figure 11’ motion (cutting and folding). Avoid overmixing, as this can develop gluten and make the cookies tough. Mix just until you no longer see dry flour.
Step 12
Once the dough is partially combined with the spatula, gently bring it together with your hands. Knead minimally, just enough to form a cohesive dough without visible streaks of flour. Over-kneading will result in tough cookies.
Step 13
To the remaining 30% portion of the dough, add all the sifted dry ingredients for the chocolate dough (30g cake flour + 1g baking powder + 5g cocoa powder).
Step 14
Mix the chocolate dough similarly to the plain dough, using the ‘figure 11’ cutting and folding motion. Mix just until the cocoa powder is evenly distributed. Again, do not overmix.
Step 15
As with the plain dough, bring the chocolate dough together gently with your hands just until no dry flour remains. The key here is to handle it minimally to maintain a tender texture.
Step 16
Take the plain cookie dough and gently flatten it with your hands. This will make it easier to place the chocolate dough on top.
Step 17
Break off small pieces of the chocolate dough and arrange them sporadically over the flattened plain dough. Place them artistically to create the marbled effect.
Step 18
After placing the chocolate dough pieces, gently press them down onto the plain dough with your fingertips. This helps them adhere without smushing the marble pattern.
Step 19
Carefully fold the dough in half. This is where the marble pattern begins to form as the two doughs are layered and pressed together.
Step 20
Gently press down on the folded dough to flatten it again. This process adds layers and helps create a more intricate marble design.
Step 21
Repeat the folding and pressing process 2 to 3 more times. Each repetition will create more complex marbling. Be careful not to overwork the dough, as this can cause the colors to blend too much and lose the distinct marble effect. Aim for a marbled look, not a uniform brown.
Step 22
Once the chocolate and plain doughs are marbled to your liking, shape the dough into a log. Wrap it tightly in plastic wrap and freeze for at least 1 hour, or until firm. Freezing makes the dough easier to slice and helps it hold its shape during baking.
Step 23
Remove the firm, marbled cookie dough from the freezer. Using a sharp knife, slice the dough into uniform rounds, about 1cm thick. Consistent thickness ensures even baking.
Step 24
Line your air fryer basket or baking sheet with parchment paper. Place the sliced cookie dough rounds on the parchment paper, ensuring they are spaced well apart. The cookies will spread as they bake, so give them ample room.
Step 25
Place the cookies in a preheated air fryer set to 165°C (325°F). Bake for 20 minutes. Keep an eye on the cookies towards the end of the baking time; if they brown too quickly, reduce the temperature slightly or shorten the baking time. They are done when the edges are golden brown.
Step 26
Once baked, carefully remove the chocolate marble butter cookies from the air fryer and transfer them to a wire rack. Let them cool completely before handling, as they will be fragile when hot. Enjoy your delicious, homemade marbled cookies!
