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Chocolate Marble Slice-and-Bake Cookies

Chocolate Marble Slice-and-Bake Cookies

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Tender golden cookies with dark chocolate marbling running through every slice. The dough is shaped into logs, frozen until firm, then sliced and baked - an easy make-ahead method that gives every cookie its own unique swirl.
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Prep Time 20 minutes
Cook Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 35 minutes
Servings: 36 to 48 cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 sticks pareve margarine or plant-based baking sticks (3/4 cup; 170 g), softened
  • 1 1/2 cups granulated sugar (300 g)
  • 3 cups all-purpose flour (360 g)
  • 1 1/4 tsp baking soda
  • 1 large egg
  • 1-2 Tbsp water (15-30 mL), as needed
  • 3 Tbsp unsweetened cocoa powder (about 15 g)
  • 1 Tbsp oil (15 mL)
  • 1/4 tsp fine salt (optional if using an unsalted baking stick)

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Small bowl
  • Electric mixer or sturdy spoon
  • Parchment paper
  • Sharp knife
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Make the Dough - Soften the margarine. It should be soft enough to press with a finger but not melted.
  2. Cream margarine and sugar. Beat together for about 2 minutes, until creamy and evenly combined.
  3. Add the egg. Mix until fully incorporated.
  4. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and optional salt.
  5. Combine. Add the dry ingredients to the margarine mixture.
  6. Add water gradually. Start with 1 Tbsp water and mix until a crumbly dough begins forming.
  7. Check the dough. Squeeze a handful gently. If it holds together, do not add more water.
  8. Adjust only if needed. If the dough still falls completely apart, add the second tablespoon of water a little at a time.
  9. Make the Chocolate Marble - Make the cocoa paste. Stir together the cocoa powder and oil until smooth.
  10. Add it in patches. Spoon or drizzle the cocoa mixture over several areas of the pale cookie dough.
  11. Fold gently. Fold and press the dough together only 3-5 times.
  12. Stop early. The dough should still show clear pale sections and dark chocolate streaks. Do not knead until evenly brown.
  13. Shape and Freeze the Logs - Divide. Split the dough into 2 or 3 portions.
  14. Shape. Place one portion on parchment paper and compress it into a log about 1 1/2-2 inches thick.
  15. Round the log. Use the parchment to help roll it back and forth gently until reasonably even.
  16. Wrap. Wrap the log tightly in parchment or plastic wrap.
  17. Repeat. Shape and wrap the remaining dough.
  18. Freeze. Freeze the logs for about 1 hour, until very firm.
  19. Slice and Bake - Preheat. Heat the oven to 350°F / 175°C.
  20. Prepare the pans. Line baking sheets with parchment paper.
  21. Work one log at a time. Keep the remaining logs cold while slicing the first.
  22. Soften slightly if needed. If the log is rock-hard and cracking, let it stand at room temperature for about 10-15 minutes.
  23. Slice. Use a sharp knife to cut rounds about 1/4 inch thick.
  24. Space. Place the cookies about 1 1/2-2 inches apart on the baking sheet.
  25. Repair cracks. If a slice cracks slightly, press it gently back together with your fingers.
  26. Bake. Bake for about 12-15 minutes, beginning to check at 12 minutes.
  27. Check for doneness. The edges should look set, the bottoms should be just lightly golden, and the centers should no longer look raw.
  28. Cool on the pan. Let the cookies rest on the baking sheet for about 5 minutes.
  29. Finish cooling. Transfer to a wire rack and cool completely.

Notes

Make Ahead, Storage & Freezing
  • Unbaked logs: Wrap tightly and freeze for up to 2-3 months.
  • Bake later: Let a deeply frozen log soften just enough to slice, then bake normally.
  • Baked cookies: Store airtight at room temperature for about 5-7 days.
  • Freezer: Fully cooled baked cookies can be frozen for up to 2 months.
Bubby's Tip
Do not try to make every cookie have the same swirl. The prettiest batch is the one where every slice looks a little different - that is how you know you stopped mixing at exactly the right time.

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