Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.
Today I want to share a delicious recipe for chocolate swirl cookies! I finally got around to photographing the preparation so I could put it here on the blog so other people can enjoy them, too!
The original recipe came from a cookie cookbook I’ve owned for over 25 years which has a lot of great recipes in it. This recipe will make a fairly small batch of 24 cookies but can easily be doubled or tripled to meet your needs.
Chocolate swirl cookies taste wonderful, they’re nice and soft and simple to prepare, and I’m confident you’re going to love them. Here’s how to make them!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Batter
Measure all-purpose flour, baking powder and salt into a medium-sized bowl. Use a whisk to combine these ingredients, then set the bowl aside.
In a separate large bowl, use an electric mixer to beat brown sugar (light or dark) with granulated sugar on MEDIUM speed. Beat the two sugars until they’re combined.
Add a stick of soft butter to the sugar mixture and beat (on medium) until the butter is fully incorporated and the mixture has a grainy texture similar to wet sand.
Add one large raw egg, light sour cream and vanilla extract to the sugar mixture. On Medium speed, beat these ingredients into the sugar mixture until the batter is fully combined and fluffy.
Combine “Wet” And “Dry” Ingredients
Once you’re done mixing the eggs, vanilla and sour cream in, be sure to scrape down the batter off the sides of the bowl. Grab the reserved bowl you set aside that contains the flour mixture (the “dry” ingredients).
Add the flour mixture to the batter. Use your electric mixer on LOW speed to incorporate the flour mixture only until it is just combined. Be careful to not OVER-MIX the batter. The cookie batter will be fairly thick. Now you are ready for the final step!
Melt The Chocolate For SWIRLING!
Now it’s time to melt the chocolate chips! There are TWO ways you can do this, either in a double boiler OR in the microwave. I prefer the microwave because it is fairly quick and simple, so I will show you this method below.
Whichever method you choose, it is really IMPORTANT to not get water or moisture of any kind in the chocolate or it will “seize up” and get hard, and you DO NOT want that. Here’s how to melt the chocolate chips in a microwave.
Place 1 cup of the semi-sweet chocolate chips in a completely dry microwave-safe bowl or container. Heat on HIGH power for 30 seconds. Remove bowl and stir. Repeat this process in 30 second rounds (HIGH heat), removing the bowl after each round to stir the chocolate.
The chocolate will take about 4-5 rounds of 30 seconds of heating/stirring to fully melt the chocolate until it is fully smooth after stirring. You can see below 4 stages of the chocolate melting. It is important to melt it in small 30 second bursts so the chocolate doesn’t get overheated and burn.
Once the chocolate has fully melted, let it cool for one minute, then pour it on top of the cookie dough. Now it’s time to “marble” the cookie dough with chocolate!
Swirl In The Chocolate
Use a wooden spoon or spatula to gently swirl the chocolate through the plain batter. Do not completely mix in the chocolate, simply swirl it through the thick batter to give it a nice, marbled look.
Once the chocolate is dispersed, the cookie dough is ready to drop on the baking sheet and head to the oven for baking.
Time to Bake Some Cookies!
Drop the cookie batter by Tablespoons onto an UNGREASED cookie sheet (or sheets). There should be enough cookie dough to make 2 dozen cookies. Leave about 2 inches between each mound of cookie dough, to give the cookies room to spread.
Bake them at 300°F. for 20-22 minutes. When done, the cookies will be “set” around the bottom edges, and the cookies will be light brown in appearance. The cookies will be fairly soft, so place the baking sheets on a wire rack and let the cookies cool for a couple minutes before attempting to remove them from the pan.
Serve And Enjoy Chocolate Swirl Cookies
After the cookies have rested 1-2 minutes and firmed up slightly, use a spatula to transfer them off the baking sheet and onto a wire rack to finish cooling. We feel like these chocolate swirl cookies taste best when served at room temperature!
The chocolate swirl cookies should have a marbled appearance showing the plain batter and the chocolate swirled batter which produce a pretty good-looking cookie!
When the cookies are at room temperature, transfer them to a serving platter and dig in. The cookies are soft and have wonderful chocolate flavor throughout, so watch how quickly they will disappear!
If you have any leftovers you want to keep longer, these chocolate swirl cookies can definitely be frozen. Wrap them in plastic wrap then store in the freezer in an airtight container or freezer bag, then you can pull out a few decadent cookies to enjoy another day!
I hope you have the opportunity to try these cookies and trust that everyone you share them with enjoy them as much as we do! They’re really good (and they also freeze very well).
Thank you for taking time out of your busy day to stop by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More COOKIE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious cookie recipes to check out, including:
- Chocolate Crinkle Cookies
- Classic Peanut Butter Cookies
- Oatmeal Cranberry Pecan Cookies
- Lemon Meltaway Cookies
- Peppermint Pinwheel Cookies
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Original recipe source: “Mrs. Fields Best Ever Cookie Book!”, by Debbi Fields, page 32, published in 1998 by Time-Life Books
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup brown sugar (packed) light or dark
- ½ cup granulated sugar
- ½ cup butter softened (equals 1 stick)
- 1 large egg
- ½ cup light sour cream
- 1⅛ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat oven to 300℉. (or 148.88℃.)
Measure flour, baking powder and salt into a medium bowl. Use a whisk to combine; set bowl aside.
In separate large bowl, use electric mixer to beat brown sugar with granulated sugar on MEDIUM speed until combined. Add soft butter; beat until fully incorporated and mixture has a texture similar to wet sand. Add egg, sour cream and vanilla. Beat on medium speed until fully incorporated and batter is fluffy.
Scrape batter down from the sides of the bowl. Add reserved flour mixture; beat on LOW speed to incorporate flour only until batter is thick and just barely combined. Be careful not to OVER-MIX the batter.
Melt chocolate-it's IMPORTANT to not get water or moisture in the chocolate or it will "seize up" and get hard; Here's how to melt chocolate chips in a microwave. Place chocolate chips in a dry microwave-safe container. Heat on HIGH for 30 seconds. Remove bowl; stir. Repeat in 30 second pops of power (HIGH heat) and remove after each one to stir chocolate. Important- Only melt it in 30 second bursts so chocolate doesn't burn. It takes about 4-5 rounds of 30 seconds of heating/stirring to fully melt chocolate.
Let fully melted chocolate cool for 1 minute, then pour it onto the dough. Use a wooden spoon or spatula to swirl chocolate through the batter. Do NOT completely mix in the chocolate, simply swirl it through for a nice, marbled look.
Drop dough by Tablespoons 2" apart onto UNGREASED cookie sheet(s). Bake at 300°F. for 20-22 minutes. When done, cookies will be "set" around edges and light brown in appearance. Place baking sheets on a wire rack; let soft cookies cool 2 minutes (to firm up slightly) before removing them from the pan.
Use a spatula to transfer cookies from baking sheet onto a wire rack to finish cooling. Serve at room temperature and enjoy!
Note: Light sour cream was used in this recipe and the caloric calculation, but regular (full fat) sour cream may be substituted, if desired.
Here’s one more to pin on your Pinterest boards!