1 cup unsalted butter, softened at room temperature
3/4 cup brown sugar, firmly packed
3/4 cup granulated white sugar
1 large egg, room temperature
2 teaspoons alcohol-free vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
3 tablespoons unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to help with even browning during the baking process.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated white sugar together using an electric mixer. Continue mixing for about two to three minutes until the mixture is light, fluffy, and well combined.
Add the egg and the alcohol-free vanilla extract to the creamed butter mixture. Beat on a medium speed until the egg is fully incorporated and the batter looks smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring at a low speed just until the flour disappears. Do not overmix the dough at this stage.
Divide the cookie dough into two equal portions in separate bowls. Into the first bowl, fold in the pumpkin pie spice. Into the second bowl, fold in the unsweetened cocoa powder. Mix each until the colors are uniform.
Gently fold half of the chocolate chips into the spiced dough and the other half into the cocoa dough. To create the marble effect, take a small tablespoon of each dough and gently press them together, twisting slightly to create swirls before placing them on the baking sheet.
Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
