Step 1

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add 2 ½ cups of flour, baking powder, baking soda and salt and stir until combined  combined into a wet sand, consistent mixture. At this point, divide the dough in half- a scale for accuracy really helps here. To one bowl, add the remaining ¼ cup of flour, stirring on low just until combined. To the other bowl, add the cocoa powder, stirring on low just until combined. Add 1 cup of chocolate chips to each bowl and fold to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of each kind of dough onto a parchment-lined baking sheet. Next, combine a chocolate dough ball with a plain one. I like to split one of the dough balls in half and sandwich the remaining piece of dough in between. Marble the two together, repeating with the remaining dough balls. Cover the baking sheet tightly with plastic wrap. and place in the fridge to firm up, about 2 hours.

Step 2

When ready to bake, preheat the oven to 350 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookie tops are nearly set, about 12-14 minutes. Allow to cool briefly before sharing.