These delightful cookies combine the rich flavors of chocolate and vanilla in a beautiful marbled pattern.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the vegetable shortening and sugar until light and fluffy.
Use room temperature shortening for easier mixing.
Beat in the egg and vanilla extract until well combined.
Ensure the egg is fully mixed in for a smooth dough.
In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Gently fold in the chocolate, cutting it into the dough with a knife to create a marbled effect.
Do not overmix to maintain the marbled appearance.
Form the dough into small balls and place them on an ungreased baking sheet.
Use a cookie scoop for evenly sized cookies.
Flatten each ball slightly with the bottom of a sugar-coated glass.
Coating the glass with sugar prevents sticking.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.