Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat.

Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Cream together with an electric mixer until light and smooth.

Add the eggs and vanilla extract. Beat until the mixture becomes light and fluffy.

Add the baking soda and salt and mix until evenly combined.

Gradually add the all-purpose flour, mixing a little at a time until completely incorporated. Avoid overmixing once the flour has disappeared into the dough.

Divide the cookie dough into three equal portions.

Add orange food coloring to one portion and brown food coloring to another. Leave the third portion its natural cream color. Mix each colored portion just until the desired shade is reached.

Divide the chocolate chips between all three portions and gently fold them into the dough.

Take small amounts of orange, brown, and natural dough and gently combine them to form approximately 2-ounce cookie dough balls. Avoid overworking the colors so the dough keeps its marbled appearance.

Arrange the cookie dough balls on the prepared baking sheets, leaving enough room between them to spread. Press each ball down slightly.

Bake the Harvest Marble Chocolate Chip Cookies for 8–10 minutes, or until the edges are lightly golden and the centers appear just set.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.