I made these mandelbrot cookies inspired from chef Tom Colicchio. I changed the walnuts to chocolate chips for extra sweetness and kept some cookies plain. Original recipe called for 1 1/2 of chopped walnuts.


3 1/2 cups unbleached flour

2 tsp baking powder

1/2 tsp sea salt

3 large organic eggs

1 cup cane sugar

1 cup vegetable or coconut oil

1 tsp pure vanilla extract

1/2 cup semi sweet chocolate chips


Pre-heat oven to 350 degrees. Line 1 large or 2 small cookie trays with parchment paper. In a stand-up mixer blend eggs, cane sugar, oil and vanilla. Add unbleached flour, baking powder and sea salt and mix until blended. Stir in chocolate chips in half the batter. Place some flour on counter and take out batter in 1/4 batches. Roll batter into 2 x 10″ logs. Place on cookie trays and bake for 30 minutes. Take out and cool for 5 minutes. Cut logs into 1/2″ pieces. Place pieces on side and put back in the oven and bake for another 10 minutes. Let cool and then transfer to cooling rack with parchment paper. Let stand until completely cooled off and then store in air tight tin container. Enjoy!