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My youngest daughter, Jessica, made these cookies when I was visiting her in June 2019. These are some rocking cookies!!

I asked her to provide the recipe for the blog. The original recipe is from Crepes of Wrath. Unlike most other recipes you’ll find here, this one is unchanged from the original. Again, these cookies are excellent.


  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, melted
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups chocolate, roughly chopped (I like to use 1 cup dark and 1 cup semi-sweet or milk)
  • fleur de sel or sea salt, for sprinkling


  1. Preheat your oven to 350 degrees F. In the bowl of your mixer, beat together your melted butter and sugars. Add in the egg, mix until combined, then the egg yolk, and mix until combined. Add in the vanilla and mix.
  2. Whisk together your flour, baking soda, and salt. Gradually add it to the sugar mixture and mix until just combined, scraping down the sides of the bowl as needed. Fold in the chopped chocolate.
  3. Line your baking sheets with parchment, and scoop out 2-tablespoon sized balls onto your sheets. Bake for 12-15 minutes, until just lightly golden and set. All to cool on the sheets for a few minutes before removing.

C|D’s Notes

  • Don’t forget to sprinkle the salt on top. It’s makes a huge difference!
  • If you want to add nuts, go for it. So far we haven’t done so because the cookies are great the way they are.
  • We made these cookies as part of the cookies we made for Christmas eating and giving. For gift giving, we did a single tablespoon to get a smaller size that fits well in the box.
  • Another interesting twist is to bake them on your grill or smoker. If using the smoker, you’ll notice a very slight hint of the smoke. It’s not enough to think you’re eating a brisket but it does add another dimension of flavor.
  • These will keep well in an airtight container at room temperature for up to 1 week, or frozen (then thawed out when you want to eat them) for up to 3 months.