Chocolate Chip Mandelbrot for an Exercise in Mandelbrot Fractal Generation
Recipe type: Dessert
Cuisine: cookies
Closely adapted from Gale Gand
  • 8 T (1 stick, ½ cup) unsalted butter, softened
  • 1¼ cups sugar
  • 2 T vegetable oil
  • 4 large eggs
  • ½ cup lemon juice
  • 1 T vanilla
  • 5¼ cups (687 g) AP flour
  • ½ t baking soda
  • 2 t baking powder
  • ½ t salt
  • 2½ cups miniature semisweet chocolate chips
  • ½ cup cacao nibs
  1. Preheat the oven to 350 F. Prepare a baking sheet by either buttering it, or lining it with silicone or parchment (I used silicone).
  2. Whisk together the flour, baking soda, baking powder and salt. Set aside.
  3. Cream the butter until light and fluffy. And the sugar and beat until smooth, then add the oil and beat until smooth. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides and bottom of bowl as needed. Beat in the vanilla and lemon juice.
  4. Add the flour mixture to the butter mixture--work slows, incorporating the flour in increments, not all at once. Do not over mix. After the last addition, before it has been completely incorporated, add the chocolate chips. Mix the entire dough just until all chocolate chips and streaks of flour have been evenly incorporated.
  5. Divide the dough into 5 roughly equal portions. Using wet hands, shape into 5 logs on the prepared cookie sheet, lying horizontally, about 1½ inches in diameter. Space the logs as far apart as you can.
  6. Bake for 25-30 minutes, until the logs have become light golden brown. Let cool for at least 1 hour, and then slice into ¾ inch slices. Turn the oven on to 300 F. Spread the slices on 2 cookie sheets and return them to the oven. Toast for another 20-30 minutes. Cool cookies completely before storing.
Recipe by The Spiced Life at