Break N' Drop Chile Chocolate Chip Cookies
"My sister used to be the queen of slice-n-bake cookies, except by the time we caught a good cookie rhythm, the new slice-n-bake turned to more of a break-n-drop. We'd buy frozen bricks of cookie dough that were served on a flimsy piece of cardboard, and my sister would break off one square at a time, and cook them in the toaster oven. She was also a thirteen-year-old twig, and didn't mind waiting for her food. Sometimes she'd even put them in there and forget about it, letting the edges blacken and the center dry out. When it was my turn, though, I'd conjoin two or three squares of dough, molding them into a freakish loop, and arrange them on a sheet tray. Minutes later I was in mega-cookie heaven. I'd stand at the edge of the kitchen counter waiting, watching the orange coils in the toaster heat my cookie. Most of the time I couldn't wait, though, and I'd pull the tray out too early, when it was still a little undercooked and pale in the center. That's the only way I take my cookies now, and also with a little chile powder and flaky sea salt, because I'm grown. These cookies have a widespread and addictively crunchy edge!"
-- @chocolateforbasil
Recipe Intro From chocolateforbasil

Republished with permission from Black Girl Baking by Jerelle Guy, as published by Page Street Publishing Co, 2018.

This recipe is featured in a video hosted by Chef Roble and Jerrelle Guy of Chocolate for Basil at Feedfeed Brooklyn in celebration of the re-release of Urban Legends / Universal Music Group’s Chocolate City Album by Parliament.  Click here to read more about how Roble and Jerrelle made chocolate desserts while discussing the Album at Feedfeed Brooklyn!

Purchase the Chocolate City album by Parliament here!


Prep time 10mins
Cook time 10mins
Serves or Makes: 24


  • 2 1/ 4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon salt
  • 1 cup unsalted butter, or virgin coconut oil, softened
  • 1 cup packed light brown sugar
  • 3/ 4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/ 2 cup flax eggs
  • 2 (3.5 ounce) bars chile chocolate, chopped
  • 1/ 2 cup semisweet chocolate chips
  • Flaked sea salt, for sprinkling
  • Chile powder, for sprinkling


  • Step 1

    Have a lined 9-inch (23-centimeter) square container with a lid for storing the cookies nearby.

  • Step 2

    In a bowl, mix together the flour, baking soda and salt. Set aside.

  • Step 3

    In a separate bowl with a handheld mixer or in a stand mixer with a paddle attachment, cream together the softened butter, sugars and vanilla until fluffy. Slowly add the flax egg, beating until combined. Add the flour mixture, beating on low speed until thick. Fold in the chopped chocolate and chocolate chips, saving some for topping.

  • Step 4

    Transfer the dough to the lined container pressing it down evenly to shape, and sprinkle on more chocolate chips, pressing them lightly into the dough, and then sprinkle on salt and chile powder. Score the dough into 25 squares and place in the freezer until ready to bake.

  • Step 5

    Preheat the oven to 375ºF (190ºC or gas mark 5). Break off as many squares of the dough as you like and place them on a lined baking sheet, leaving about 2 inches (5 centimeters) around each cookie. Bake for 10 to 12 minutes, or until the cookies are just browned around the edges and a little golden on top. It should be slightly undercooked. Remove from the oven and transfer to a wire rack to cool slightly before eating.

  • Step 6

    Note: Make sure the chile powder is plain chile powder and not mixed with other spices–cumin and garlic powder are delicious but not here.