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Recipes » Blue Dory Cookies

Blue Dory Cookies

By Kate Morgan Jackson

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These amazing Blue Dory Cookies from the classic Block Island bed and breakfast are chocolate chunk cookies made with only four ingredients!  How much better could a cookie recipe get?

blue dory cookies
Table of Contents
  • Why we love this recipe
  • Ingredients you need to make this cookie recipe
  • Here's how you make this cookie recipe
  • Blue Dory Cookies FAQ
  • Other cookie recipes that we love
  • Could you leave us a review? 😋

Why we love this recipe

There are so many reasons to love this completely unique chocolate chip cookie recipe. First and most importantly, they have a secret ingredient (more on that later!) that makes them addictively delicious.

Second, you only need four – four! – ingredients to bake up a batch of these scrumptious cookies.

And for anyone who has ever visited the lovely Blue Dory Inn on Block Island, Rhode Island. they are a reminder of delicious summer days.

The Blue Dory is a little bit of heaven right in the center of the tiny town. Rocking chairs on the porch, antique furniture in the rooms, walking distance to the beautiful New England beach…and Blue Dory Cookies.

Every afternoon we would come back from wherever we had been that day and there would be a plate of these warm, wonderful cookies on the kitchen table. They are chocolate chunk cookies, but they are lighter and not as sweet as your traditional chocolate chip cookie, and totally addictive.

Finally one day I asked the owner what the secret was, and she told me the only sweetener was maple syrup. Which you can’t really taste in the cookie, but it is the perfect ingredient. And then she wrote out the recipe on a piece of the inn stationary, and I have treasured it ever since.

blue dory inn recipe

Now, I know that piece of paper says chopped walnuts, and you are perfectly free to put those in if you like — I’m sure they would be lovely. But the Blue Dory cookies we had back in the day only had chocolate chunks, and so that is the only way I have ever made ’em.

Ingredients you need to make this cookie recipe

Blue Dory Cookie ingredients
  • Self-Rising Flour: Make sure you use this variety, not all-purpose flour.
  • Butter: Salted or unsalted is fine, and if you have it at room temperature it will beat up more quickly.
  • Chocolate Chunks: You can usually find these in the baking aisle.
  • Maple Syrup: Use the real stuff, not imitation syrup, for the very best flavor.

Here’s how you make this cookie recipe

STEP 1: Preheat your oven to 350 and line a couple of cookie sheets with parchment paper or a silicone mat.

STEP 2: Cream a pound of room temperature butter in your mixer until it is nice and fluffy. Stir in  four and a half cups of self-rising flour at low speed.

STEP 3: Add a cup and a half of maple syrup in a slow, steady stream.

STEP 4: Stir in 2 cups of chocolate chunks.

STEP 5: Bake them up for fifteen long minutes.

STEP 6: Cool for 5 minutes on cookie sheet, then cool on wire cooling racks.

STEP 7: (the most important step!) Give the first one to your sweetheart with a kiss and a hug. Make vacation plans.

Blue Dory Cookies FAQ

What is self-rising flour?

Self-rising flour has a little salt and a little baking powder mixed in with a soft version of all-purpose flour, so the leavening agent (the thing that makes your cookies rise and gives them that soft and fluffy texture) is all in there. You can find self-rising flour in the baking aisle right near the regular all-purpose flour.

Can chocolate chips be used instead of chocolate chunks?

Technically yes, but one of the magical parts of this cookie is the big pockets of chocolate that you get from the chunks. They can sometimes be found in the baking aisle of your supermarket, and Target is pretty reliable about stocking them. When I can’t find them, I buy about six Hershey bars and break them into chunks.

This recipe really doesn’t need any sugar?

I promise that between the maple syrup and the chocolate, these cookies are going to be just the right amount of sweet! And it’s fun having folks try and guess what the secret ingredient is!

Have a question that I didn’t cover?

Pop your question in the comments section below and I will answer pronto!

Other cookie recipes that we love

Melting Moments Cookies
Melting moments cookies are a delightful little sugar cookie guaranteed to melt the heart of the lucky person you bake them for!
Melting Moments Cookies
Melting moments cookies are a delightful little sugar cookie guaranteed to melt the heart of the lucky person you bake them for!
My Grandma’s Molasses Cookies
This recipe for my grandma’s molasses cookies makes the perfect classic, spicy cookie. As she used to say, take one cookie for each hand!
My Grandma’s Molasses Cookies
This recipe for my grandma’s molasses cookies makes the perfect classic, spicy cookie. As she used to say, take one cookie for each hand!
Rum Raisin Oatmeal Cookies
There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe!
Rum Raisin Oatmeal Cookies
There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe!

So if you are looking for the perfect, peaceful, romantic bed and breakfast getaway, the Southern husband and I highly recommend the Blue Dory.

And in the meantime, make their wonderful cookies for someone you love.

Want to round out your meal? This recipe pairs well with...

fresh mint teaFresh Mint Tea
how to make lemonade iced teaLemonade Mint Iced Tea
red wine hot chocolateRed Wine Hot Chocolate

Could you leave us a review? 😋

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰

 

Print

Blue Dory Cookies


★★★★★ 5 from 1 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 40 cookies 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

These amazing Blue Dory Cookies from the classic Block Island bed and breakfast are chocolate chunk cookies made with only four ingredients!  How much better could a cookie recipe get?


Ingredients

  • 1 pound butter
  • 4 1/2 cups self-rising flour
  • 1 1/2 cups maple syrup
  • 2 cups chocolate chunks

Instructions

  1. Preheat your oven to 350 and line a couple of cookie sheets with parchment paper or a silicone mat.
  2. Cream butter in mixer until fluffy. Stir in flour at low speed.
  3. Add maple syrup in a slow, steady stream.
  4. Stir in chocolate chunks.
  5. Drop onto greased cookie sheets 2 inches apart and bake for 15 minutes.
  6. Cool for 5 minutes on cookie sheet, then cool on wire cooling racks.
  7. Give the first one to your sweetheart with a kiss and a hug. Make vacation plans.

Notes

 

Self-Rising Flour: Make sure you use this variety of flour and not regular all-purpose flour.  It’s easy to find in the baking aisle.

Butter: Either salted or unsalted will work fine – I tend to use salted for this recipe.

Maple Syrup: Use the real stuff!  No imitation maple syrup for this recipe…look for it in the breakfast aisle of your supermarket.

Equipment We Used For This Recipe

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1 cookie21813.6 g170.4 mg12.5 g7.7 g25.6 g1.2 g2.3 g24.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on December 8, 2009

Good for: Christmas/Holidays

Last Post:
Oatmeal Sandwich Cookies with Rum Raisin Filling
Next Post:
Turkey, Cranberry, Brie and Bacon Panini

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Comments

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  1. joanh says

    December 8, 2009 at 2:46 am

    yum.. gotta love a recipe that has 4 ingredients!!! thanks for sharing, they look delicious!

    Reply
  2. Christine says

    December 8, 2009 at 2:31 pm

    No kidding! I'd try almost any recipe with four whole ingredients, but especially cookies.

    Reply
  3. Nutmeg Nanny says

    December 8, 2009 at 5:27 pm

    What a simple delicious recipe! I need to give this a whirl:)

    Reply
  4. vincent says

    December 8, 2009 at 6:55 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    Best regards,

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    Reply
  5. SavoringTime in the Kitchen says

    December 8, 2009 at 8:43 pm

    Oh my, they sure look delicious!

    Reply
  6. Karly says

    December 8, 2009 at 10:12 pm

    I'm going to have to try these! They look and sound amazing and I'm addicted to chocolate chip cookies!

    Reply
  7. Susan says

    December 9, 2009 at 2:17 pm

    Oh how I'd love to go back to Block Island next summer!! I just fell in love with this tiny island when I visited years ago…bet it hasn't changed all that much over the years!And these cookies look so easy to make…only 4 ingredients?!! How easy is that?!

    Reply
  8. Valerina says

    December 9, 2009 at 2:41 pm

    These cookies look scrumptious! I am always looking for a new c.c.cookie recipe. :)

    Reply
  9. Lisa says

    December 13, 2009 at 5:10 am

    I want one!

    Reply
  10. ellen9 says

    January 14, 2010 at 2:29 am

    Am making these tonight, and I realize a beautiful thing. There are no eggs in this recipe. No possibly salmonella-bearing eggs.
    Raw cookie dough rides again! Let the spoon lickin' begin! (okay, so it already has in this kitchen. . .)

    Reply
  11. Anonymous says

    January 28, 2010 at 5:00 pm

    I am in love with these! I just made them and added hickory nuts to this recipe. It is a shortbread cookie for sure and the kind of cookie that makes you bend at the knees. Thank you!

    Reply
  12. Anonymous says

    April 25, 2010 at 8:14 am

    Your blog is gorgeous.I love all your pictures, i am eating with my eyes first.Awsome!
    Thank you!

    Reply
  13. Anonymous says

    July 15, 2010 at 5:02 am

    Thank you!! I have been looking for this forever!! I also think the chocolate is semi-dark and she chops it up,..no preformed chips!

    Reply
  14. Ashley says

    August 27, 2010 at 1:09 pm

    Oh my goodness!! These are SO fantastic!!!! I have been digging around blogs looking for cookie recipes to take to college with me…I wanted things that were unique.

    These are SO unique. I'm making them at 7-8 in the morning, and there's a cool breeze wafting the smell around the house. It's driving my mom nuts!!!!!

    Reply
  15. Anonymous says

    December 6, 2010 at 11:54 pm

    Two questions:
    What kind of chocolate chunks?
    I assume this is legit maple syrup, and not Mrs. Butterworth's, right?

    Reply
  16. Kate Morgan Jackson says

    December 7, 2010 at 1:16 am

    Anon: Any kind of chocolate chunks will do. I like Ghiradelli but Hershey or Nestle will do in a pinch. And I only use Vermont maple syrup from my hometown, but any pure kind will do. :)

    Reply
  17. viagra online says

    December 9, 2010 at 3:43 pm

    You keep surprising me with your recipes, I will do this one for the weekend, my girlfriend loves pastry and sweats, I know she will enjoy this.

    Reply
  18. Ernie says

    December 21, 2010 at 5:06 pm

    Should the butter be cold, room temp, or does it matter?

    Reply
  19. Kate Morgan Jackson says

    December 22, 2010 at 12:16 pm

    Hi Ernie – room temp will definitely make it easier to cream the butter. Happy baking!

    Reply
  20. Invertir en oro says

    May 31, 2011 at 8:49 pm

    i would like to cook this food, looks delicious.

    Reply
  21. Inversiones en petroleo says

    May 31, 2011 at 8:50 pm

    hello, i think that this recipe is very good.

    Reply
  22. Inversiones en oro says

    June 2, 2011 at 8:17 pm

    Wow! Its looking awesome…. Really its an interesting informative blog post here…. Keep posting such an amazing blog post.

    Reply
  23. Anna says

    September 6, 2011 at 4:56 pm

    i've had this bookmarked for a while but finally have a day off and i'm baking them now. just stole one from the first batch and they're absolutely delicious. I didn't add walnuts but i can see them being a definite plus for next time. STILL CANT BELIEVE that this only has 4 ingredients?!

    Reply
  24. T says

    May 29, 2012 at 10:24 am

    You know when I saw these Kate I had to try them out because I’m a sucker for CC cookies, Never made cookies with just maple syrup so I thought I would give them a try kind of expensive to make if using premium chocolates & pure maple syrup. One word of caution to all who make these make sure you use a semi-sweet chocolate not bittersweet. I made the mistake of using bittersweet chocolate mixed in with some semisweet and they tasted bitter not sweet at all. I also used unsalted butter as force of habit if you do that make sure you add 1 teaspoon or more of salt otherwise they will taste bland most cookies have salt. I added a handful of chopped toasted pecans as I was raised with pecans in my chocolate chip cookies. Different tasting that what I’m accustomed too guess I’m tainted somewhat to my old ways. They were nice but not for me guess because I was raised on toll house cookies not using maple syrup thus prefer a different texture more sweeter and with a taste of vanilla & almond flavoring. Thanks Kate

    Reply
    • Kate says

      May 29, 2012 at 3:03 pm

      I’m glad you gave them a try, anyway! They are definitely not as sweet as regular toll house cookies (I like that part, but that’s what makes the world go ’round :) ) and you are definitely right about using semi-sweet chocolate and not bittersweet. Thanks for trying though!

      Reply
      • ruthie says

        January 29, 2013 at 3:05 pm

        Not as sweet, that’s for me. The best chocolate chip cookies I ever had were when a friend forgot the white sugar when she made hers. They were not only less sweet, but they had a richer flavor, IMO — I never use the white sugar anymore.

        I’ll have to try these. The idea of syrup as the sweetener is very intriguing.

        Reply
        • Kate says

          January 30, 2013 at 7:29 am

          These are one of my favorite, favorite cookie recipes for that very reason. :)

          Reply
  25. Winnie says

    January 25, 2013 at 8:24 am

    Oh these look great. I never had maple syrup in a cookie, so this is on my list to make. Your brown sugar cookies look yummy too, and they can be served to my hubby as he can’t have chocolate.

    Reply
    • Kate says

      January 26, 2013 at 3:57 pm

      Thanks Winnie! The Blue Dory cookies are some of my very, very favorites – it’s kind of crazy that such good cookies can come from so few ingredients!

      Reply
      • April says

        February 6, 2013 at 9:51 pm

        Hi – Could you please let me know how many cookies this recipe makes? Thanks!!

        Reply
        • Kate says

          February 7, 2013 at 7:25 am

          It depends how big you make them, but I usually get around 30-35 out of this recipe – enjoy!

          Reply
          • April says

            February 7, 2013 at 8:29 am

            Great, thanks so much for getting back to me!

      • Billie says

        July 27, 2016 at 12:05 am

        We stayed at the Blue Dory a lot of years ago! They served them in the afternoon & so good. Cleaning out a draw today & found Blue Dory Barnicals written on a slip of paper. When looking it up just now saw your recipe. I will have to try them. Thank you because it sure brought back great memories.

        Reply
        • Kate says

          July 27, 2016 at 7:16 am

          Isn’t the Blue Dory the best? And if we can’t actually live there, at least we can make their cookies! :)

          Reply
  26. Allie says

    October 11, 2013 at 3:18 pm

    Hi! I just made these after looking for a simple cookie recipe with self raising flour. This is such an easy yummy recipe. The biggest challenge was working out how to convert into grams since I’m English and cookies are not my specialty think I made the dollops a bit big as I now have huge cookies but that’s fine by me haha! Thanks :)

    Reply
    • Kate says

      October 24, 2013 at 8:47 am

      There’s absolutely nothing wrong with big Blue Dory Cookies! Glad you liked them, even with the math challenges! :)

      Reply
  27. Cassandra Klesch says

    July 9, 2019 at 6:24 pm

    This recipe looks unique. Theinimal ingredients are om the same vein as a Russian tea cake or Mexican wedding cookie. I am definitely making these.

    Reply
    • Kate Morgan Jackson says

      July 10, 2019 at 11:32 am

      I hope you love them as much as we do!

      Reply
  28. Judy says

    April 15, 2020 at 8:36 pm

    We make maple syrup from our land here in Wisconsin and I just had to try this recipe. I don’t use sugar and I will definitely be making these cookies again, my husband just loved them.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      April 16, 2020 at 9:53 am

      Judy! I’m so glad – and how wonderful that you make your own maple syrup! :)

      Reply
  29. Martha in KS says

    December 9, 2021 at 2:35 pm

    When I saw Blue Dory, all I could think of was “Just keep swimming…” lol

    Reply
    • Kate Morgan Jackson says

      December 12, 2021 at 1:59 pm

      Ha! That’s right! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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