Cocoa Nib Cookies
These Cookies are good.
They’re packed full of cocoa, chocolate chips and cocoa nibs.
They’re crunchy, nutty and super chocolatey and I’m not going to divulge how many of them I’ve eaten over the last 2 days!
Cocoa nibs are the dried and fermented seed that cocoa butter and cocoa solids are extracted from. They have a very bitter and nutty chocolate taste and they add such a beautiful crunch to the cookies. I also like to add a sprinkle to my oatmeal and they’d be lovely in granola. I purchase cocoa nibs at my local natural foods store.
The recipe for these gems comes from The Grand Central Baking Book and you really should make them as soon as you possibly can!
Cocoa Nib Cookies
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
12 tbsp (1 1/2 sticks) unsalted butter at room temp.
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
1/3 cup cocoa nibs
1/2 cup semi sweet chocolate chips
Sift together the dry ingredients and set aside
Using a mixer with the paddle attachment, cream the butter and sugars together. Beat until it’s very smooth, about 3-5 minutes. Add the vanilla.
Add the dry ingredients and mix jut until everything’s incorporated. Fold in the chocolate chips and cocoa nibs.
divide the dough into two portions and place each portion on a large piece of wax or parchment paper. Shape the dough into two logs about 2 inches in diameter and roll tightly in the paper. I formed mine into more of a square cookie after i rolled the dough up.
Chill for 2 hours (or pop it in the freezer for 30 minutes)
Preheat the oven to 325 degrees.
Line two baking sheets with parchment paper.
Slice the chilled dough 1/4 to 1/2 inch thick and place about 1 inch apart on the cookie sheet.
If the dough is crumbling when you slice it, let it warm up on the counter for 5-10 minutes.
Bake cookies for 15-20 minutes, rotating pans halfway through the baking time.
Try not to eat them all at once!