Chocolate & Cocoa Nib Cookies

Chocolate & Cocoa Nib Cookies

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Chocolate & Cocoa Nib Cookies

wine DRINK PAIRING
Milk with Freshly Grated Nutmeg

Even though this recipe makes a large number of cookies, they vanished almost instantaneously during the photo shoot where the recipe was developed – the staff couldn’t stop eating them!

INGREDIENTS
  • 2 ½ sticks Unsalted Butter
  • ¼ cup Granulated Sugar
  • ½ cup Granulated Piloncillo (could substitute brown sugar)
  • 1 1/3 cup (packed) Dark Brown Sugar
  • 2 large Eggs
  • 2 ½ tsp Vanilla Extract
  • 1 cup + 2 tbsp Bread Flour
  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 ½ tsp Kosher Salt
  • 14oz 60% Bittersweet Chocolate, coarsely chopped (or chips)
  • 4oz Cocoa Nibs
  • Topping:
  • Flake Sea Salt (we used Jacobsen’s Sea Salt)

DIRECTIONS

1

Preheat your oven to 350 degrees.

2

Cream the butter and 3 sugars in a stand mixer.

3

Add the eggs, vanilla, baking soda & salt.

4

Working in batches (so the mixer doesn’t kick clouds of flour into the air), mix in the flours, just until well incorporated.

5

Mix in the chocolate and cocoa nibs.

6

Use a disher (or two spoons) to make cookies on a baking sheet. Sprinkle each cookie with a small amount of flake sea salt. Move the sheet to the oven to bake.

7

Check the cookies after 12 minutes (they’ll probably take 15 minutes to bake) – remove them from the oven when they’re browned around the edges, but blonde on top.

8

Move the cookies to cooling racks & let them cool (if you can wait that long).

9

Repeat with more batches until all the cookies are baked.

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