Chocolate & Cocoa Nib Cookies
|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!
- 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
- Flake Sea Salt (we used Jacobsen’s Sea Salt)
Preheat your oven to 350 degrees.
Cream the butter and 3 sugars in a stand mixer.
Add the eggs, vanilla, baking soda & salt.
Working in batches (so the mixer doesn’t kick clouds of flour into the air), mix in the flours, just until well incorporated.
Mix in the chocolate and cocoa nibs.
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.
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.
Move the cookies to cooling racks & let them cool (if you can wait that long).
Repeat with more batches until all the cookies are baked.