These are pretty addictive, so be careful! They have three kinds of chocolate – cocoa powder, chocolate chips, and cocoa nibs. The nibs balance out the sweetness, and have a slight crunch. Depending on how you like your cookies you can adjust the baking time. I like mine slightly chewy but with a good bite to them, so I used the cooking time I listed here. Some people like them crunchy, so feel free to leave them in a little longer if that applies to you.
These are refrigerator cookies, so you need to mix them a few hours before you are going to bake them.
I found this recipe in The Grand Central Baking Book by Piper Davis and Ellen Jackson.
What you need:
1 & 1/4 cups unbleached all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, room temperature
1/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup cocoa nibs
1/2 cup semi-sweet chocolate chips
(nope, there’s no egg in here!)
What you do:
1. Beat the butter, then mix in the sugars for about 3 minutes, or until very smooth. Add the vanilla.
2. Add the dry ingredients, mixing until just incorporated. Fold in the cocoa nibs and chocolate chips.
3. Divide the dough into 2 pieces and place on parchment or wax paper. Form into logs, then roll them up and refrigerate for about 2 hours. You could leave the dough in the fridge for a few days, or freeze for a few months.
4. Preheat the oven to 325F and line baking sheets with parchment paper.
5. Using a very sharp knife, slice the dough into rounds about 2 cm thick. Place on the baking sheets with a little space between them. Bake for 15-16 minutes, rotating the pans half way through the baking.
I served them with some vanilla ice-cream and chocolate fudge sauce. Yummmmy!