Cocoa Nib Cookies

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!