Cacao Nib Cookies

There is seriously nothing better than a chocolate chip cookie. It's my cure-all for everything. In fact, I've made chocolate chip cookies so many times, I have the recipe memorized! Now that's what I call obsession dedication. 😉 Since I've been making the same recipe for years, I thought it would be fun to branch out and try a new one. My guardian baking angel must have been looking out for me because as soon as I had the idea, a care package from Earth Fare shows up with cacao nibs inside!  What's great about cacao nibs is they have all the benefits of eating dark chocolate, without the added sugar. The flavor combination is insane! They're salty, sweet, soft on the inside and crunchy on the outside. I mean, what's not to love?! 

Cacao Nib Cookies
3 cups plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup unsalted butter, cold and cut into cubes
3/4 cup + 4 teaspoons light or dark brown sugar
1/2 cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1 cup cacao nibs 
1 cup semi-sweet chocolate chips 
  1. Preheat oven to 375°F. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the cacao nibs and chocolate chips.
  4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
  5. Bake cookies for 15-20 minutes, until light golden brown. Cool on a wire rack, then serve.

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