Cacao Nib Cookies


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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