Hello again! It’s Susannah from Feast + West. I love to blog about food and travel, and I am all about a good chocolate chip cookie. But I can never just have a plain chocolate chip cookie.
No, there has to be something else. (I guess that’s why I became a food blogger!)
Today I’m telling you one of my favorite CCC ingredients — cacao nibs. These are little bits of cacao beans. They taste like dark chocolate but they are crunchy and borderline bitter. And your waistline won’t feel too guilty eating them.
I like to buy cacao nibs in bulk at my local spice shop. They are a decadent, dark chocolate nibble on their own, but they make for a scrumptious crunch in cookies.
These cookies are soft but the extra crunch of the cacao nib is my favorite. Enjoy with a glass of milk and you’ve got a real treat.
Cocoa Nib Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour unsifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter 2 sticks, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 10 ounces bittersweet chocolate chips 2 cups, I used Ghirardelli
- 2 tablespoons cacao nibs
Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper.
In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.
In a mixer on medium speed, beat butter and sugars until creamy. Add vanilla, then the eggs one at a time. Mix on low speed until well combined.
Gradually blend the dry flour mixture into the butter and egg mixture. Stir in chocolate chips and and cacao nibs. Refrigerate dough for at least 1 hour, up to 24 hours, in an airtight container.
Scoop tablespoons of dough and form into loose balls. Drop 2 inches apart on prepared baking sheet. Bake for 9 to 11 minutes or until edges are golden brown.