Today, my mom taught me to make a kind of chocolate chip cookie. It called Bittersweet Chocolate Nib Cookies.
These chocolate chip cookies combine bittersweet chocolate chunks with cacao nibs in a brown sugar chocolate chip cookie dough. The nibs are the actual roasted and shelled cacao beans broken into tiny pieces. They taste like pure chocolate, without added sugar.
At first, cacao nibs might seem odd. If you taste them plain, they don’t taste like anything else you have ever encountered. But if you are a chocolate lover, these will grow on you and you will find ways to incorporate them into your own recipes. I use Scharffen Berger Cacao Nibs, which are available nationwide. Whole Foods stores carry them, as does Sweet Celebrations.
You can use them 1 week at room temperature in airtight container. For this recipe, we can make 50 Bittersweet Chocolate Nib Cookies.
- 2/1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups bittersweet chocolate chunks (1/4-inch), about 10 ounces.
- 1/2 cup cacao nibs.
First, whisk flour, baking soda, and salt together in a medium-size bowl.
Next, in a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once and twice. Beat in vanilla, then eggs, one at a time, scraping down bowl. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just blended. Stir in chocolate chunks and nibs. Cover with plastic wrap and chill dough at least 2 hours or overnight.
After that, preheat the oven to 375F. Line 2 cookie sheets with parchment paper.
Finally, drop chilled dough by generously rounded tablespoon 2 inches apart on prepared cookie sheets. Bake until edges and tops just begin to turn light golden brown, about 12 minutes. Slide parchment onto racks to cool cookies completely.
Bittersweet Chocolate Nib Cookies