The inspiration for this combination came to me from a chocolate bar that I bought at Stuttgart airport. WTF I was doing in Stuttgart airport? I had one hour layover that turned into a five-hour delay. After three hours I was starving but there was nothing in that airport that I wanted to eat, nothing! Except for chocolate, yummy, delicious and extremly dark chocolate. I ended my hunger strike with two rows of a seventy precent dark chocolate that had coffee beans segments and four rows of another dark with cocoa nibs segments. By the time I landed in Palma I finished that cocoa nib bar. The combination of bitter and sweet is addictive. Imagine how hyper I was after that chocolate feast.
The cocoa nibs are optional. I don’t know if they can be found anywhere. I bought them at Whole Foods in the bulk section. You can buy them at Amazon.
- 1 stick (or ½ cup) unsalted butter or ¼ cup canola or other neutral tasting oil
- ½ cup cane sugar (or plain sugar)
- 1 free-range egg
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour (or unbleached all-purpose flour)
- ½ cup unbleached all-purpose flour
- ½ teaspoon baking powder
- a pinch of salt
- 3.5 oz. (about ½ cup) dark chocolate – chopped into small pieces. (You can either chop it with a sharp knife on a cutting board or you can break the chocolate then put it in a plastic bag, cover it with a kitchen towel, then hit it with a rolling pin)
- 1 tablespoon cocoa nibs
- Preheat oven to 365°F (185°C). Line two baking sheets with parchment paper.
- Melt the butter in a small saucepan on low heat. Put the sugar into a medium bowl and pour the melted butter over. Mix them together with a wooden spoon. Break the egg into the bowl, add the vanilla and beat until the ingredients are well blended.
- Add the flours, baking powder and salt into the mixing bowl, then mix into a smooth sticky dough. Stir in the chocolate chunks and cocoa nibs.
- Use a tablespoon to dollop the dough on the lined baking sheets, leaving a 2.5 inch gap between – the cookies spread out! Flatten the cookies dough with your fingers then insert the baking sheets into the oven. Bake for 8 - 10 minutes or until the cookies are just turning golden brown.
- Remove from oven and let them cool down for a couple of minutes before you eat or store them. I always make one batch because they taste the best when they come out hot from the oven.