Chocolate Chip Cookies with Cocoa Nibs

The combination of dark chocolate and coco nibs reminds me of Stuttgart airport. What was I doing in Stuttgart airport? I had a one hour layover  that turned into 5 on my way from San Tropez to Mallorca. I was starving but they only had pale sausages and sad potatoes. They didn’t even had nuts. They had all the usual duty free candy and chocolate and probably junk food that I don’t consider edible. I ended up buying and eating lots of extra dark chocolate. One of the Lindt bars I bought was dark chocolate and cocoa nibs. Bitter and bitterer equals addiction.

Chocolate Chip Cookies with Cocoa Nibs

The cocoa nibs are optional. You can buy them online or at health food stores.  If you have leftover cookies, you can warm them warm them up in a toaster oven or oven for 1-2 minutes, they will taste as if they just came out of the oven. Another way to eat them is to dip them in hot tea or coffee. It melts the chocolate.  
 
Prep Time8 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: Dairy-Free
Servings: 12 large cookies
Author: Shelly

Ingredients

  • ½ cup coconut sugar (or cane sugar)
  • cup avocado oil
  • 1 pasture egg
  • 1 teaspoon vanilla extract
  • ½ cup spelt flour (or all-purpose flour)
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chunks*
  • 1 tablespoon cocoa nibs

Instructions

  • Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • Put the sugar into a medium bowl and pour the avocado oil over it. Whisk them until well combined. Break the egg into the bowl, add the vanilla and whisk until well combined.
  • Add the flours, baking soda and salt into the wet mixture and stir into a smooth batter. Stir in the chocolate chunks and cocoa nibs.
  • Use a tablespoon to dollop the batter on the lined baking sheets, leaving a 2.5 inch gap between – the cookies spread out! Flatten the cookies with your fingers then put into the oven, and bake for 10 - 12 minutes or until the cookies are just turning golden brown.
  • Remove from oven and let them cool for a couple of minutes before you eat or before you store them.

Notes

*You can chop a dark chocolate bar with a sharp knife or put it in a plastic bag, cover with a kitchen towel, then smash it with a rolling pin.

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3 Comments

  • Reply Lemon Cake (dairy-free) by The Baking Magician | Quick Quick Yum Yum December 3, 2012 at 12:35 pm

    […] in my life. Our little baking magician is only five, and already shows some serious talent. His chocolate chopped cookies are well known for their flavor, texture and appearance. Whenever I buy or make chocolate chip […]

  • Reply Satya. January 11, 2013 at 2:42 pm

    Hi Shelly,

    I made these cookies and they turned out to be very tasty. All my family members loved it. Thank you for the wonderful recipe.

  • Reply Leo’s List of Good Things to Eat. | Quick Quick Yum Yum June 3, 2013 at 12:06 am

    […] Alex’s chocolate chip cookies. I don’t like my brother very much, but I love his cookies. He is only five and annoying but he makes the best chocolate chip cookies. Seriously! […]

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