Once I had a one hour layover in Stuttgart airport that turned into 5 hours. The airline gave us vouchers to buy food, but all they had was pale sausages, sad potatoes, and miserable lettuce. I couldn’t even find nuts in that airport. I was starving, so I ended up eating half of a Lindt dark chocolate bar with cocoa nibs that I had bought for my husband. Since then, whenever I combine dark chocolate and crunch cocoa nibs, it reminds me my bitter sweet time in Stuttgart.
I can make these cookies with my eyes shut. A 5 year-old can make them by himself without making a huge mess. If dark chocolate effects you like caffeine, don’t eat them in the evening or use semi-sweet chocolate chips instead of 72% and skip the cocoa nibs. For my vegan version click here.
The Best Chocolate Chip Cookies Ever
- ½ cup coconut sugar (or cane sugar)
- ⅓ 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 chips or chunks
- 1 tablespoon cocoa nibs - optional
- Preheat the oven to 350°F (180°C). Line two baking sheets with baking paper.
- Whisk the sugar and avocado oil in a large bowl until combined. Whisk in the eggs and vanilla extract. Add flours, baking soda and salt and mix into a smooth batter. Mix in the chocolate chips or chunks and cocoa nibs until incorporated.
- Use a cookie scoop or tablespoon to dollop the batter on the lined baking sheets. Leave a 2.5 inch gap between the cookies – they'll spread out. Flatten the cookies with your fingers. Bake until the cookies are just turning golden brown, about 10 - 12 minutes.
- Let them cool on a cooling rack for a couple of minutes, before indulging or storing them in a container.