Chocolate Chip Cookies with Cocoa Nibs

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


Chocolate Chip Cookies with Cocoa Nibs
  1. 1 stick (or ½ cup) unsalted butter or ¼ cup canola or other neutral tasting oil
  2. ½ cup cane sugar (or plain sugar)
  3. 1 free-range egg
  4. 1 teaspoon vanilla extract
  5. ½ cup whole wheat flour (or unbleached all-purpose flour)
  6. ½ cup unbleached all-purpose flour
  7. ½ teaspoon baking powder
  8. a pinch of salt
  9. 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)
  10. 1 tablespoon cocoa nibs
  1. Preheat oven to 365°F (185°C). Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Shelly's Humble Kitchen

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  • Reply Satya. January 11, 2013 at 14:42

    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.

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