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? Nothing! I had one hour layover which turned into a five-hour delay. I was starving but there was nothing edible in that airport, except for rich and yummy extra dark chocolate. This is when and where I discovered the combination of dark chocolate and cocoa nibs. Bitter plus bitter equals sweet.
The cocoa nibs are optional. I bought them at Whole Foods in the bulk section. You can buy them at Amazon.
By the way, if you don’t finish the cookies right away and you have some leftovers, you can warm them up in a toaster oven or oven and they will taste as if they just came out of the oven. Or dip them in hot tea or coffee, it melts the chocolate, so good.
- 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.