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Makes 2 1/2 dozen
- 8 ounces unsalted butter, melted and slightly cooled
- 1 cup brown sugar (light or dark works)
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups AP flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups white chocolate chips
- 1 cup semi or bitter sweet chocolate chips
- 1/2 cup cocoa nibs
- In a mixing bowl, cream butter and sugars until well combined.
- Cream in eggs, vanilla, and salt. Mix until incorporated.
- Scrape the bowl. Sift the flour, cocoa powder, baking powder, baking soda, cinnamon, and cayenne pepper. Cream the flour mixture into butter mixture until half of the flour is combined.
- Add in chips and cocoa nibs. Mix until combined.
- Scoop heaping tablespoons of dough onto foil lined cookie sheets (I scoop 6 cookies onto a sheet).
- Chill the dough. Heat the oven to 350 degrees. Chill cookies for at least 10 minutes per tray.
- Bake one sheet at a time at 350 degrees for 10 to 12 minutes (11 minutes is perfect for me), until edges are firm and the middle is set, but soft. Cook completely and serve.
- This recipe was entered in the contest for Your Best Chocolate & Spice
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.