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Author Notes: The cocoa nibs were an inspiration of a dark chocolate bar with cocoa nibs that I found in the airport of Stuttgart. I can still remember the pleasure and happiness I felt after I took a bite of that stunningly smooth, crunchy, bitter and sweet treat. Addictive! I found cocoa nibs at the bulk section of Whole Foods. —Shelly's Humble Kitchen
Makes 12 big cookies
- 1/2 cup brown sugar
- 1/2 or 1 stick salted butter
- 1 free-range medium egg
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour (or unbleached all-purpose flour)
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 3.5 ounces dark chocolate – chopped into small pieces
- 1 tablespoon cocoa nibs
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Melt the butter in a small sauce pan on low heat. Meanwhile, put the sugar into a mixing bowl. Pour the melted butter on top of the sugar and mix well with a wooden spoon. Break the egg into the bowl, and add the vanilla. Mix until the mixture is well blended.
- Add the flours, baking powder, and salt into the mixing bowl, and stir until all the ingredients are well blended, then stir in the chocolate and cocoa nibs.
- Use a tablespoon to place dollops of the mixture on the lined baking sheets, leaving plenty of space in between them – the cookies really spread out!
- Put the baking sheets in the oven and bake for 8 to 10 minutes, until the cookies are just turning golden brown. After removing from oven, leave the cookies on the baking sheets to cool for a couple of minutes, then carefully transfer them to a wire rack.
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