Dark Chocolate Chip Cookies with Cocoa Nibs

By • April 6, 2012 2 Comments

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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
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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!
  5. 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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