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
or 1 stick salted butter
free-range medium egg
whole wheat flour (or unbleached all-purpose flour)
unbleached all-purpose flour
dark chocolate – chopped into small pieces
In This Recipe
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.