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Author Notes: Cocoa nibs can be found in more and more places: chocolate covered cocoa nibs, smoothies, protein shakes and various baked goods. They are broken pieces of cocoa beans that have been prepped all but to the point of being processed into cocoa for chocolate. They are rich in vitamins and nutrients and are considered a raw superfood. Cocoa nibs are pleasantly nutty, delicately earthy and they have a wonderful, crunchy texture. They also perfectly compliment ginger. Especially candied ginger. In cookies. THESE cookies. —Habiba Smallen
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup finely chopped walnuts
- 1/2 cup candied ginger pieces
- 1/4 cup cocoa nibs
- 1/2 cup shredded coconut
- 1 cup softened unsalted butter (2 sticks)
- 1 1/2 cups light or dark brown sugar, tightly packed
- 2 eggs
- 2 teaspoons vanilla extract
- Preheat oven to 375ºF/190ºC/Gas mark 5.
- Sift flour, baking soda, and salt. Set aside
- Combine candied ginger, cocoa nibs, coconut and chopped nuts. Set aside.
- Cream butter and sugar in a bowl with mixer or whisk. Add eggs and vanilla and continue to whisk until the eggs are well mixed.
- Slowly combine flour mixture a bit at a time. Add some and mix well. Then add a bit more. Repeat until the flour is fully incorporated and there is no trace of dry powder.
- Now stir in the candied ginger mixture.
- Cover a baking sheet with parchment paper and place a tablespoon-sized dollop of dough evenly spaced along the pan. Leave about two inches between the dollops so they have enough room to expand without being crowded.
- Bake for 8-10 minutes. Keep an eye on them as they bake quite fast. They are done when the edges are brown and the middle is still a little raw looking.
- Remove from heat and let cool. Devour immediately or freeze. Share with friends. Bring to a potluck. Or a brunch. Replace cookie for spoon with you ice cream. Dip in milk. Or milkshake. Anyway you do it, enjoy.