cacao nib cookies

While they are not a replacement for the chocolate chip cookie, cacao nib cookies are a nice change and will be treasured by chocolate lovers.

Cacao Nib Cookies

C all-purpose flour

t baking soda

t salt

C unsalted butter (melted)

C packed brown sugar

C white sugar

T vanilla extract

C cacao nibs (or more, to taste)

Preheat the oven to 325 F (165 C). Grease cookie sheets or line them with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended.

Stir in the cacao nibs by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chocolaty oatmeal pecan cookies with the extra chocolate flavor and crunch from cacao nibs.

Chocolate Oatmeal Cookies with Cacao Nibs

butter

brown sugar

sugar

eggs

vanilla

Old Fashioned Rolled Oats (Quick oats will also work)

flour

salt

baking soda

baking powder

milk chocolate

chocolate chips

pecans

cacao nibs

Preheat oven to 375 degrees. This is a very heavy dough and mixes best in a stand-mixer.

Grate the 4 oz.  chocolate bar over a large plate. The grated chocolate is light and tends to scatter so use something like a pie plate that has sides to it.  Set aside.

In a food processor grind the oatmeal to a medium to fine grind, then pour the oats into a medium-sized bowl and add the flour, baking soda, baking powder, and salt. Set aside.

Cream the softened butter and the white and brown sugars together over medium speed until smooth and creamy

Add the eggs and vanilla and beat until combined, scraping the bowl and remixing until you have a smooth mixture.

Add in the oatmeal flour mixture along with the grated chocolate, chocolate chips,  cacao nibs, and pecans. Beat on a low speed to slowly incorporate all the ingredients.

Scoop out the cookie dough with a cookie scoop of a tablespoon on parchment-lined baking sheets and bake for  10 minutes until the cookies are golden brown

Let the cookies cool on the baking sheet for about 5 minutes then remove to a cooling rack until cool.  Store in an airtight container for several days.

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Top 2 cacao nib cookies recipes from across the web

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Cacao Nib Cookies

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