10th November 2008

    Chocolate and Cacao Nib Cookies

    posted in Main Dishes |

    Lisa got some finishing salts from Cathy for her birthday, and we’ve been waiting to find the best use for some cacao nibs from Theo Chocolate — this recipe from Chocolate and Zucchini fit the bill perfectly, and was a delicious finish to our soup from earlier in the evening. Lisa made the cookies slightly bigger than the original recipe, and finished them with a few extra grains of salt. We sat down to eat them while we played a new card game.

    Abbie says:

    Do we actually get to eat these or are you saving them?

    Lisa says:

    Are you kidding? Eat these!

    Chris says:

    Does anything go better with zombies than these cookies?

    Abbie says:

    Yeah: Braaaaiiins.

    Chris says:

    Well, clearly… but probably not much else.

    Lisa says:

    All I know is that while you two were chatting a couple more cookies seemed to have disappeared.

    Chris says:

    Gimme!

    Lisa says:

    This rules, I never realized I could combine dessert with my favorite condiment.

    Chris says:

    It’s like your birthday all over again!

    Abbie says:

    Uuuuuuuungh… Braaaaiiiiinnnns…. and cookies.

    Chocolate and Cacao Nib Cookies
    2 oz good quality bittersweet chocolate
    1/2 stick unsalted butter
    1 1/2 eggs, lightly beaten
    1/4 cup brown sugar
    1/2 cup all-purpose flour
    3/8 cup unsweetened cocoa powder
    3/4 tsp baking powder
    1/4 tsp fleur de sel
    4 tbsp cacao nibs

    Preheat the oven to 350° F and line a cookie sheet with parchment paper.
    Melt together 1 1/2 oz of the chocolate and the butter in a small saucepan over low heat. Transfer to a large mixing bowl and let cool for ten minutes. Meanwhile , combine the flour, cocoa powder, and baking powder in another mixing bowl and set aside. Finely chop the remaining chocolate, and set aside.
    Whisk the eggs into the cooled melted chocolate. Add in the brown sugar and mix again. Sift in the flour mixture, and stir with a wooden spoon until well combined. The batter will be thick. Fold in the chopped chocolate, cacao nibs and fleur de sel.
    Scoop out rounded tablespoons of batter, shape them into balls with the tips of your fingers, and line them up on the cookie sheet, leaving a one-inch space between them. Sprinkle a few grains additional salt over the top of the cookies. Put the cookie sheet in the refrigerator for ten minutes (if the sheet and batter are cold, the cookies are less likely to spread). Put the cookie sheet into the oven to bake for eight to ten minutes, until the tops feel just dry to the touch.

    Makes about 15 two-bite-size cookies.

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    This entry was posted on Monday, November 10th, 2008 at 12:17 am and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 7 responses to “Chocolate and Cacao Nib Cookies”

    1. 1
      On November 10th, 2008,soulchocolate said:

      I have a blogging award for you. Do drop by my blog to pick it up, you can choose to pass it on or not!

      Cheers!

    2. 2
      On November 10th, 2008,Cathleen said:

      I think it’s very appropriate that you not only used the salt from me, but that you also used chocolate named after my son! Because we all know Theo chocolate was named after my super-terrific kid. ;-)

      And I’m doubly pleased that you used this for cookies that look so tasty!

    3. 3
      On November 12th, 2008,Hallie said:

      I’ve been using a lot of sea salt in the cookie recipes that I’m making lately. I think it just makes the flavor that much better. It;s that extra special something. Yum!

    4. 4
      On November 24th, 2008,Herbal Remedies Girl said:

      Those look delicious, yum :) Thanks for the recipe

    5. 5
      On November 25th, 2008,jacyln swaft said:

      those cookies look very good can i please have some. At least the recipe.

    6. 6
      On December 15th, 2008,Arwen from Hoglet K said:

      I’ve been wondering what to do with my cocoa nibs. This is a good idea. Do you use them for anything else?

    7. 7
      On December 15th, 2008,Chris said:

      This is all we’ve used them for so far, so if you have other ideas please pass them along!

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