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Bittersweet Chocolate Nib Cookies: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets / Cookies & Brownies
Ingredients

2 ¼ Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups bittersweet chocolate chip
½ cup cacao nibs

Cooking Instructions

1) Whisk flour, baking soda, and salt together in a medium-size bowl.

2) In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla, then eggs, one at a time, scraping down bowl. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate chunks and nibs. Cover with plastic wrap and chill dough at least 2 hours or overnight.

3) Preheat over to 375°F. Line 2 cookie sheets with parchment paper.

4) Drop chilled dough by generously rounded tablespoon 2 inches apart on prepared cookie sheets. Bake until edges and tops just begin to turn light golden brown, about 12 minutes. Slide parchment onto racks to cool cookies completely.


NOTE: Lifespan: 1 week at room temperature in airtight container.

Dede Wilson; A Baker's Field Guide to Chocolate Chip Cookies; 2004

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