Friday, after a long work week. It came down to napping or making cookies. I'd already spent all day sitting at my desk, so cookies it was. Fridays always give me a weird energy, that usually result in my jumping around the house like a gnat on meth much to the delight of my roommate. I had to scour our two pantries for enough chocolate to make anything, and luckily we had half a bar of chocolate, a scant half cup of chocolate chips and chocolate-covered cocoa nibs. Nibs? Oh yes- the dry-roasted bits of cacao beans that make chocolate. They have a dark, bitter chocolate flavor that keeps these cookies from the too-sweet side.
Aside from being endlessly adaptable, and easily able to halve the recipe, these have both cocoa powder and instant espresso to boost the chocolate flavor to seriously intense. Add more nibs or more espresso powder for the best cookie you've had with coffee, or walnuts for nut lovers. Add dried cherries or cinnamon for a new slant. Or chili powder for a Mexican chocolate feel.
Chocolate Cocoa Nib Cookies
Makes 48, keep on the small side
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tsp instant espresso powder
1 1/2 cup semisweet chocolate chips
1/2 cup chocolate covered cocoa nibs
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine the flour, cocoa, baking soda, salt and espresso powder; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts.
4. Drop by rounded teaspoonfuls- keep them small! onto ungreased cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.