Found: the perfect cookie!
I'd been sitting on the recipe for a few weeks wondering where I could find cocoa nibs (quite difficult in Singapore) when I spotted a suspicious looking package at the Living Cafe (review here) - voilà! As luck would have it, a wee girl I know was turning one and throwing a party, providing the perfect excuse to get baking.
They are utterly delicious (if I do say so myself). Luckily I had already committed to taking them for the birthday party, because otherwise I would have stashed them and eaten the whole batch myself, I'm sure of it.
What are cocoa nibs, and what makes them so special?
Cocoa nibs are what you get after cracking the roasted cocoa bean when making chocolate. After cracking, the nibs are ground into a paste ("liquor") which is then turned into chocolate by adding more cocoa butter and sugar, or turned into cocoa powder by separating out the cocoa butter.
Cocoa nibs are high in theobromine, which is used to treat high blood pressure and hypertension. The proof is in the biscuit - guaranteed to make you feel gooooood!
Go on, take another one!
Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt
The recipe (here) is from one of my favourite blogs - Design*Sponge - who has a regular 'In the Kitchen With' column with a plethora of talented contributors. This perfect cookie was created by Jennifer Martine.
Ingredients
I'd been sitting on the recipe for a few weeks wondering where I could find cocoa nibs (quite difficult in Singapore) when I spotted a suspicious looking package at the Living Cafe (review here) - voilà! As luck would have it, a wee girl I know was turning one and throwing a party, providing the perfect excuse to get baking.
They are utterly delicious (if I do say so myself). Luckily I had already committed to taking them for the birthday party, because otherwise I would have stashed them and eaten the whole batch myself, I'm sure of it.
What are cocoa nibs, and what makes them so special?
Cocoa nibs are what you get after cracking the roasted cocoa bean when making chocolate. After cracking, the nibs are ground into a paste ("liquor") which is then turned into chocolate by adding more cocoa butter and sugar, or turned into cocoa powder by separating out the cocoa butter.
Cocoa nibs are high in theobromine, which is used to treat high blood pressure and hypertension. The proof is in the biscuit - guaranteed to make you feel gooooood!
Go on, take another one!
Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt
The recipe (here) is from one of my favourite blogs - Design*Sponge - who has a regular 'In the Kitchen With' column with a plethora of talented contributors. This perfect cookie was created by Jennifer Martine.
Ingredients
- 1 cup granulated white sugar
- 1 cup firmly packed brown sugar
- 2 sticks organic unsalted butter
- 2 large organic eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups of unbleached flour
- 3 cups bittersweet chocolate chips
- 2 cups toasted chopped walnuts
- 3/4 cup cocoa nibs
- sprinkled sea salt crystals on top (optional)
Preparation
1. Mix both sugars and butter until soft, and add eggs to the mixer one at a time. Then add vanilla, then baking soda and then salt while continuing to mix. Next, add the flour one cup at a time. Last, fold in the chocolate chips, walnuts and cocoa nibs.
2. Drop teaspoon-sized amounts of the dough onto a non-stick sheet pan, or even better, use a baking stone and top with a few sea salt crystals.
3. Bake at 325ºF for 15–18 min. or until the edges are browned or they reach your preferred doneness. I personally love them a bit overdone so they get crispy, almost candy-like. Serve with cold milk, a glass of pinot or port. — Enjoy!!!
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