Jane’s Sweets & Baking Journal -- janessweets.blogspot.com -- May 2011
Chocolate Cocoa-Nib Cookies with Chocolate Chips
(This recipe was adapted from the book, Milk & Cookies, by Tina Casaceli; 2011, Chronicle Books. See pages 34-35.)
Preheat oven to 350. Line cookie sheets with parchment paper.
2 and 3/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder (I used Penzey's brand. Really good.)
1 tsp. baking soda
3/4 tsp. salt (I used coarse kosher salt.)
1/2 cup cocoa nibs
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
1 Tbsp. vanilla extract
1 and 1/2 cups dark chocolate chips (I used Ghirardelli brand.)
1 cup semisweet chocolate chips (Actually, I used Nestle semisweet chunks; they're about twice the size of regular chips, and are shaped like little rectangles.)
In a medium size bowl, gently whisk together the flour, baking soda, salt, cocoa powder, and cocoa nibs. Set aside.
In the large bowl of your mixer, using the paddle attachment, beat the butter for about three minutes or just until light and creamy. Still on medium speed, gradually pour in the white and brown sugars; keep beating until the mixture again looks light and creamy.
In a small bowl, break up the egg yolks, and lightly mix the eggs together with the vanilla. Pour this into the mixer bowl in two parts, beating to incorporate the liquid. Scrape the sides and bottom of the bowl after each addition.
On low speed, slowly add in the flour mixture, and beat just to combine. Take the bowl off the mixer and briefly stir by hand, using a spatula or wooden spoon. Add in all of the chocolate chips, stirring just to evenly combine.
Chill the dough for at least an hour if it's extremely soft.
Use a small scoop or tablespoon to portion the dough onto the parchment lined baking sheet(s), and leave plenty of room between each cookie since they may spread quite a bit. Bake the cookies for about 12 minutes or so. They are done when they seem slightly browned/dry around the edges but are still slightly soft in the middle. Let them cool for a few minutes on the cookie sheet before removing them to a cooling rack.
The cookie dough can be successfully frozen for about a month, or kept in the fridge for about a week.