Cocoa Nib Cookies, from The Grand Central Baking Book by Piper Davis and Ellen Jackson
1 1/4 cups (6.25 oz) all-purpose flour
1/2 cup (1.5 oz) unsweetened cocoa-powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (6 oz, or 1 1/2 sticks) unsalted butter at room temperature
1/4 cup (1.75 oz) granulated sugar
3/4 cup (5.25 oz) packed light brown sugar
1 tsp vanilla extract
1/3 cup (2 oz) cocoa nibs*
1/2 cup (3 oz) semisweet chocolate chips
Measure the flour, cocoa powder, salt, and baking soda into a bowl and whisk to combine. They recommend running the cocoa powder through a mesh sieve, and I definitely agree. Cocoa powder can be especially lumpy.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the cookies 1/4 to 1/2 inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.
My additions and suggestions:
It is not an easy task to slice these cookies. The frozen dough crumbles easily, so be prepared. However, my roommate and I learned quickly that the leftover crumbled dough makes an excellent treat. I put the remnants in a bowl in the fridge for a delicious dessert in its own right.
I happen to love the taste of rich, dark chocolate with sea salt. I bought some pink sea salt and sprinkled some of the cookies with it. I love the way this tastes, and I recommend you try it too!