Chocolate and Cacao Nib Cookies

• Vegetarian

• Produce

  • 4 tbsp Cacao nibs

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 120 g All-purpose flour
  • 1 1/2 tsp Baking powder
  • 120 g Bittersweet chocolate, good-quality
  • 100 g Cane sugar, Unrefined
  • 90 g Cocoa powder, unsweetened
  • 1/2 tsp Fleur de sel

• Dairy

  • 110 g Butter, unsalted

Found on chocolateandzucchini.com

Ingredients

• 120 grams (4 ounces) good quality bittersweet chocolate
• 110 grams (1/2 cup) unsalted butter
• 3 large eggs, lightly beaten
• 100 grams (1/2 cup) unrefined cane sugar
• 120 grams (1 cup) all-purpose flour
• 90 grams (3/4 cup) unsweetened cocoa powder (see note)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon fleur de sel (substitute 1/4 teaspoon regular salt)
• 4 tablespoons cacao nibs

Directions

• Melt together 90 g (3 oz) of the chocolate and all of the butter in a small saucepan over low heat. Tranfer into a large mixing-bowl and let cool for ten minutes.
• In the meantime, combine the flour, cocoa powder, and baking powder in another mixing-bowl, and set aside.
• Finely chop the reserved chocolate, and set aside.
• Whisk the eggs into the cooled melted chocolate. Add in the sugar and mix again.
• Sift in the flour mixture, and stir with a wooden spoon until well combined. The batter will be thick.
• Fold in the chopped chocolate, cacao nibs and fleur de sel.
• Preheat the oven to 180° C (350° F) and line a cookie sheet with parchment paper.
• Scoop out rounded teaspoons of batter, shape them into balls with the tips of your fingers, and line them up on the cookie sheet, leaving a little space between them.
• Put the cookie sheet in the refrigerator for 10 minutes (if the sheet and batter are cold, the cookies are less likely to spread).
• Insert the cookie sheet into the oven to bake for 8 to 10 minutes, until the tops feel just set. Dont overbake, or they wont be as moist inside.
• Transfer to a rack to cool.