We made the excellent decision of ordering five pounds of bulk cocoa nibs from Urban Greens. I’m going to a friend’s birthday cookout today, and since he’s a creative cook, I thought some cocoa nib cookies were in order.
Too bad the recipes I found were a bit boring. Most mixed cocoa nibs with chocolate chips, which is like putting a precious stone in a piece of costume jewelry. Some were ultra healthy paleo “cookies”. I wanted something decadent and creative, so I adapted a basic double-chocolate cookie recipe with thousands of positive reviews into this more unusual combination.
Recipe: Mexican Cocoa Nib Cookies
Summary: Double chocolate spiced cookies with cocoa nibs and pecans. Makes about 20 cookies.
- 1 stick butter, softened
- 3/4 cups white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 pinches cayenne powder (or more to taste)
- 1/2 cup cocoa nibs
- 1/2 cup finely chopped pecans
- Preheat oven to 350 degrees.
- Combine the flour, cocoa, baking soda, salt, and spices (cinnamon, nutmeg, and cayenne) in a bowl and whisk to combine.
- In a stand mixer, beat the softened butter, sugar, egg, and vanilla until fluffy.
- While mixing on low, slowly add the flour mixture until just combined (do not overmix).
- Stir in the cocoa nibs and pecans until evenly mixed.
- Drop onto the cookie sheet in mounds the size of a ping-pong ball. No need to make smooth balls.
- Bake for 10 minutes or until the cookie is baked on the outside but still soft. Transfer to a wire rack to cool.
Preparation time: 6 minute(s)
Cooking time: 10 minute(s)