Thin and Crispy Chocolate Cacao Nib Cookies
Enjoy a delightful treat with these Thin and Crispy Chocolate Cacao Nib Cookies, featuring a perfect balance of crispiness and flavor.
Ingredients
For the Cookie Dough
- 113 g unsalted butter, melted and slightly cooled Ensure butter is melted and slightly cooled for best texture.
- 100 g white sugar
- 50 g dark brown sugar, packed
- 1 large egg, chilled
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- ½ tsp baking soda
- 136 g all-purpose flour Measure flour accurately to avoid dry cookies.
- 56 g finely chopped semisweet or bittersweet chocolate Use a mixture for richer flavor.
- 2 tbsp cacao nibs Adjust amount based on preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
- In a large mixing bowl, whisk together the melted butter, white sugar, and brown sugar until well blended.
- Add the chilled egg, vanilla, and sea salt, then whisk until the mixture becomes smooth and glossy.
- Stir in the baking soda, and gently fold in the flour, chopped chocolate, and cacao nibs until a slightly sticky dough forms.
- Scoop the dough into 18 portions using a cookie scoop or heaping tablespoon, spacing them evenly on the prepared trays.
Baking
- Bake for 16-20 minutes, rotating the pans halfway through, until the cookies are deeply golden and crisp around the edges.
- Allow the cookies to cool on the baking sheets before serving.
Notes
Store in an airtight container for up to 4 days. To freeze, place in a single layer in a zip-top freezer bag or an airtight container, lasting up to 3 months.