Side Pannel
Chocolate Nibs Cookies
Chocolate Nibs Cookies
- Recipe Submitted by maryjosh on 01/16/2019
Ingredients List
- 2 cups all-purpose flour
- 2 tablespoons Dutch process cocoa
- 2 teaspoons baking powder
- ½ cup butter-flavored vegetable shortening Crisco, melted**
- 1 cup granulated sugar
- ½ cup milk
- 1 teaspoon espresso powder
- 2 large eggs room temperature
- 2 ounces unsweetened baking chocolate melted
- ¾ cup chocolate coated cacao nibs I used a 3.5 oz. bag from Trader Joe’s
- Optional: Reserve 1 Tablespoon of cacao nibs for decorating
Directions
In a medium mixing bowl, whisk together flour, cocoa, and baking powder. Set aside.
In the bowl of an electric mixer, combine melted shortening and sugar.
In a small mixing bowl, dissolve the espresso powder in the milk.
Mix the milk mixture , eggs, and melted chocolate into the shortening and sugar .
Add flour mixture and stir until combined.
Fold in the cocoa nibs.
Chill dough for at least one hour or overnight.
When ready to bake, preheat oven to 350° F and line a baking sheet with parchment paper.
Using medium (2 tablespoon) scoop to place balls of dough 2” apart on the prepared pan. With the palm of your hand, press the balls into thick discs.
Bake for 7-10 minutes until top is dry.
Optional: Immediately after removing from the oven, gently press a few cacao nibs onto the top of each cookie.
Cool for a few minutes on the baking sheet, then move to wire racks to cool completely before storing at room temperature in an airtight container for up to 2 weeks.
In the bowl of an electric mixer, combine melted shortening and sugar.
In a small mixing bowl, dissolve the espresso powder in the milk.
Mix the milk mixture , eggs, and melted chocolate into the shortening and sugar .
Add flour mixture and stir until combined.
Fold in the cocoa nibs.
Chill dough for at least one hour or overnight.
When ready to bake, preheat oven to 350° F and line a baking sheet with parchment paper.
Using medium (2 tablespoon) scoop to place balls of dough 2” apart on the prepared pan. With the palm of your hand, press the balls into thick discs.
Bake for 7-10 minutes until top is dry.
Optional: Immediately after removing from the oven, gently press a few cacao nibs onto the top of each cookie.
Cool for a few minutes on the baking sheet, then move to wire racks to cool completely before storing at room temperature in an airtight container for up to 2 weeks.
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