"A new British survey has revealed that 9 out of 10 people like Chocolate. The tenth lies."
– Robert Paul
I am just a little in love with cacao nibs these days. I cannot believe I waited so long before I used these in my bakes and now all I dream about are ways to bake with them!
Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Apparently, they are even better for you than dark chocolate (see here). That's just one more reason to eat them!!
So in one of my many cacao dreams, I thought of putting together chocolate, cacao and coffee. The thought itself was so intriguing that I could even smell the cookies as I dreamt.
That meant a session with Uncle Google.
And the result were these delicious chewy cookies packed full of chocolate and coffee flavours!
Into this, the eggs were added one at a time, and beaten.
Finally the flour and baking soda was added and blended until all the flour had disappeared.
1. The chocolate chips I had used here will hold their shapes after baking. There are times when I want my cookies to have different textures and I find these crunchy chocolate chips very well-suited to this purpose. You can get them at specialty baking stores - just ask the staff for help.
2. I always chill my dough for a few hours (over night if I can) before I shape and bake them. Why? See here.
I used an ice cream scoop to dish the cookies and topped them with cacao nibs before baking them.
Get a glass of cold, cold milk. And tuck in.
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Chocolate Espresso Cookies with Cacao Nibs (Makes about 30 cookies)
Adapted from bakingbites
2 cups (250g) plain flour
1 teaspoon (6g) baking soda
1/2 teaspoon (3g) salt
1 cup (225g) unsalted butter, room temperature
1 1/2 cups (300g) sugar - I reduced this by 50%
2 large eggs
1/2 cup (59g) cocoa powder - I used Valrhona
1/4 cup (30g) espresso powder - I used illy
1 teaspoon (5ml) vanilla extract
1 1/2 cups (228g) semisweet/bittersweet chocolate chips
Cacao nibs for decoration (optional) - I used Valrhona
1. Preheat oven to 350°F (176.6°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In a large bowl. cream together butter and sugar until light. Beat in eggs, one at a time, followed by cocoa powder, espresso powder and vanilla extract. Mix ingredients for 1-2 minutes, or until completely combined.
4. With the mixer on low speed, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
5. Shape dough into 1-inch balls and drop onto prepared baking sheet. (I chill the dough for at least 2 hours before this).
6. Bake for 9-11 minutes, until cookies are set but still soft.
7. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.