Brimful of dark chocolate, cocoa nib salt is a dreamy addition to these blissful cookies…
Makes a dozen
1 cup + 2 tablespoons organic all purpose flour, sifted
1/2 teaspoon organic baking soda
1/2 teaspoon cocoa nib salt, recipe below (reserve a few pinches to sprinkle on top of cookies)
1/2 cup organic unsalted cultured butter, softened
1/4 cup + 2 tablespoons organic sugar
1/4 cup + 2 tablespoons organic light brown sugar
1 teaspoon organic vanilla extract
1 large organic egg
3/4 cup dark chocolate chips or disks (I used TCHO baking chocolate disks)
Preheat oven to 375 degrees.
Place flour, baking soda, and cocoa nib salt in a bowl. Mix. Place butter, sugar, brown sugar, and vanilla in a large mixing bowl. Beat until creamy. Add egg until well mixed. Slowly add the flour mixture. Mix until smooth. Gently fold in the chocolate chips. Drop rounded tablespoons onto a non-stick cookie sheet. Sprinkle with a dash of cocoa nib salt. Bake for about 10 minutes or until edges are golden brown. Allow to cool on cookie sheet for about 10 minutes.
Cocoa Nib Salt:
1/4 cup Celtic sea salt
2 Tablespoons cocoa nibs
Grind cocoa nibs in a spice grinder until fine. Mix with salt. Store in airtight container. Use in savory and sweet dishes…add to homemade chili or sprinkle on chocolate ice cream.
Photo/Styling/Recipe by Cassie Winslow