I had cream cheese and cacao nibs burning wholes in my refrigerator and pantry. As I looked around the Internet for some inspiration of what to do with them, I came up with this. I usually shy away from cookies I think will be crunchy but I went for these anyway and they were interesting. The cacao nibs give them a nutty texture and flavor that is interesting and goes along well with the chocolate chips. Like most shortbread cookies, these are not too sweet.
4 cups all-purpose flour
1¼ teaspoons coarse salt
2 cups unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1¼ cups sugar
2 tablespoons pure vanilla extract
1½ cups mini semisweet chocolate chips
2 cups cocoa nibs
1. Whisk flour and salt in a large bowl. Set aside.
2. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes).
3. Add sugar and vanilla and mix until combined.
4. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined.
5. Stir in mini chocolate chips.
6. Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Roll in parchment paper. Repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.
7. Heat oven to 350 degrees F.
8. Unwrap one log, roll in cocoa nibs (pressing lightly to adhere), coating lightly*.
9. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper.
10. Bake cookies until golden around edges, 16 to 18 minutes.
11. Let cool slightly before removing from trays and letting cool completely on wire racks.
Mine are probably coated more heavily than those of the original recipe but I used the amount of cacao nibs they called for.
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