I had a half bag of cacao nibs left over from a previous cookie adventure. I went looking for an interesting recipe to us them in and came up with this one. I toasted the cacao nibs to give them win interesting flavor, slightly coffee-like.
2¼ cups all-purpose flour
1 teaspoon baking soda
½ pound unsalted butter, melted and still warm
¾ cup granulated sugar
¾ cup lightly packed brown sugar
¾ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup roasted cocoa nibs
1 cup finely chopped walnuts*
1 cup dried currants or raisins
1. Whisk the flour and baking soda together thoroughly.
2. In a large bowl, combine the melted butter, sugars and salt. Stir in eggs and vanilla. Stir in the flour mixture just until the dry ingredients are moistened, then stir in the nibs, nuts and currants. If possible, cover and chill the dough for at least two hours, preferably overnight.**
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375 degrees. Remove dough from the refrigerator to soften.
4. Scoop up two tablespoon balls of dough and place them 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes, rotating the sheets from top to bottom and front to back about halfway through, or until cookies are golden brown at the edges and no longer look wet on top.
5. Use a metal pancake turner to transfer the cookies to a wire rack to cool completely.
* I used pecans.
* I didn’t refrigerate them.
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