If you have not baked with cocoa nibs, you should really give it a try. They are roasted, cracked cocoa beans. They have a great, nutty flavor and add a fun crunch to your cookies.
The Grand Central Baking Book by Piper Davis and Ellen Jackson
1¼ cups all-pose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
¼ cup granulated sugar
¾ cup packed light brown sugar
1 teaspoon vanilla
½ cup cocoa nibs
½ cup white chocolate (such as Lindt) chopped fine*, 3.5 ounces
1. * Chop the chocolate into small chunks just smaller than the size of a chocolate chip.
2. In a medium bowl, sift together the flour, cocoa, salt, and baking soda. Set aside.
3. Using a stand mixer and the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla and beat to combine.
4. Reduce the mixer speed to low and add the dry ingredients. Mix just until combined. Using a wooden spoon or rubber spatula, fold in the cocoa nibs and white chocolate.
5. Divide the dough in half. Place each half on 14-inch length of parchment or wax paper. Smooth and pat the dough into two 2-inch by 10-inch logs. Twist ends securely and refrigerate the logs for at least two hours and up to 3 days.
6. Preheat the oven to 325˚F. Line two baking sheets with parchment paper.
7. Slice the cookies 3/8-inch thick and place them about 1 inch apart on the prepared baking sheets. Bake for 15 to 20 minutes or until the cookies are just firm to the touch.