Cocoa Nib Chocolate Cookies with White Chocolate and Fleur De Sel

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.

Recipe By:

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.


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