These are truly the ultimate dark chocolate cookies. We use four types of chocolate, including raw unprocessed cocoa nibs, and hardly any flour. The nibs give them an amazing crunch with each bite. There is so much chocolate in these cookies that the batter can barely stay together on its own — we have to refrigerate it before baking just to keep the batter together.
I got this recipe from a close friend who’s an accomplished European chef. We began making these a few years ago around November/December, and while they aren’t your normal Christmas cookie, the whole family likes them so much that its become our favorite Christmas cookie of all. The kids demand that we leave these for Santa on Christmas Eve because surely he’ll appreciate them, being that he’s a connoisseur of fine cookies and all that.
Also, because of the high percentage of unprocessed cocoa in these cookies, they contain a lot of the beneficial flavonoids which have been shown to have positive health effects. These do have butter and sugar however, so it’s not a free pass to eat all you want, but at least there’s a positive side to these delicious treats.
I urge you to try these, and be sure to share the recipe with your friends. You’ll never look at chocolate cookies the same way again.
Notes
While a food scale will help to accurately measure the amount of chocolate needed, most baking chocolates are pre-measured by ounce, and indicated on the package, so you can still manage without a food scale.
*cocoa nibs may be difficult to find in some areas. Call a health food store or a gourmet specialty supply, or order online as a last resort. Do not skip this ingredient!
Ingredients
- 5 oz unsweetened baking chocolate, Bakers or similar (100% cacao), coarsely chopped
- 6 oz semi-sweet baking chocolate, Bakers or similar (54% cacao), coarsely chopped
- 3 oz milk chocolate, Hershey's bar or similar (10% cacao), coarsely chopped
- 1.8 oz all-purpose flour (or roughly 1/3 cup)
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 4 Tblsp unsalted butter, at room temperature
- 3 oz brown sugar (roughly 1/2 cup loosely packed)
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2 oz cocoa nibs* (roughly 1/2 cup)
Instructions
- Using a large knife and cutting board, chop each type of chocolate into course bits and shavings.
- Combine 5 oz unsweetened, 6 oz semi-sweet chocolate, and 3 oz milk chocolate in microwave safe bowl and microwave on high for 30 seconds. Stir. Microwave another 30 seconds. Stir. If not smooth, microwave at 10 second intervals until smooth, stirring in between each. DO NOT allow melted chocolate to exceed 120 deg F during this process (use an infrared temperature gun to easily track this.) Set aside to cool for about 15 minutes, stirring occasionally to keep smooth, or until chocolate cools to about 90 deg F.
- In a separate bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk eggs and vanilla. Set aside.
- Using a stand mixer with paddle attachment, mix butter and sugar on medium until combined.
- Add eggs and vanilla mixture to the stand mixer.
- Once the chocolate has cooled to ~90 deg, add to the stand mixer; mix on low until combined.
- Add flour mixture; mix on low until combined.
- Add chopped cocoa nibs; mix on low until combined.
- Cover and place batter in fridge for 45 min. Preheat oven to 350 deg F.
- Use an ice cream scooper and/or spoons to shape 1-inch "balls" of dough and drop onto parchment-lined cookie sheet(s) 2 inches apart. Bake for 4 min, rotate cookie sheet in the oven, bake for another 4 min. Do not overbake -- they may look wet and shiny.
- Slide the parchment sheets onto cooling rack until completely cooled.
Disclaimer: this article may contain affiliate links.
