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.
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