Chocolate and cocoa nib cookies

Ever since I bought a big bag of cocoa nibs for the chocolate scones I have been looking for interesting ways to use them in baking. This is one of my favourites.

Things I have learnt from making these cookies...

You don't have to chill the dough overnight if you don't have time, but in theory it will make the texture better if you include this step.
 

Once the dough is chilled you can slice the logs and either bake the cookies or place them in the freezer. The best way to do this is to freeze in a single layer on a baking sheet for a few hours and then transfer to freezer bags, then you have cookies ready to be baked straight from frozen and can make as many as you need.

The cocoa nibs and chocolate chunks in this recipe can be replaced by just about any combination of nuts, seeds, dried fruit or chocolatey things you would like.

These will spread a lot whilst baking so make sure you leave ample space between them.
 

Chocolate and cocoa nib cookies: makes 48 cookies

(adapted from David Lebovitz's chocolate chip cookie recipe in his book 'Ready for Dessert')

350g plain flour
¾ teaspoon bicarbonate of soda
¼ teaspoon salt
225g unsalted butter, softened
215g light brown sugar
150g caster sugar
½ teaspoon vanilla extract
2 large eggs
100g cocoa nibs
200g dark chocolate, chopped

• Beat together the butter, sugars and vanilla until just combined
• Add in the eggs and once incorporated, stir in the flour, bicarb and salt
• Fold in the cocoa nibs and chopped chocolate
• Shape the dough into four logs and wrap in clingfilm, chill in the fridge overnight
• Preheat the oven to 175°C and line a baking tray with parchment
• Slice the chilled logs of dough into 2cm thick rounds and freeze any that you do not need that day
• Bake the cookies for 10 minutes turning the tray half way through cooking
• Transfer to a wire rack to cool