Rich, dark and not too sweet, these thick chocolate cookies studded with cacao nibs are perfect pick-me-ups for grown ups. They're crisp on the outside and soft on the inside, but with welcome crunchy bits courtesy of the cacao nibs. Swap the cacao nibs for chocolate chips if you prefer, or just leave them out altogether.
Cream the butter with the sugar and salt until light and fluffy.
110 g unsalted butter - softened, 75 g dark brown sugar, 1 pinch fine sea or rock salt
Beat in the egg and vanilla extract.
1 large egg, ½ tsp vanilla extract
Mix in the flour, baking powder and cocoa. The mixture will be stiff, but that's fine.
150 g wholemeal flour, ½ tsp baking powder, 30 g cocoa powder
Stir in the cocoa nibs until everything is just incorporated.
30 g cacao nibs
Scoop 12 to 15 spoonfuls of the mixture and place onto lined baking trays leaving a little room between them. I find a small ice-cream scoop works well for this and produces even-sized biscuits. Press a fork onto each one to flatten them slightly whilst giving the tops a pattern at the same time.
Bake in the middle of the oven for 8 to 12 minutes, depending on the size of cookie. They should look cooked, but not burnt.
Notes
These cookies are quite large and thick. If you prefer a crunchier biscuit type cookie, then make them thinner. You might like to make them smaller too. If you do, check them after eight minutes in the oven.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.