Thursday, February 07, 2008


Cocoa Nib, Vanilla Bean & Chocolate Chip Cookies

Seems to me, cookie is a bit of a kiddie term. Nursery speak, really. It just doesn't seem to connote how sauve and adult some of these "cookies" really are.

Grown-up cookies are the kind of treat that includes ingredients like heady bergamot or a shock of sea salt. They pair with a flute of prosecco far better than with a glass of milk - and I say, they need a far more chic lexeme than cookie.

Maybe they should just be called "delights." Or "menogregodianastictasticolici."

(But that second one only because it pretty much guarantees no toddler will be heard throwing a tantrum while demanding them.)

Or, is that ageist?


Now, now. I know perfectly well that not all children are sugar-addicts, and many appreciate a quality - adult palate oriented - snack. But if I were in charge of marketing, my target audience for this "delight" would And most likely, you. But not the wee ones. Nope, this isn't exactly for them.

This is for someone who craves a certain layering of flavors, including bitter, sweet and salty. A bite of crumbly buttery texture, some bitter-chocolate crunch, a few smooth, dark and melty bits and at last, a lingering suprise of salt.

Yup, this ain't no cookie. It truly is a delight. And just to make it less for the small ones and more for us tastes even better if given a day to meld, to mellow and to melt in your mouth. A delight with built in patience.

Try it my peaches, and taste the joy.

6 ounces Scharffenberger semi-sweet chocolate with cocoa nibs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1/2 pound) unsalted butter, room temp
1 cup white sugar
1/4 cup brown sugar
1 large egg yolk
1 teaspoon vanilla
Seeds scrapped from 1/2 a vanilla pod

Roughly chop up the chocolate. You are trying to get bits of assorted sizes, but none bigger than a standard chocolate chip.

Whisk together the flour, baking soda and kosher salt.

Using a stand mixer with a paddle, beat the butter with the sugar at medium speed until light and fluffy. (Or, do this by hand.)

Beat in the egg yolk, vanilla, and vanilla seeds. Scrape the side and bottom of the bowl to make sure everything is incorporated.

Add the flour, then fold in the chopped chocolate.

Divide the dough in half. Pat each half into a log, wrap them in plastic and refrigerate for 15 minutes.

Preheat your oven to 350F.

Slice the cookies into 1/8 inch thick slices.

Bake the cookies on a buttered cookie sheet for about 20 minutes, until golden.

Let the cookies cool on the sheets for five minutes, then transfer to racks to cool completely. These cookies are actually better the next day.


Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness - Gourmet Sleuth

Oh, and if you are keeping camera responded to a bit of a resuscitation. It's still on it's death-bed, but happily, it had a few more snaps in it afterall...and on an unrelated note...Happy Birthday to my C*!

The average American eats 35,000 cookies in their lifetime

Bryanna of Notes from a Vegan Kitchen lwrote about cocoa nibs too.

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If you want to mix it up a bit, you might try using some really interesting flavor combinations with your chocolate.

Of course you can stick with a good quality dark chocolate like the Scharffen Barger - but Amedei Chuao would also have a really great flavor and consistency for these, as would a Michel Cluizel.

If you want to do something really funky though, get a trick bar like a Vosges Mo's Bacon bar (or other unique Vosges variety). Yes, they use some non-obvious flavor combinations in their artisan bars, but VERY good!!!

Overall the best selection of great chocolate bars I've found is at Chatham's Fine Chocolates. They've got hundreds of great artisan chocolate truffles as well that you can build your own box from!
Screw the kids, I'm eating all of these cookies!
Rachael, your delights (I like that name!) look fantastic!
Oh my, adult delights? I can think of nothing more fabulous. I have to agree with Brilynn: screw the kids!!
I don't have kids. Maybe there's a wisdom in that? I'd have a hard time letting one of these beauties go! "Get your grubby little mitTs off of this - it's MINE!!
oh dear... these cookies are sheer indulgence... have to make some for myself!
Oh, I love your flavor combinations! Especially the addition of sea salt. Yum!
Does anyone know someone who doesn't like chocolate chip cookies? Well I don't! And there's a reason for this: they are simply delicious in their crispiness.
They look yummy!!!
The salt is an inspired addition. I can almost taste them, just from reading your post.
Después de ver tus fotos, me dio ganas de hornear cookies, en este momento las tengo en el horno. Magnífico tu blog!!!
¡Grazias, Mar! ¡Goce de sus galletas!
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