Chocolate Cookies with Cocoa Nibs and Lime
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I made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris. One of them was chocolate and lime and as I saw it I thought, “Well that seems intriguing! I do believe I’ll head to the store and pick up some limes and try that out as a cookie. And you know what? I bet it would be even better with some cocoa nibs!” After a quick stop at the market and a small rendezvous in the kitchen I tasted what had to be one the most flavorful cookies I’d ever eaten. I brought them to Elise and her parents and all agreed that this cookie is fantastic. It’s floral and dark, with a taste that reminds you of nights on the beach with friends. A perfect cookie for dipping into a chilled glass of lemonade or limeade.
For those who aren’t familiar with cocoa nibs they’re pieces of roasted, crushed up cocoa beans. They’re fragrant, dark, bitter bordering astringent and have a pure taste of raw chocolate with notes of coffee. Plus, they have a delightful crunch much like a nut. You cannot substitute chocolate chips for cocoa nibs. Do yourself a favor a buy some at the store or online; once you try them you’ll be in love, using them in everything from cookies to ice cream, to smoothies and granola.
Chocolate Cookies with Cocoa Nibs and Lime Recipe
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Ingredients
- 1 cup of butter
- 3/4 cup of brown sugar
- 3/4 cup of white granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 2 1/2 teaspoons of heavy cream
- 1 3/4 cups of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of kosher salt
- 3/4 cup of cocoa nibs
- Zest of one large lime
Method
1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix). Fold in the cocoa nibs and lime zest.
3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Perfect for dipping in homemade limeade or lemonade.
Makes approximately 4 dozen cookies.
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Here in Seattle there's a company called Theo that makes all kinds of odd and wonderful chocolate concoctions: Nib Brittle Dark Chocolate, Coconut Curry Milk Chocolate and Fig, Fennel and Almond Dark Chocolate, to name a few. Chocolate really is more versatile than we often give it credit for.