Cocoa Nib and Espresso Cookies
These sophisticated cookies blend the intense, roasted crunch of raw cocoa nibs with a deep espresso kick, creating a perfectly balanced treat that is not too sweet.
Ingredients
Ingredients
- 2 cups all-purpose flour leveled
- 0.5 cup unsweetened cocoa powder Dutch-processed preferred
- 2 tbsp instant espresso powder high quality
- 1 tsp baking soda
- 0.5 tsp sea salt fine grain
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 0.75 cup brown sugar light, packed
- 1 large egg room temperature
- 2 tsp vanilla extract
- 0.66 cup raw cocoa nibs for crunch and bitterness
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For a sweeter profile, you can swap half the cocoa nibs for dark chocolate chips. The dough can be made ahead and refrigerated for up to 48 hours before baking.