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Cocoa Nib—Chocolate Chip Cookies
© Kana Okada

Cocoa Nib-Chocolate Chip Cookies

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 6 1/2 dozen cookies
  • MAKE-AHEAD
  • STAFF-FAVORITE

Chocolate with cocoa nibs adds an ingenious twist to the classic chocolate chip cookie.

  1. Two 3-ounce milk chocolate bars with cocoa nibs
  2. 2 1/2 cups all-purpose flour
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 2 sticks (1/2 pound) unsalted butter, softened
  6. 1 1/4 cups sugar
  7. 1 large egg yolk
  8. 1 teaspoon pure vanilla extract
  1. Finely chop chocolate bars. In a medium bowl, whisk the flour, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed, then fold in the chopped chocolate. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
  2. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
  3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Make Ahead The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.