Recipes Desserts Cookies Chocolate Chip Cookies Giant Chocolate Cookie with Cacao Nibs and Flaky Salt Be the first to rate & review! The only thing better than a dark cocoa cookie with a hint of chewiness and a generous sprinkle of flaky salt is an impressively oversized one that’s designed to feed a crowd. Cut into wedges, the cookies resemble chocolate shortbread, but these treats—studded with chopped bittersweet chocolate and cacao nibs—are far more indulgent. To make this oversized cookie even more festive, bring it to the table topped with scoops of your favorite ice cream so that everyone can share.Related: More Cookie Recipes By Jasmine Smith Published on June 10, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 55 mins Yield: 8 Ingredients 1 1/2 cups (about 6 3/8 ounces) all-purpose flour 1/3 cup (about 1 1/8 ounces) unsweetened cocoa 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup (4 ounces) unsalted butter, softened 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup chopped bittersweet chocolate (from a 3.5-ounce bar) 1/4 cup cacao nibs, divided 1/2 teaspoon flaky sea salt Directions Preheat oven to 350°F. Stir together flour, cocoa, baking soda, and salt in a large bowl. Set aside. Beat butter, brown sugar, and granulated sugar in bowl of a stand mixer fitted with a paddle attachment on medium-high speed, until fluffy, about 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating until just combined, about 1 minute. Fold in chopped chocolate and 3 tablespoons of the cacao nibs. Transfer cookie dough to a large sheet of parchment paper. Cover top with another sheet of parchment and roll out dough into a 9-inch round, trimming edge as needed. Remove and discard top layer of parchment; transfer dough round on parchment paper to a large baking sheet. Sprinkle with sea salt and remaining 1 tablespoon cacao nibs, pressing lightly into dough to adhere. Bake until just set around edges, about 15 minutes. Let cool on baking sheet 10 minutes, cut into wedges, and serve warm. Or let cool completely on baking sheet, about 20 minutes, before cutting into wedges. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Rate it Print