Cocoa Nib Cookies

Let my 15 minutes begin!

So we've had some seriously wonderful new things pop up in the chocolate factory. We've gotten toffees, barks, stuff with almond butter and my favorite: the candied nibs! Basically they're nibs rolled around in oil and sugar and salt. And possibly crack.

I'm going to throw them in my frozen banana ice cream.

Speaking of ice cream, I'm trying my damnedest to give up on cow's milk. At least for the summer. See my allergies in Seattle are so utterly disgusting that I need either 1) get my nose replaced with a mucus filter, or 2) give up whatever is helping the production of phlegm in my system. Hence the milk.

This is especially important because I'm a singer. I also am a tour guide. And an actor. A very busy singer/actor. With allergies and swollen folds. I use my voice to make my living. I can't have swollen folds!!!!!

I'll be posting lots of recipes with goat's milk soon. Goat's milk doesn't have as much lactose, so it doesn't produce as much mucus. So I can eat all the goat's milk! And almond milk! Not so much rice milk, that's not as good.

Back to food:

I made this a while back ago when I was craving cookies. Working in a chocolate factory is great and all, but there's only so much chocolate I can eat before I want to die. But this was the perfect remedy. And I'm gonna throw in those candied suckers soon!

Cocoa Nib Cookies:
from cupcakeproject.com

Ingredients:

• 2 C all-purpose flour
• 1/2 t baking soda
• 1/2 t salt
• 3/4 C unsalted butter, melted
• 1 C packed brown sugar
• 1/2 C white sugar
• 1 T vanilla extract
• 1 egg
• 1 egg yolk
• 2 C cacao nibs, or more, to taste

Directions: 

1. Preheat the oven to 325 F (165 C). Grease cookie sheets or line them with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.
4. Beat in the vanilla, egg, and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended.
6. Stir in the cacao nibs by hand using a wooden spoon.
7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes: 
- Like I said, I'm using candied nibs eventually. I don't know how that will work with the extra coconut oil/sugar we use for candying will affect the texture. Experiments are necessary in this case. 
- I love a chewy cookie. And for anyone who watches Alton Brown, you'll know that the white-to-brown-sugar ratio is important for texture. I loved this texture so much, it might become my standard cookie base!

Read more: http://www.cupcakeproject.com/2009/03/cacao-nib-cookies-for-chocolate-lover.html#ixzz1yYQCUkT0

PS- You might also notice the new background. Yes, I changed it to rain, because I live in Seattle. It's raining right now, which means I don't have to water my garden!