Makes about 2 dozen cookies
Prep time: 20 Minutes Chilling plus baking time: 4 hours
2.25oz (65g) dark chocolate, melted
1 1/4 cups (165g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140g) unsalted butter, at room temperature
½ cup (100g) packed brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon (5 ml) vanilla extract
5 ounces (140 grams) dark chocolate, chopped
½ cup (60g) cocoa nibs
Melt chocolate in a double boiler or microwave in 30 second increments stirring between.
While chocolate is cooling, combine flour, baking soda and salt in a small bowl. In another bowl, beat the sugars and butter until light and fluffy, 2-3 minutes. Beat in vanilla until combined. Add melted chocolate and mix until fully incorporated. Stir in flour mixture, then chocolate chunks just until combined and no flour streaks remain.
Divide dough in half and shape each one into a 1-½” diameter log. Roll logs in cocoa nibs then wrap in plastic wrap and refrigerate for at least 3 hours and up to 3 days (or freeze for up to 2 months).
Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper. Slice logs into ½” rounds and place 2” apart on sheets (If using frozen dough, let dough sit for 20 minutes before slicing and baking). Bake for 12 minutes, rotating half way through. Cool to room temp before serving