Throughout the summer, my sweet tooth calls for some nice cold ice cream. Now that it’s fall, when I want dessert, warm cookies sound much more appealing. These cookies provide the buttery crumble of shortbread, the crunch of cacao nibs, and the sweet bitterness of dark chocolate.
Inspired by Food & Wine’s Cocoa Nib-Chocolate Chip Cookies, I cut back on the amount of chocolate and added cacao nibs instead. Since I subbed in quite a bit of whole wheat flour, which absorbs more moisture than white all-purpose flour, I added a tiny bit of oil so that the dough could still be rolled out.
Dark Chocolate Cacao Nib Shortbread
Adapted from Food & Wine Cocoa Nib-Chocolate Chip Cookies
One 4-oz dark chocolate bar
1/2 c cacao nibs
1 1/2 c whole wheat flour
1 c all-purpose flour
1/2 tsp baking soda
1/2 pound butter, softened (2 sticks)
2 T canola oil
1 1/4 c sugar
1 1/2 tsp vanilla extract
Preheat the oven to 350*F. Chop up the chocolate.
Beat the butter and sugar together until fluffy. Beat in the oil, egg and vanilla. Add the flours and baking soda, and mix until well-incorporated. Gently stir in the chocolate and cacao nibs.
Roll out the dough to about 1/8 inch thick on a lightly floured surface. Using a 2-inch biscuit cutter, cut out cookies.
Savvy Tip: If you don’t have a 2-inch biscuit cutter, you can use a cookie cutter or the top of a drinking glass.
Space the cookies 1 inch apart on a greased cookie sheet. Bake for 22 minutes, rotating the cookie sheet half-way through. Repeat with the rest of the dough. You can re-roll the scraps once to cut out more cookies!
Savvy Tip: After you roll out the dough a second time and cut out cookies, bake the scraps! Can’t let any of the precious cookie dough go to waste.
I meant to sprinkle the cookies with sea salt before baking, but completely forgot. I think that little bit of saltiness will make these cookies even better!