Monday, December 19, 2011

Chocolate Chip Cookies with Cocoa Nibs

Curl up on the sofa covered in a nice cozy blanket with a tall glass of milk and a plate of chocolate chip cookies in your hand watching one of your favourite movies……..yes!! this is how I spent my weekend…and what a happy feeling it was!! So to share a little bit of this happiness, here is the recipe of my favourite Chocolate Chip Cookie…

Indulgent Comfort!! That is exactly what these cookies are all about… Thank you Dorie Greenspan for this wonderful recipe!!!! J I know there are more chocolate chip cookies out there then one can possibly count but everyone has to have their favourite chocolate chip recipe…this one’s mine J I love everything about this cookie..its crispy on the sides and chewy towards the centre with ohh so much of chocolate!!!! It’s an absolute treat for a chocolate lover. For someone like me who prefers dark chocolate I had to add some roasted cocoa nibs to the recipe, it was like improving on perfection!! Trust me if you are a dark chocolate fan you will fall in love with cocoa nibs, it’s like eating a chocolate nut J Bottom line, this cookie is outrageously good and is capable of chasing away your worst blues…converting them into a chocolaty happy feeling J don’t believe me…go make some and you will know ‘ thou speaks the truth… :D’

The recipe is adapted from Dorie Greenspan


2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup butter, melted
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used coverture callebaut 60% cocoa callets)
½ cup roasted cocoa nibs (you can omit them in case you don’t have them)

* I didn’t use eggs in this batch of my cookies, they turned out just fine. You can choose to use them or omit them either ways it will be good..the texture may change just a little)

·        Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper/butter paper.
·        Sift together the flour & baking soda; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
·        Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
·        Stir in the chocolate chips & the cocoa nibs by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 2 inches apart. (You can also refrigerate the dough for about 20 mins..but do remember to shape them a bit before baking in that case)
·        Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. I baked mine for 12 mins at 220 degrees.


  1. abhi frm whr will we get these chocolate chips and cocoa nibs

  2. You have got to start watermarking pictures!

  3. Aashu: I buy them from the Callebaut distributor here in may want to check with some of the specialty food stores there.

    1. where is the distributor located ?? and how much does it cost ? pls reply :)

    2. Hi, the distributor in in Andheri east - Delta foods. Costs approx Rs.700+ per Kg