Perrin and I made these one afternoon with some cocoa nibs he had leftover. (Who has leftover cocoa nibs? Perrin.) They’re so good, and indescribably chocolate-y without being too sweet or bitter. Which is wonderful.
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 lb. (2 sticks) unsalted butter, melted and still warm
3/4 c. granulated sugar
3/4 c. packed brown sugar
3/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
2/3 c. cocoa nibs
1 c. finely chopped walnuts
1 c. currants or raisins
Mix the four and baking soda together thoroughly. Set aside.
In a large bowl, combine the melted butter, sugars, and salt. Stir in the eggs and vanilla. Stir in the flour mixture just until all the dry ingredients are moistened, then stir in the nibs, nuts, and currants. If possible, cover and chill the dough for at least 2 hours, preferably over night.
Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Remove the dough from the refrigerator to soften.
Scoop up level tablespoons full of dough and place them 2 inches apart on ungreased cookie sheets. Bake, rotating the cookie sheets from top to bottom and front to back about halfway through the baking time, for 8 to 10 minutes, or until the cookies are golden brown at the edges and no longer look wet on top.
Use a metal pancake turner to transfer the cookies to a wire rack and let cool completely. The cookies keep, in a tightly sealed container, for several days.
Taken from Bittersweet by Alice Miedrich.
They’re also great if you freeze the pre-measured cookie dough and bake later.
