Chocolate Chips & Nibs Cookies
Ingredients
- 250 g butter room temperature
- 200 g brown sugar
- 200 Caster sugar
- 450 g self raising
- 75 g cocoa powder
- 1/2 tsp salt
- 1 teaspoon instant coffee powder
- 50 g almond flour
- Two extra large eggs
- 2 teaspoons of vanilla extract
- 150 g dark chocolate chip chips
- 100 g cocoa nibs
- 2 tablespoons hot water
Instructions
- Heat oven to 180°C fan assist big oven
- Line 2 baking trays with silicone baking sheet or baking paper big enough to hold 24-26 large cookies {60g each)
- In a stand mixer fitted with the K-beater, creaming attachment or paddle attachment cream the sugars and butter together until light and fluffy. My Kenwood takes about 8-10 minutes - set aside until needed250 g butter room temperature, 200 g brown sugar, 200 Caster sugar
- In a separate bowl sift together the flour and cocoa powder450 g self raising, 75 g cocoa powder
- Add salt, instant coffee powder and almond flour and whisk to ensure an even mix1/2 tsp salt, 1 teaspoon instant coffee powder, 50 g almond flour
- Add the eggs one at a time to the creamed butter mix.Two extra large eggs
- Add the vanilla and mix again2 teaspoons of vanilla extract
- Beat in the flour mix
- Add the choc chips and nibs and hot water and beat to ensure all the chips and nibs are evenly distributed150 g dark chocolate chip chips, 100 g cocoa nibs, 2 tablespoons hot water
- Using a ice cream scoop create 60g balls.
- Place on baking mat, use a fork and press down to flatten and spread the cookie dough. Bake in preheated oven for 10-12-15 minutes. The cooking time depends on how much you flattened them and how thick they are.
- Cool on wire rack
- Drizzle with extra white or dark chocolate for a bit of fun.
Notes
Air fry for 3-5 minutes if you prefer a crunchy cookie.
For an alternative substitute the dark choc chips with 150g chuckles and 50g chocolate buttons roughly chopped