We hosted a charity fundraising event in our house – nothing massive, just a talk by an interesting guy, followed by tea and biscuits. The organisers brought a selection of baked goods, but it seemed rude to host the event and not provide something that I’d made myself.
I was thinking of making some cocoa nib cookies, and the recipe that I usually use is great, but a) is quite faffy, and b) makes about 5 dozen cookies, which was more than I was after, really. I remembered seeing a chocolate biscuit recipe in a free recipe booklet – ‘Dine at home with Heston’ – that came in the Telegraph (my parents read it, sorry). It looked straightforward, so I used it as a jumping off point for my cocoa nib cookies.
The cocoa nib cookies contain cocoa nibs (cacao), cocoa powder, and chocolate chips. They are crisp on the outside, slightly chewy in the middle, and studded with rich chocolate chips and crunchy, intensely flavoured cocoa nibs. If you were feeling decadent, you could sandwich two together with some chocolate ganache. Or chocolate ice-cream. You can never have too much chocolate.
Kipper helped with the weighing and measuring, although the Kenwood mixer did all the hard work. She was also very keen to check the quality once they’d cooled down from the oven. I suspect that given half a chance, she would have quality checked every last cocoa nib cookie…
Ooh, I just realised – if you use margarine instead of butter these cocoa nib cookies are VEGAN! I’m not sure why that makes me so wildly excited. Recipe makes 22.
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- 135g plain flour
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 25g dark chocolate chips
- 20g cocoa nibs
- 1.5 tsp cocoa powder
- 115g butter or margarine
- 130g golden caster sugar
- Preheat the oven to 190C.
- Mix the flour, bicarbonate of soda, salt, chocolate chips and cocoa nibs together. Set aside.
- Cream the butter and sugar until light and fluffy. Add the flour mixture and continue to beat until the mixture comes together to form a dough.
- Transfer half of the dough to another bowl, then mix the cocoa powder into the remaining half, until well combined.
- Use a dessertspoon to scoop up some of each of the plain mixture and the cocoa-y mixture into a marbled blob, and dollop onto a lined baking sheet. (My blobs weighed around 22g each). Leave plenty of room between the blobs for spreading.
- Bake in the preheated oven for 10 minutes until spread out and starting to turn golden at the edges. Allow to cool and firm up for a few minutes on the tray, then transfer to a cooling rack until completely cooled.
- Enjoy with a nice cup of tea. Or without 🙂
- Any cookies that aren't eaten immediately will keep for a few days in an airtight box.