Preparation time: 15 min (plus 1 hour for chilling)
Bake time: 25 minutes
How do you enjoy your cocoa nibs? We couldn't help but try them in a cookie recipe! These buttery shortbread cookies are the perfect combination of sweet and salty. Embellished with cocoa nibs and chocolate, its a simple cookie perfect for gifting as we head into the holidays.
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Ingredients:
1 cup butter or margarine (room temp)
3/4 cup confectioners sugar
1 large egg yolk
2 tsp vanilla extract
1/8 tsp salt
3/4 cup confectioners sugar
1 large egg yolk
2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups all-purpose flour
1/2 cup cocoa nibs
Preparation:
- Beat together butter and confectioners' sugar until smooth and fluffy. Beat in egg yolk, vanilla, and salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
- Shape dough into a cylinder, about 2" in diameter. Wrap in plastic wrap and chill for 1 hour.
- Pre-heat oven to 325 degrees. Slice the cookies to be 1/4 inch thick, and place on a lined cookie sheet
- Bake cookies until they are puffy and golden, around 18-25 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.
- Place chocolate in a small bowl with coconut oil. Melt in the microwave until smooth.
- Using a fork, drizzle chocolate over cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted.
- Let chocolate set for at least an hour before serving, or store them in an air tight container to enjoy later.
(recipe adapted from New York Times Cooking)