Name: Giant Chocolate & Cacao Nib Cookie
Ingredients: 1 ½ cups (180g) all-purpose flour; 1/3 cup (30g) unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp kosher salt; ½ cup (113g) unsalted butter, softened; ½ cup (100g) granulated sugar; ½ cup (107g) light brown sugar, packed; 1 large egg, room temp; 1 tsp vanilla extract; ½ cup (85g) Nói Síríus 56% Bittersweet Chocolate, chopped; ¼ cup (28g) Xocolatl Chocolate Organic Roasted Cacao Nibs; 1 Tbsp Xocolatl Chocolate Organic Roasted Cacao Nibs; flaky sea salt, such as Jacobsen or Maldon

Instructions

Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and brown sugar on medium-high until light and fluffy.
Add egg and vanilla, mixing until thoroughly combined.
Add ¹/₃ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
When last third of flour mixture is just about incorporated, add chopped chocolate and cacao nibs. Continue mixing dough until fully combined.
Plop cookie dough onto centre of prepared baking sheet. Press into a 9" circle that is roughly 0.5" high.
Sprinkle remaining cacao nibs and flaky sea salt on cookie, pressing gently to adhere.
Bake for 12–15 minutes or until edges are just set.
Place baking sheet on wire rack and allow cookie to cool for at least 20 minutes.
Carefully transfer giant cookie to a cutting board and cut into wedges with a chef’s knife.

Giant Chocolate & Cacao Nib Cookie