Giant Chocolate & Cacao Nib Cookie
Ingredients
Scale
Giant Cookie:
- 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
Topping:
- 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.
Notes
Slightly adapted from: Food & Wine