Chocolate Chip Cookie Without Chocolate Chips
A delightful twist on the classic chocolate chip cookie, this recipe replaces traditional chocolate chips with rich cocoa nibs to deliver a satisfying chocolate flavor and crunchy texture without using any chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
2 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
3/4 cup (165 grams) packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup (120 grams) cocoa nibs
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the cocoa nibs evenly with a spatula.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.