Oh, hi there! Remember me? No? Ya, me neither. 😛
I’m interrupting my radio silence for a good cause. Cookies. Not just any cookies. Cookies for Kids’ Cancer!
If you follow me on instagram or twitter, you may have seen the pictures I posted of cookies I’ve been getting in the mail. All those cookies were part of the Fifth Annual Great Food Blogger Cookie Swap hosted by The Little Kitchen and Love & Olive Oil, which swaps holiday cookies to raise money for Cookies for Kids’ Cancer. My contribution? Well, about that…
I actually couldn’t decide on just one cookie, so I sent out two! That means you get to come back later to get the recipe for the Grapefruit Browned Butter Shortbread cookies I sent out alongside these Cinnamon Cocoa Nib Butter Cookies. Yay for you, right? 😛
For now, you get these Cinnamon Coco Nib Butter Cookies – a little dense with crunchy cocoa nibs, warm cinnamon and a crisp sugar rim. The best way to describe this cookie is like biting into the cookie form of drinking chocolate. Not hot cocoa, drinking chocolate- hot cocoa’s richer, deeper, more chocolately parent.
The cocoa nibs stay crunchy in this crumbly cookie, adding chocolatey, nutty flavor and texture. The edges are rolled in egg white and turbinado sugar, a combination that melts and bubbles and caramelizes a bit in the oven resulting in a sweet, crisp edge. So good.
Recipe inspired by Mindy Segal’s Smoked Chocolate Sables.
- 4 ounces semi-sweet or dark chocolate, finely chopped
- 2 cups all-purpose flour
- ½ cocoa nibs
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 cup turbinado sugar
- 1 large egg white
- In a food processor or blender, blend the chopped chocolate, flour cocoa nibs, salt and cinnamon until the chocolate is finely ground and the cocoa nibs are the size of lentils or smaller.
- Beat the butter and granulated sugar together until light and fluffy.
- Add the dry ingredients and beat until the mixture just comes together.
- Turn the dough out onto a lightly floured surface and bring the dough together with your hands. Shape into a log in the size/shape you would like your final cookies (I did a rectangular log about 2.5x1.5in) and wrap tightly in plastic wrap.
- Refrigerate overnight or freeze until needed. If freezing, place the dough in the refrigerator overnight before baking.
- When ready to bake, let the dough sit at room temperature for 10-15 minutes.
- Preheat oven to 350F.
- Line two baking sheets with baking mats or parchment paper.
- Place the turbinado sugar in a shallow bowl or dish. In a separate bowl, lightly beat the egg white.
- Slice the log into ½ inch pieces. Dip the edges of each slice into the egg white and immediately roll in the turbinado sugar.
- Arrange the cookies on the baking sheets and bake for 15 minutes at 350, rotating the sheets halfway through baking.
- Allow the cookies to cool on the pan.
Don’t forget to head over to Love & Olive Oil and The Little Kitchen to check out all the other cookies that were sent around the world in order to raise money for Cookies for Kids’ Cancer.
Shout out to Simply Whisked for the yummy and super cute gingerbread cookies on the right. The delicious S’mores Biscotti on the left were sent to me by a mysterious “Heidi”. Hopefully I can figure out who sent these so that I can thank her properly. They were so good!
In search of food gifts?