Sunday, 21 December 2014
SPARKLY COCOA NIB CHIP BUTTER COOKIES
Wishing Everyone a Very Merry Christmas, Happy Hannukah and Happy New Year!
These cookies are my fanciful take on chocolate chip cookies. I've used cocoa nibs instead of chocolate chips...and a butter cookie instead of a toll house drop batter. These cookies are so easy and pretty. Cut slices from a refrigerator-cold triangular log of my butter cookie recipe (below). Then top with cocoa nib pieces and sprinkle with unrefined cane sugar. Bake and package with the plain butter cookies and you've got a nice selection for gifting.
SPARKLY COCOA NIB CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
¾ cup Organic unrefined cane sugar
1 large egg
1 teaspoon pure vanilla extract (or 1 vanilla bean, ground up)
2 ½ cups sifted all-purpose flour
¾ teaspoon coarse salt
Extra ½ cup organic unrefined can sugar for sprinkling and rolling
Extra 3 tablespoons cocoa nibs for sprinking on cookies
1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.
2. Halve dough; shape each half into a log. Form log into triangular shape. Place each log on a 12-by-16 inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer parchment-wrapped log to refrigerator until firm, about 1 hour.
3. Preheat oven to 375ºF. Roll log in extra cane sugar. Cut into ½-inch thick slices. Space 1 inch apart on baking sheets lined with parchment. Sprinkle with cocoa nib pieces and extra cane sugar. Bake until edges are golden, 18 to 20 minutes. (cakebrain note: ensure the cookies are golden brown and they'll taste much more flavourful as well as have a better crunch). Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.