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Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt
Ingredients
1 cup granulated white sugar
1 cup firmly packed brown sugar
2 sticks organic unsalted butter
2 large organic eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups of unbleached flour
3 cups bittersweet chocolate chips
2 cups toasted chopped walnuts
3/4 cup cocoa nibs
sprinkled sea salt crystals on top (optional)
Preparation
1. Mix both sugars and butter until soft, and add eggs to the mixer one at a time. Then add vanilla, then baking soda and then salt while continuing to mix. Next, add the flour one cup at a time. Last, fold in the chocolate chips, walnuts and cocoa nibs.
2. Drop teaspoon-sized amounts of the dough onto a non-stick sheet pan, or even better, use a baking stone and top with a few sea salt crystals.
3. Bake at 325ºF for 15–18 min. or until the edges are browned or they reach your preferred doneness. I personally love them a bit overdone so they get crispy, almost candy-like. Serve with cold milk, a glass of pinot or port. — Enjoy!!!

Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt

Ingredients

  • 1 cup granulated white sugar
  • 1 cup firmly packed brown sugar
  • 2 sticks organic unsalted butter
  • 2 large organic eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups of unbleached flour
  • 3 cups bittersweet chocolate chips
  • 2 cups toasted chopped walnuts
  • 3/4 cup cocoa nibs
  • sprinkled sea salt crystals on top (optional)

Preparation

1. Mix both sugars and butter until soft, and add eggs to the mixer one at a time. Then add vanilla, then baking soda and then salt while continuing to mix. Next, add the flour one cup at a time. Last, fold in the chocolate chips, walnuts and cocoa nibs.

2. Drop teaspoon-sized amounts of the dough onto a non-stick sheet pan, or even better, use a baking stone and top with a few sea salt crystals.

3. Bake at 325ºF for 15–18 min. or until the edges are browned or they reach your preferred doneness. I personally love them a bit overdone so they get crispy, almost candy-like. Serve with cold milk, a glass of pinot or port. — Enjoy!!!

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