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Ingredients
| unsalted butter: 2 sticks |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| sea salt: 1 tsp |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup |
| vanilla extract: 2 tsp |
| eggs: 1 |
| eggs: 1 |
| Milky Way Caramels - dark chocolate covered: 10 oz |
Crunchy Cookies with Dark Chocolate Covered Cacao Nibs
Credit: visualrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
Preheat your oven to 375 degree Fahrenheit and place the rack in the middle of the oven. Butter baking sheets or use parchment paper. Whisk together flour, baking soda and salt in a large bowl and set aside.
In another bowl (or with a mixer) beat the 2 sticks of softened butter (one at a time, or ) and both sugars together until light and fluffy.
The butter and sugars mixed:
Add vanilla, whole egg, and an egg white. As you mix, add flour mixture slowly in batches until just combined.
All mixed:
Mix in your sweetriot 'peaces' (chocolate covered cacao nibs).
Shape 2 heaping tablespoons of dough at a time into balls and place about 1 and 1/2 inces apart on a prepared prepared baking sheets. Bake until cookies are golden brown. In my oven these took around 13-14 minutes. Be sure to rotate the baking sheet halfway through cooking. Let the crunchy chocolate cookies cool completely and then enjoy!
Here is a closeup of one of the finished cookies broken in half to show what the cacao nibs look like.