Chocolate Dipped Cacao Nib Cookies As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Total Time 59 minutes Prep Time 30 minutes Cook Time 14 minutes Rating 5 out of 5 stars (7) Ingredients 5 dozen 4 cups [568 g] all-purpose flour plus more for dusting1/3 cup [40 g] cacao nibs1 teaspoon fine salt¾ teaspoon baking powder¼ teaspoon baking soda1 ½ cups [3 sticks or 339 g] unsalted butter at room temperature3 tablespoons refined coconut oil at room temperature (shortening works, too)1 ¾ cups [350 g] granulated sugar1 large egg plus 1 large egg yolk at room temperature1 tablespoon pure vanilla extract8 ounces (226 grams) semisweet or bittersweet chocolate, melted Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In the bowl of a food processor fitted with a blade, process the flour, cacao nibs, salt, baking powder, and baking soda. Step 2 In the bowl of a stand mixer fitted with a paddle, mix the butter on medium speed until creamy. Add the coconut oil and mix again on medium speed until smooth. Add the granulated sugar and mix again on medium until light and creamy, 3 to 5 minutes. Add the egg, yolk, and vanilla and mix again on low speed until combined. Add the flour mixture and mix on low speed until completely combined. Use a spatula to fold in any dry pieces of dough that may be lingering on the bottom of the bowl. Divide the dough in half; it can be used immediately or wrapped in plastic and refrigerated for up to 4 days (let the dough come to room temperature before rolling). Step 3 Adjust an oven rack to the middle position and preheat the oven to 350ºF [180ºC]. Line several sheet pans with parchment paper. Step 4 On a floured surface, roll out the dough somewhere between 1/8 in [4 mm] and ¼ in [6 mm] thick (the thinner the cookie, the crisper it will be, so this will depend on your preference). Use heart-shaped cookie cutters to cut out shapes, then slide a spatula underneath the dough and transfer the shapes to the sheet pans, leaving 1 in [2.5 cm] of space between the cookies. Chill the pans of cookies in the refrigerator for 15 minutes before baking. Dough scraps can be re-rolled and cut out again. Step 5 Bake the cookies, one pan at a time, until cooked through, 12 to 16 minutes. For a softer cookie, bake for 12 minutes; for a crisper cookie, bake longer, until light golden brown around the edges. Place the baking pans on a wire rack and let the cookies cool completely on the pans before dipping in chocolate. Repeat with the remaining cookies. Step 6 Dip half of each cookie in the melted chocolate. Once the glaze is set, cookies can be stored in an airtight container at room temperature for up to 3 days. Chef’s notes If you do not have a food processor, you can finely chop the cacao nibs with a knife instead.
