The cookies with cocoa nibs are made with an unusual dough and are very soft, enough to melt in the mouth. Rather than the classic crunchy, crumbly cookies, their texture resembles that of a sponge cake or a swiss roll sponge. Cocoa nibs are rich in benefits and give a pleasant, light crunch to our delicate cookies. This is a butter-free dough and very simple to prepare, ideal for snack or breakfast. A particular and truly tasty recipe. To make about 45 small cookies with cocoa nibs you will need:
Other cocoa cookie recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: for about 45 cookies
- Cooking methods: Oven
Ingredients
- 2 eggs
- 6 1/2 tbsp brown sugar (or granulated)
- a pinch of salt
- vanilla extract
- 1/2 tsp ground cinnamon
- 6 tbsp vegetable oil
- 2 cups flour (all-purpose)
- 2 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 1 oz cocoa nibs
- 1/3 cup powdered sugar (+ as needed for dusting)
Steps
Whisk the eggs with the sugar, a pinch of salt, the cinnamon and the vanilla extract in a bowl. Add the oil and keep mixing.
Chop the cocoa nibs in a blender together with the powdered sugar and add them to the mixture. Fold in the sifted flour mixed with the baking powder and the tablespoon of unsweetened cocoa powder.
Using two teaspoons or by putting the dough into a piping bag fitted with a small tip (I used a star tip), pipe the cookies by placing small heaps spaced apart on a baking sheet lined with parchment paper.
The heaps should be tall and will tend to flatten in the oven, losing a bit of their shape during baking. Don’t worry, this is completely normal.
Bake in a preheated oven at 356°F for about 10-12 minutes (no more). Remove from the oven and let cool completely.
Dust, if desired, with powdered sugar and serve the soft cookies with cocoa nibs.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
