I added nibs to this recipe adapted from The Essence of Chocolate; but you could also use any finely chopped nut or fruit you like.
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After baking up a batch I realized that there was nothing embarrassing about these cookies, save for their unfortunate name. The dough is not that different from the Toll House version, just a bit more brown sugar and less white. The cacao nibs and ground coffee lend a wonderfully adult bitter richness. And the extended chill in the fridge makes for cookies that are nice and crunchy on the outside, but chewy and just underdone enough in the center to make them a guilty pleasure.