The perfect cookie for when you're craving something both familiar and new.
, to make chocolate chip cookies truly unique. Along those lines, I've recently fallen in love with the magic of chocolate chip cookie dough that's made by replacing half the butter with raw cocoa butter. And, as you can see, the results ain't bad.
In this recipe, plain white sugar works to keep the cocoa butter's delicate scent front and center; I found the molasses notes in brown sugar a little distracting, although I enjoyed batches made with I went with Valrhona's Bahibé 46%, a favorite from my restaurant days, described as"on the edge of Dark Chocolate, in the heart of Milk Chocolate." Another option is Endangered Species 48%, which is stocked in the candy aisle at my local Kroger—it's ostensibly a snacking bar, but it's great for baking.
If you're used to cocoa nibs that look and taste like sawdust, give 'em another shot with a more reputable brand, such as Valrhona or Healthworks. Whichever brand you choose, cocoa nibs should be rather chunky and crisp, with a strong bitter flavor that can cut through sweet doughs.
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