The perfect cookie for when you're craving something both familiar and new.
extra soft and rich, blending butter and cocoa butter works the same way, while adding an amazing chocolate vibe, too. The main difference is that cocoa butter, as mentioned above, is rock-solid at room temperature, so it has to be melted, then cooled to about 90°F for use.
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 . A pinch of nutmeg helps coax out more aroma from traditional butter, while a generous splash of vanilla enhances the chocolaty smell., the warm cocoa butter will make the mixture seem soupy and thin. But as the cocoa butter begins to cool, it will solidify and cream up fluffy and light. From there, the dough comes together like any other, with a whole egg beaten in, followed by all-purpose flour.
The dough won't look super chocolate-chippy in the end, but that's the point; when you splurge on fancy cocoa butter, it should be the star of the show. To that end, I finish the cookies with a pinch of salt and a scattering of cocoa nibs, for one last layer of cocoa flavor and crunch. The nibs aren't essential, so there's no need to make a special order, but if you happen to have any on hand, they'll push these cookies over the top.
If you're used to cocoa nibs that look and taste like sawdust, give 'em another shot with a more reputable brand, such as
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