Ingredients
1 1/4 cups (6.25 oz) all-purpose flour
1/2 cup (1.5 oz) unsweetened cocoa-powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (6 oz, or 1 1/2 sticks) unsalted butter at room temperature
1/4 cup (1.75 oz) granulated sugar
3/4 cup (5.25 oz) packed light brown sugar
1 tsp vanilla extract
1/3 cup (2 oz) cocoa nibs
1/2 cup (3 oz) semisweet chocolate chips
Directions
Measure the flour, cocoa powder, salt, and baking soda into a bowl and whisk to combine. Watch out for lumps in cocoa. I use Valrhona.
Beat butter, granulated sugar, and brown sugar on medium speed until very smooth, about 3 minutes. Add the vanilla, then reduce mixer speed to low. Add the dry ingredients and mix just until they disappear into the dough. Fold in cocoa nibs and chocolate chips with a sturdy spatula.
Shape the dough into 2 logs 2 inches in diameter, then chill for at least 2 hours and up to 3 days.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the cookies 1/4 to 1/2 inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.
My additions and suggestions
It is not an easy task to slice these cookies. The frozen dough crumbles easily, so be prepared. However, my roommate and I learned quickly that the leftover crumbled dough makes an excellent treat. I put the remnants in a bowl in the fridge for a delicious dessert in its own right.
Try some pink sea salt sprinkled on some of the cookies.
