Cacao Nib Cookies …with browned butter, sea salt, and dark chocolate


Easy as… cookie.


Crunchy edges and outside; chewy and tender cookie.  Texture, nailed.

Browned butter, a mix of brown sugar and raw sugar, crunchy sea salt and both cacao nibs and 90% dark chocolate (yes, 90%)?  Taste, delectable.

Cacao nibs are crunchy and their bitterness complements the caramel/molasses flavor of the browned butter and sugars. Plus, we’re about 30% over the necessary 60%-minimum for dark chocolate–I think I can justify the stick of butter with the oodles of antioxidants.

Because butter is just so good.


A perfect Mother’s Day treat… that my father also enjoyed (he ate four).

Cacao Nib Cookies

Adapted from The Food Yenta

1 stick of butter
1/2 cup of sugar in the raw
1/3 cup of light brown sugar
1 egg
2 teaspoons vanilla extract
1 cup of whole wheat pastry flour
1/2 teaspoons baking powder
1/4 cup dark chocolate chips or chunks (I used 90%… if you’re a dark chocolate aficionado, this totally worked; feel free to substitute)
1/4 cup cacao nibs
sea salt, for sprinkling

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. In a small saucepan, melt the butter and brown it (check out this post for some visuals and instructions… or just Google it). Carefully watch it; butter might take a while to brown but once it does it’s almost instantaneous and will definitely burn if not removed from the flame right away. (Uh… this didn’t happen or anything)
In a bowl, combine the sugars and add browned butter and combine. Add egg and vanilla extract; mix. Sift in the flour and baking powder and combined. Fold in the cacao nibs and chocolate. Dollop cookie dough onto prepared baking sheet by the tablespoonful. Be careful, these things will spread, so leave ample room (at least 2 inches, depending on the volume of dough you drop). Sprinkle some sea salt on each cookie. Bake for 8-12 minutes (depending on size of cookies), let cool on a wire rack, and savor every delicious bite. I got about 13 cookies but I made mine kind of large.


These were so good and relatively easy after the browning of the butter was done (which you really don’t have to do, but it gives such a nice flavor). Perhaps next time I might add some roasted, chopped pecans… I feel like they would go really well with the brown sugar. Mmm. Now I want another cookie.


4 comments on “Cacao Nib Cookies …with browned butter, sea salt, and dark chocolate

  1. hueynews says:

    Pecans! Yes!! Now I want more too – the best part is the TLC

  2. blogturtle says:

    i love chocolate chip cookies. does the molasses make them chewy and less crunchy? either way i will eat them! good recipe!

    • Sam says:

      It’s just the brown sugar and browned butter that give it a molasses-y flavor, not actual molasses. These were crunchy on the outsides but also had a nice chew! Chocolate chip cookies definitely top my list of favorite cookies too.

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