I had never heard of a cocoa nibs, (bits similar to crushed coffee beans) so I had to look it up. And of course I did not have any, so I settled for the only thing I had – Ghirardelli 60% bittersweet chocolate chips. I also didn’t have any raisins, so I used craisins. So I have no idea if the cookies taste anything like what they are supposed to, but they’re pretty good. But then again, it’s hard to mess up a cookie.
Nibby Nut and Raisin Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter melted and still warm
3/4 cup sugar
3/4 cup packed brown sugar
3/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup cocoa nibs
1 cup finely chopped walnuts
1 cup dried currants or raisins
Mix flour and baking soda together and set aside.
In large bowl, combine the melted butter, sugars and salt. Stir in the eggs and vanilla. Stir in the flour mixture just until all of the dry ingredients are moistened, then stir in the nibs, nuts and currants. If possible, cover and chill overnight or for at least 2 hours.
Remove from the refrigerator and let soften while the oven preheats to 375 degrees. Scoop up level tablespoons of dough and place them 2 inches apart on an ungreased cookie sheet. Bake between 8 and 10 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Use a metal turner to transfer cookies to a wire rack and let cool completely.