Servings: Varies depending on cookie size
Ingredients:
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/8 tsp Saigon cinnamon
- 1 Stick unsalted butter, melted
- 1 cup Packed brown sugar
- 1 Tbsp. Vanilla extract
- 1 Egg
- 1 Egg yolk
- 1 cup Cacao nibs (or more, to taste)
Instructions:
1. Preheat Oven:
- Preheat your oven to 325 F (165 C).
2. Prepare Cookie Sheets:
- Grease cookie sheets or line them with parchment paper.
3. Sift Dry Ingredients:
- In a bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
4. Cream Butter and Sugar:
- In a medium bowl, cream together the melted butter and brown sugar until well blended.
5. Add Wet Ingredients:
- Beat in the vanilla extract, egg, and egg yolk until the mixture is light and creamy.
6. Combine Wet and Dry Ingredients:
- Gradually mix in the sifted ingredients, stirring just until blended.
7. Add Cacao Nibs:
- Fold in the cacao nibs using a wooden spoon, distributing them evenly.
8. Form Cookies:
- Drop cookie dough in 1/4 cup portions onto the prepared cookie sheets, spacing them about 3 inches apart.
9. Bake:
- Bake for 15 to 17 minutes, or until the edges of the cookies are lightly toasted.
10. Cool:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Enjoy!
