Whole Grain Cocoa Nib and Chocolate Chunk Cookies

Yield: About 3 dozen

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 350º F. Line two baking sheets with parchment paper.

Cream butter with white, demerara and brown sugars in a mixer until light and fluffy, about 3 minutes. Add eggs, vanilla, baking soda, salt, cinnamon and mix for 30 seconds on low speed. Gradually add in flours, then stir in chopped chocolate and cocoa nibs.

Scoop out dough in heaping tablespoons on prepared baking sheets. Do not flatten them. Sprinkle with a bit of extra demerara and crunchy sea salt, if you like, before they go into the oven. Cook for exactly 12 minutes. They may appear underdone or too soft, but they will set up once they cool down.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

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More about: chocolate, cookies, desserts

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