One of our favorite pastimes is baking. We love the smells, the warmth, and the sharing with friends and family. This classic chocolate chip cookie recipe made with our 70% Del Tambo, Ecuador Dark Chocolate Nibble Bar (plus extra Roasted Cocoa Beans for good measure!) never disappoints.
Makes approximately 60–75 cookies
by Meme (Shawn Askinosie’s Mother-In-Law)
1 cup butter
½ tsp. salt
1 cup sugar
1 tsp. baking powder
1 cup brown sugar (may cut to ½ cup)
1 tsp. baking soda
2 70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bars, chopped
1 tsp. vanilla
2 cups flour
1 or 1 ½ cup oatmeal ground to fine powder
½ cup Askinosie Roasted Cocoa Nibs in blender or food processor
1 or 1 ½ cup chopped nuts
Cream butter and sugars. Add eggs and vanilla. Blend flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Nibs, and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake 8 minutes at 375 degrees.