Dark Cookies with Vintage Merlot Sea Salt and Cacao NibsRecipe & Photography by Eda Ildam
340g Brown Sugar
130g Butter, room temp
1 tbsp Cacao Nibs
75g Cocoa Powder
1 tsp Baking Soda
Pinch of Sea Salt (l had a Vintage Merlot sea salt from Gewurshaus)
1 cup strong Coffee, room temp (l prefer an espresso)
Preheat the oven to 180 degrees.
In a mixing bowl, beat the butter and sugar.
Add 2 eggs and mix with a rubber spatula.
In a large mixing bowl, add all other dry ingredients (flour, cocoa powder, baking soda, salt and cacao nibs). Add the butter mixture and stir well with a rubber spatula.
Add the coffee until the batter is sticky. Rest in the fridge for around 15 mins.
Use a table spoon or ice cream scoop to portion the batter onto a baking sheet.
Bake for around 8-9 mins and allow to cool on a wire rack (if you can stop yourself from eating them sooner!).