Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.

Sarene Wallace, Camarillo, CA
This Story Originally Appeared On sunset.com

Gallery

David Prince

Recipe Summary

prep:
40 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
Makes 3 dozen cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.

    Advertisement
  • Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.

  • Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

138 calories; calories from fat 56%; protein 1.4g; fat 8.5g; saturated fat 5.2g; carbohydrates 14g; fiber 0.3g; sodium 111mg; cholesterol 21mg.
Advertisement
Advertisement