- 2 sticks unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 1/2 cup Demerara sugar, plus a little for sprinkling on the cookies
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground cinnamon
- 1 teaspoon baking soda
- 2 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 12 ounces 70% bittersweet chocolate, roughly chopped
- 2 tablespoon crushed cocoa nibs
- Malton salt, for sprinkling on the cookies
Instructions
1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Using a stand mixer, beat the three sugars and butter until light and fluffy, about three minutes. Add the eggs, vanilla, salt, cinnamon, and baking soda and mix on low speed for about 30 seconds. Continue mixing on low speed and gradually add the flour. Fold in the chocolate chips and chopped cocoa nibs by hand.
3. Fill each cookie with about a pointed tablespoon of batter. Drop the batter onto a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between each dollop (do not flatten). Sprinkle with a little Demerara sugar and a few Maldon salt crystals, if desired.
Bake for exactly 12 minutes. The cookies may appear undercooked or too soft, but they will set as they cool. Wait one minute before removing to a cooling rack and letting them cool completely (assuming you can resist eating them during this time).