All butter Cacao Nib Chocolate Chunk Cookies

All butter cookies made with unrefined brown sugar, spelt flour, cacao nibs and dark chocolate. Crunchy, delicious. Guilty of being absolutely wonderful. The perfect make-ahead recipe, great from meal preps, lunch boxes, house parties or as an edible gift. These will keep in an airtight box and stay fresh for at least a week.

Instructions

Cream butter with sugar using a fork or a balloon whisk. Mix in the vanilla, salt and egg until fully incorporated. Mix flour with baking powder. Stir in the flour mixture until almost combined then add the cacao nibs and chopped dark chocolate. Mix until incorporated.

Place in the fridge for at least 1 hour for the flavours to become more rich. You can also leave them in the fridge overnight, however in that case I suggest you shape the cookies beforehand as the dough will firm up and be hard to work with.

Using a tablespoon measuring spoon, scoop out cookie dough balls and place them on a shallow baking tray lined with baking paper. Press them down slightly to flatten using a fork or your hand. Place in a 160 °C (fan setting) or 180 °C (no fan) oven for 15 minutes.

Cool on a wire rack and store in an airtight container for at least 1 week.

Cookie dough can be frozen. You can also freeze them cooked, thaw at room temperature and reheat in an oven for a couple of minutes.