Nibble Nibble Like a Mouse

Here is my tribute to Robert Steinberg and the wonderful chocolate that he brought to the world. The recipe, and others, was right inside my trusty can of cacao nibs.


From the Scharffen Berger website:
Cacao Nibs are perfectly roasted cocoa beans separated from their husks and broken into small bits. They are the essence of chocolate. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness. Packaged with suggestions for use in a 6-ounce nitrogen flushed mylar bag, they are a unique gift for the home baker.


Scharffen Berger Nibby Cookies

• 1 c. dark brown sugar
• 3/4 c. sugar
• 1/2 lb. (1 c., or 2 sticks) butter - NOT softened
• 1 t. vanilla
• 3 c. flour
• 1/4 t. salt
• 3/4 t. baking soda
• 1/2 c. Scharffen Berger Cacao Nibs

- Preheat oven to 350 degrees.
- Measure sugars into food processor and blend
- Cut up butter into chunks and drop into the feeding tube until blended.
- Stop processor, add 2 egss, followed by vanilla. Process for 15 sec, scrape down sides, process for an additional 10 sec.
- Remove cover, pour in flour. Add salt & soda and mix it into flour. Cover and process for 30 sec. Scrape down sides and process for an additional 10 sec.
- Remove cover, add nibs, and process for 15 sec.
- Drop onto cookie sheets, adding a sprinkle of nibs on top of each cookie, and pressing down.
- Bake for 8-12 min (until edges are brown, may take longer).
- Cool on cookie sheet 5 min before removing.