Chocolate Chips & Nibs Cookies

Ingredients

• 250 g butter room temperature
• 200 g brown sugar
• 200 Caster sugar
• 450 g self raising
• 75 g cocoa powder
• 1/2 tsp salt
• 1 teaspoon instant coffee powder
• 50 g almond flour
• Two extra large eggs
• 2 teaspoons of vanilla extract
• 150 g dark chocolate chip chips
• 100 g cocoa nibs
• 2 tablespoons hot water

Instructions

1. 1

   Heat oven to 180°C fan assist big oven

2. 2

   Line 2 baking trays with silicone baking sheet or baking paper big enough to hold 24-26 large cookies {60g each)

3. 3

   In a stand mixer fitted with the K-beater, creaming attachment or paddle attachment cream the sugars and butter together until light and fluffy. My Kenwood takes about 8-10 minutes - set aside until needed

4. 4

   In a separate bowl sift together the flour and cocoa powder

5. 5

   Add salt, instant coffee powder and almond flour and whisk to ensure an even mix

6. 6

   Add the eggs one at a time to the creamed butter mix.

7. 7

   Add the vanilla and mix again

8. 8

   Beat in the flour mix

9. 9

   Add the choc chips and nibs and hot water and beat to ensure all the chips and nibs are evenly distributed

10. 10

    Using a ice cream scoop create 60g balls.

11. 11

    Place on baking mat, use a fork and press down to flatten and spread the cookie dough. Bake in preheated oven for 10-12-15 minutes. The cooking time depends on how much you flattened them and how thick they are.

12. 12

    Cool on wire rack

13. 13

    Drizzle with extra white or dark chocolate for a bit of fun.