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[Photos: Liz Gutman]

Spending as much time around chocolate and candy as I do has changed my threshold level for it. Not to say I don't still love both with a fiery passion and crave them all the time (I totally do) but the ferocious sort of "I-must-put-this-in-my-face-right-now-as-fast-as-I-possibly-can" feeling has lessened somewhat over the years.

Not so with cookies.

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I mean, there's only so much cake I can eat, or muffins; other specialty pastries like ├ęclairs and baklava are more special-occasion treats for me. But I almost always have room for a cookie. Or three.

This recipe has a lot of flexibility; I adapted it from The Essence of Chocolate, and while the changes I made altered the texture slightly along with the flavor, none of the changes were bad. I think it's a great way to use up those last few walnuts hanging out in your freezer, or the half-handful of dried cranberries you don't know what to do with.

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What's nice about these cookies is that they're weensy. They're also nice and crisp, and—if you bake them just right—a tiny bit chewy in the middle. It's a perfect texture to go with a cup of afternoon tea or a glass of cold milk.

Or, you know. Nothing at all.

Get the Recipe

Crispy Cocoa-Nib Tea Cookies »

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