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.
'cocoa nibs' on Serious Eats
They're showing up in more places than ever: baked in fancy restaurant desserts, folded into ice cream, and even lining the shelves of grocery stores. But their exact origin and nature is still something of a mystery to many people. I'm talking about cocoa nibs. What are they? Bits of fermented, dried, roasted and crushed cacao bean. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all.