Midnight {triple chocolate} Cookies

Midnight {triple chocolate} Cookies
Yield: about 30 cookies

Ingredients:
½ c. plus 3 T. unsalted butter, soft but cool
1/3 c. sugar
2/3 c. brown sugar
2 t. good vanilla extract
1 1/3 c. all purpose flour
1/3 c. black cocoa*
½ t. baking soda
2 T. raw cacao nibs
4 oz. 70% cocoa dark chocolate, ground in a food processor
3 T. heavy cream

*Black cocoa, and other baking supplies, may be ordered here.

Method:

• In a large bowl or the bowl of an electric mixer, beat together the butter, sugar, and brown sugar until they are creamy.

• Add the vanilla and mix until well combined.

• Add the flour, cocoa, baking soda, cacao nibs, and ground chocolate and mix gently only until the dry ingredients are incorporated. Do not overmix.

• Add the cream and mix until the dough begins to come together. Do not overmix.

• Divide the dough in half and place each half on a large piece of cellophane. Wrap the cellophane over the dough and roll the dough into cylinders about 2” in diameter. Wrap the ends and refrigerate the dough until it is cold, at least one hour. The dough may be refrigerated for a couple of days at this point if you would like to bake the cookies later.

• Preheat your oven to 325 degrees F.

• Place some turbinado or other coarse sugar onto a cutting board. Roll the log in the sugar, pressing the sugar into the dough.

• With a sharp knife, cut the dough into ½“ slices and place them 2” apart onto a cookie sheet lined with parchment paper. The cookies spread quite a bit.

• Bake the cookies in the center of your oven until they appear dry at the edges, about 12 to 15 minutes. As this is a chewy cookie, the middles should be soft but not liquid.