Double Chocolate Cacao Nib Cookies Recipe

These double chocolate cacao nib cookies are intensely chocolatey, and perfect for dark chocolate lovers.

I recently made some homemade chocolate liqueur by infusing vodka with cacao nibs for a few weeks. When the time was up, I filtered the infused vodka and kept the nibs, leaving them to dry (don't worry, the alcohol evaporates off), because there's still a lot of flavour in them. You can use fresh-from-the-packet cacao nibs though.

My double chocolate cacao nib cookies are crisp on the outside, chewy on the inside, and intense in flavour.

You can also watch me make these on YouTube:

Ready? Let's go.

(Makes 12–16 cookies, depending on how big you make your scoops.)


115g unsalted butter, melted and cooled
150g light muscovado sugar
100g caster sugar
Pinch of salt
1 egg
145g plain flour
25g cocoa powder
1/2 tsp baking powder
150 dark chocolate chunks/chips
125g cacao nibs


1. Preheat the oven to 180°C and line a couple of baking trays with non-stick baking paper.

2. Stir the butter, sugars and salt together, and stir in the egg until smooth.

3. Add the flour, sift in the cocoa and add the baking powder, sift in the matcha, along with the chocolate chunks and cacao nibs. Stir until everything comes together to form a dough.

4.  Using a regular ice cream scoop, scoop out portions of cookie dough onto your baking trays, leaving at least a 4cm gap between each dough ball to allow the cookies to spread.

5. Bake for 8–12 minutes, depending on how thick and chewy or thin and crisp you want them. I bake mine for 10 minutes to be crisp on the outside and chewy on the inside when cool.

6. Let the cookies cool before serving – best served still a tiny bit warm so the chocolate chunks are melted.

Enjoy, and have fun.


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