Talk about a chocolate lover’s dream! The deep, dark secret to these cookies is the addition of cocoa nibs—ripe, fermented cocoa beans that have been roasted, then separated from their husks and broken into small bits. They have a crunchy-crackly texture and a rich, winey chocolate essence that rivals the flavor of the best chocolate-covered espresso beans. They are available in most specialty food shops. Make these cookies when you feel a need to splurge.
Cooks' Note
Freezing the dough is an essential step in this recipe. It makes the cookies easier to slice, and it also helps them hold their shape while baking.
