These Cocoa Nibs Cookies have the perfect mix of sweet and slightly bitter flavors. The cocoa nibs give each cookie a light crunch and a deep, roasted chocolate taste that makes them stand out from a regular chocolate chip cookie. Adding a handful of mini chocolate chips boosts the sweetness and brings even more delicious chocolate flavor in every bite!
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If you love chocolate, you’ll enjoy these cookies. The cocoa nibs give them a slightly more grown-up, rich flavor that makes them feel a little extra special.
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What are cocoa nibs?
Cocoa nibs are small pieces of crushed cocoa beans that haven't been sweetened, so they taste more bitter than chocolate chips. They add a crunchy texture and a deep roasted chocolate flavor to baked goods.
Ingredients
Gather the following ingredients to make this Cocoa Nibs Cookie recipe:
- Butter - use unsalted butter softened to room temperature
- Granulated sugar and brown sugar - use light or dark brown sugar
- Vanilla extract - use pure vanilla extract not imitation vanilla
- Eggs - use large eggs brought to room temperature
- All-purpose flour - if necessary, sift flour to remove any lumps
- Baking powder, baking soda and salt
- Cocoa nibs
- Mini chocolate chips
See recipe card for quantities.
Instructions
1 - Prepare 3 baking sheets by lining with parchment paper or silicone baking mats.
2 - Preheat oven to 350℉ (180℃)
3 - In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside for later.
4 - Using a electric mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed.
5 - Add the eggs and vanilla to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
6 - Add flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
7 - Stir in cocoa nibs and chocolate chips by hand or combine gently using your mixer's paddle attachment.
8 - Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies. Place the dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
9 - Bake cookies for 14 - 16 minutes at 350℉ (180℃), or until tops and edges of cookies are golden brown.
10 - Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Equipment
Gather up the following equipment to make these cocoa nibs cookies:
- Sheet Pans - lined with parchment paper of silicone baking mats
- Electric mixer - a stand- or or hand-mixer may be used
- Cookie scoop (optional) - helps achieve even sized cookies
- Bowls, measuring cups and spoons
- Silicone spatula
- Fine mesh strainer (optional) - using one helps sift the flour and remove any lumps for a smoother, more even batter
Storage
Store the cocoa nibs cookies in an airtight container at room temperature for up to 4 days to keep them fresh. Alternatively, for longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
FAQ
Cocoa nibs are made by fermenting and drying cocoa beans, then roasting to bring out their chocolate flavor. After roasting, the shells are removed and the beans are broken into pieces - these are the nibs.
More easy cookie recipes
Looking for more cookie flavor inspiration? Check out these recipes:
I hope you enjoy this Cocoa Nibs Cookie recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Cocoa Nibs Cookies
Equipment
- 3 Cookie Sheet Pans lined with parchment paper of silicone baking mats
- 1 Stand Mixer or hand mixer
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
- 1 Mesh Strainer optional to sift flour
Ingredients
- 3 Cups All-purpose flour sifted if necessary to remove any lumps
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Sea Salt
- 1 Cup Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 2 Large Eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 Cup Cocoa nibs
- ½ Cup Mini chocolate chips
Instructions
- Prepare 3 baking sheets by lining with parchment paper or silicone baking mats.
- Preheat oven to 350℉ (180℃)
- In a medium bowl, whisk together flours, salt, baking soda, and baking powder. Set aside for later.3 Cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Sea Salt
- Using an electric mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed.1 Cup Unsalted Butter, 1 Cup Granulated Sugar, 1 Cup Brown Sugar
- Add eggs and vanilla to the mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.2 Large Eggs, 1 teaspoon Pure vanilla extract
- Add flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
- Stir in cocoa nibs and chocolate chips by hand or combine gently using your mixer's paddle attachment.1 Cup Cocoa nibs, ½ Cup Mini chocolate chips
- Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
- Place the dough on prepared baking sheets leaving approximately 2 inches of space between each cookie to allow for spreading.
- Bake cookies for 14 - 16 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
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