Chocolate Cookies with Cacao Nibs and Lime

Dark cocoa cookies with crunchy, coffee-toned cacao nibs and a bright hit of lime zest. With Richberry, the lime's tang turns sweet.

Total time: 50 min
Servings: 48
Difficulty: Easy

Chocolate cookies with cacao nibs and lime — Sweet moments, naturally.

Ingredients

1 cup butter
1 large egg
1 tsp vanilla extract
2 ½ tsp heavy cream
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp baking soda

½ tsp baking powder
1 tsp kosher salt
¾ cup cacao nibs
zest of 1 large lime
¾ cup brown sugar
¾ cup white granulated sugar

Directions

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Cream the butter.
Beat the butter at medium speed for about 2 minutes. Beat in the egg, cream, and vanilla for about a minute until well combined, scraping the bowl halfway through.
Add the dry ingredients.
Sift the flour, cocoa powder, baking soda, baking powder, and salt together. Add to the butter mixture gradually at medium speed, stopping as soon as it is combined, then fold in the cacao nibs and lime zest.
Shape and bake.
Roll small spoonfuls of dough into 1-inch balls and set them on the lined sheets. Bake for 12 minutes.
Cool.
Leave on the pan for a few minutes, then move to a wire rack to cool completely.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

¾ cup brown sugar + ¾ cup granulated sugar = 1100 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.