1 teaspoon vanilla extract
1 cup cocoa
3 tablespoons canna butter
Bake at 350 degrees (180 degrees C) 15 to 20 minutes or till golden brown on edges.
• In large bowl cream butter and sugar, add egg and vanilla. Mix thoroughly.
• In another bowl mix flour, salt, baking powder and baking soda till well blended. Slowly add mixture into large bowl and mix until smooth.
• Add cacao nibs, blending carefully by hand or on slowest speed of electric mixer.
• Refrigerate dough several hours or overnight.
• Grease and flour baking sheet or line with parchment paper.
• Drop dough by spoonful giving approximately 3 inches between spoonfuls.
• Bake 15 to 20 minutes or until edges are golden brown
• Cool on cookie sheet and then remove to wire rack to finish cooling. |
