I got this recipe from Becca and Ben, founders of Lumineux Chocolate in Greeenville, SC, and Iām telling you, this recipe is the only cookie recipe you will ever need. The cookies are crispy on the outside, and soft and slightly chewy on the inside, just like you want your cookies to be, and the cocoa nibs adds a little bit of crunch.
Notes
Use a nice, dark chocolate that isnāt too sweet.
The cookies do not spread much, so you might want to flatten them a bit before baking, to make sure they get the desired thickness.
About Lumineux Chocolate
Lumineux is a small-batch, bean-to-bar chocolate brand based in Greenville SC. The founders, Ben and Becca Snyder, both have extensive experience from the restaurant industry. Ben is a pastry chef and a baker, and Becca is a cake decorator and a baker, and the common love for chocolate led to the launch of Lumineux.
Lumineux was started to showcase cocoa beans not widely used in the United States. High quality cocoa beans are imperative for making good chocolate, and we carefully select the best, most flavorful, but often underestimated, cocoa beans from all over Asia and Africa. Lumineux only works with farms and cooperatives with fair, sustainable practices in place, contributing to the economic development of the local communities.
Recipe: Chocolate Chunk Cookies
I got this recipe from Ben & Becca from Lumineux Chocolate, and I’m telling you, this recipe is the only cookie recipe you will ever need. The cookies are crispy on the outside, and soft and slightly chewy on the inside, just like you want your cookies to be, and the cocoa nibs adds a little bit of crunch.
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Ingredients
ā cup butter (~1 ā stick)
Ā¼ cup shortening
Ā¼ cup white sugar
ā cup brown sugar
1 egg
1 egg yolk
Ā½ tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
Ā½ teaspoon baking powder
Ā½ teaspoon baking soda
2 tablets (3.6 oz/100 grams) dark chocolate
ā cup cocoa nibs
Directions
- Pull out butter and eggs and allow to reach room temperature.
- Cream the butter, shortening, and both sugars with a mixer at a low to medium
speed until lighter in color and creamy. - Add eggs, then the egg yolks, one at a time to the mixer, scraping the bowl after
each addition. Add the vanilla extract, then mix until combined. - Combine the flour, salt, baking powder, and baking soda in a separate bowl and
whisk together until well blended. - Add the dry ingredients to the mixer and mix slowly, stopping and scraping the bowl
every 15 seconds, until the dry ingredients are almost completely mixed in but not
fully combined. Be careful to not overmix the dough. - Add in the chocolate chunks and the cocoa nibs and mix by hand until combined.
- Wrap up the dough with plastic wrap and chill in the refrigerator at least 6 hours,
though overnight is best. - When ready to bake, preheat the oven to 350ĀŗF/175ĀŗC
- Grease a sheet pan with pan spray, or place a sheet of parchment paper on it. Scoop your cookies onto the sheet pan, leaving room around each one for them to
spread. - Bake for 10 minutes or so, until the middle of the cookies are set.
