White Chocolate Chunk Cocoa Nib Cookies

But you used all the parts of chocolate except the chocolate!

Let me explain.

How do you feel about white chocolate?  It seems like people have strong feelings either for or against.

I am for.  Take note.

White chocolate (real white chocolate, snob alert, no 'vanilla melties' here) is composed primarily of cocoa butter, although it technically doesn't contain any actual cocoa.  It's okay, we're getting to that part.

Have you had cocoa nibs?  They are the roasted, tasty bits of unprocessed chocolate.  Basically, chocolate before it gets pounded and smooshed and supplemented with milk and sugar, and made into bars.

Not that I have anything against all that.  Dear me, no.

But cocoa nibs plus white chocolate equals something a little bit primal.  Something a little more...raw.  A little more...chocolate.

You know how I like to do slightly different things with chocolate.

This is a spin on chocolate chip cookies.  Between the gooey melted white chocolate and the crunchy, nutty nibs, I really think we could have something here.

Something big.

White Chocolate Chunk Cocoa Nib Cookies
 
1 c shortening (you can use butter if you want...chocolate chip cookies are the only recipe where I always use shortening)
1/2 c granulated sugar
1 c brown sugar, well packed
1 t vanilla
2 eggs
2 1/4 c flour (I like to do half regular and half whole wheat)
1 t soda
1 t salt
1/2 c white chocolate chunks (adjust to taste)
1/3 cup cocoa nibs (adjust to taste)

Cream together shortening, sugars, vanilla, and eggs. Sift together flour, soda, and salt; add to creamed mixture. Stir in white chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375 for 8 minutes (I like to cut it down to 6, but I like my cookies doughy, so adjust to taste).  Ta da!  Easiest recipe in the world.