Very Chocolaty Cookies

It's Friday, so time for something sweet. These cookies are originally from Chocolate & Zucchini's first book - no major changes here. They are truly excellent - great to have in the freezer and serve with coffee, or with ice cream for that matter. Their three kinds of chocolate makes them extremely irresistible!

I use partly wholewheat flour, but you don't have to - I rather like using it since it sort of gives me a feeling that these are not so very bad for you. Self-deception, I know...

Very Chocolaty Cookies
Makes 50 small cookies

120 g butter
120 g demerara sugar (or other brown sugar)
1 tsp vanilla extract
1 tsp flaky sea salt
150 g dark chocolate
80 g all-purpose flour
80 g wholewheat flour
1/2 tsp baking soda
25 g cocoa powder
25 g cocoa nibs

Sieve cocoa powder, baking soda and both flours into a bowl.

Beat sugar and butter until light and fluffy. Add vanilla and salt, and beat to combine.

Melt half of the dark chocolate. Finely chop the rest, and mix with the cocoa nibs. Set aside for now.

Stir the melted chocolate into the butter mixture. Add the flour. Finally stir in the chocolate and cocoa nibs.

Place the dough in the fridge for a while, then roll out small balls about the size of a whole hazelnut. Flatten slightly and place on a baking sheet with some space in between each. Bake at 175°C for 10-12 minutes.

Recipe in Swedish:
Väldigt chokladiga kakor