I wanted to make chocolate  chip cookies.  That is what I set out to do.  But I just couldn’t… I wanted complexity.  So…almonds? Roasted almonds.  Yes.  Chocolate chunks? More fun than chocolate chips so definitely chocolate chunks from a very dark chocolate bar.  But I still have cocoa nibs from this granola recipe… so also cocoa nibs.  And my mom bought me this black lava salt and this seems like the time so we’ll top these cookies with black lava salt.

 

When did I get this obnoxious? When did chocolate chip cookies become Roasted Almonds, Chocolate Chunk and Cocoa Nib Cookies with Black Lava Salt?

 

I’m not sure when but I’m not sorry about it because these cookies are delicious.

 

Sidebar: I’m starting to wonder why any cookie would not be sprinkled with a little salt.

 

Inspired by JoanneEatsWell

 

You’ll need (for a ton of cookies):

2 cups plus 3 tbsp flour

1 tsp kosher salt

1 tsp baking soda

9 oz unsalted butter, softened

1.75 cups brown sugar

0.75 cup sugar

2 large eggs

1 tsp vanilla extract

3 cups dark chocolate chunks (or chocolate chips or milk chocolate if you’re insane)

1 cup roasted almonds, roughly chopped

0.5 cup cocoa nibs

Black Lava Salt (FINE…. Or regular salt)

 

Sift together the flour, salt, and baking soda in a large bowl.

 

Cream together the butter and sugars on medium speed until light and fluffy, about 4 minutes. Add half of the flour mixture to this butter mixture and mix until just combined.

 

In a separate bowl whisk together the eggs and vanilla.  Add to the batter mixture and mix until just combined.  Add the remaining flour mixture and mix until combined.

 

Add the chocolate to the mixture, 1 cup at a time, mixing for 30 seconds after each addition. Add the almonds and cocoa nibs, mixing until combined. Transfer the batter to a large bowl, cover with plastic wrap and refrigerate for an hour.

 

Heat oven to 350F. Using a 1 1/2 tbsp cookie scoop, scoop the dough into heaping scoops onto parchment-lined baking sheets, leaving about 1-inch between each cookie. Sprinkle with the salt. Bake for 12-15 minutes.  Keep an eye on them and bake to your desired doneness depending on how chewy you want them.  Let the cookies cool on the pans for 10 minutes before removing to a rack to cool completely.