These chocolate chip cookies have nuts and cocoa nibs, which give them an earthy crunch. Be sure to chill the dough before you scoop it out so the cookies will keep their shape as they bake.
Recipe information
Yield
makes about 24 medium cookies
Ingredients
Preparation
Step 1
Sift together the flour, baking soda, and salt and set aside. Cream the butter in the bowl of an electric mixer fitted with the paddle attachment at low speed. Add the granulated and brown sugars and mix until the mixture becomes light and fluffy. Slowly add the wheat germ, then the eggs, one at a time. Mix until smooth. Stop the mixer and add the flour mixture slowly, then resume mixing at low speed. Remove the bowl from the mixer and fold in the vanilla, chocolate chips, cocoa nibs, pecans, and Brazil nuts with a large spatula. Mix just until all the ingredients are incorporated. Chill the dough in the bowl covered in plastic wrap in the refrigerator for 30 minutes.
Step 2
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 3
Use an ice cream scoop or two large spoons to form the cookie dough into uniform shapes and place on the baking sheet about 1 inch apart. Bake the cookies for 10 to 12 minutes, until light golden brown. When they are done, remove the baking sheet from the oven and allow the cookies to cool for about 5 minutes before moving them to a plate.
