Nibby Nut and Raisin Cookies
Makes about 60
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 pound unsalted butter, melted and still warm
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
3/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup roasted cocoa nibs
1 cup finely chopped walnuts
1 cup dried currants or raisins
1. Whisk the flour and baking soda together thoroughly.
2. In a large bowl, combine the melted butter, sugars and salt. Stir in eggs and vanilla. Stir in the flour mixture just until the dry ingredients are moistened, then stir in the nibs, nuts and currants. If possible, cover and chill the dough for at least 2 hours, preferably overnight.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375 degrees. Remove dough from the refrigerator to soften.
4. Scoop up level tablespoonfuls of dough and place them 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes, rotating the sheets from top to bottom and front to back about halfway through, or until cookies are golden brown at the edges and no longer look wet on top.
5. Use a metal pancake turner to transfer the cookies to a wire rack to cool completely. Cookies keep, in a tightly sealed container, for several days.
-- Alice Medrich, "Seriously Bittersweet" (Artisan, $25.95, 336 pages)