Cinnamon Cacao Nib Cookies
By Nik SharmaPublished on April 22, 2026
Time
1 hour
Yield
Makes 24 cookies
Ingredients
Before You Begin
Panela is an unrefined cane sugar common in Latin American cooking; it’s made by boiling and drying fresh sugarcane juice. It’s sold in hard disks or cones and has a deep caramel flavor similar to dark brown sugar. Look for it at Latin American markets, well-stocked supermarkets, or order it online. For this recipe, grate it on a rasp grater or the fine holes of a box grater before using.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk 2 cups (10 ounces) all-purpose flour and ½ teaspoon baking soda together in medium bowl; set aside.
- In bowl of stand mixer fitted with paddle attachment, combine ¾ cup packed (5¼ ounces) grated panela, ¾ cup (5¼ ounces) granulated sugar, 2 teaspoons cinnamon, and ¾ teaspoon table salt and mix on medium speed until evenly combined, about 1 minute. Add 12 tablespoons softened unsalted butter and beat on medium speed until mixture is pale and fluffy, about 3 minutes, scraping down bowl as needed.
- Add 1 large egg and beat on medium speed until fully incorporated, about 1 minute, scraping down sides and bottom of bowl.
- Reduce mixer speed to low and add flour mixture in 3 additions, mixing until just combined after each addition and scraping down bowl as needed. Add 1 cup (6 ounces) cacao nibs and mix on low speed until evenly distributed, about 30 seconds.
- Divide dough into 24 equal portions (about 2 tablespoons or 35 grams each). Roll into balls, then flatten into rough 2-inch disks. Space cookies about 2 inches apart on prepared sheets.
- Bake cookies, 1 sheet at a time and rotating sheet halfway through, until centers are just set, about 12 minutes.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
Time
1 hourYield
Makes 24 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
For a sophisticated spin on a chocolate chip cookie, we turn to cacao nibs. Cacao nibs are cracked pieces of cacao beans; they are dry and crunchy, with the signature cocoa bitterness of unsweetened chocolate or coffee as well as a slightly fruity acidity. To complement the nibs, we take inspiration from the flavors of Mexican chocolate. We use panela as the sugar in the dough for deep caramel complexity and cinnamon for an undercurrent of warm spice.
Before You Begin
Panela is an unrefined cane sugar common in Latin American cooking; it’s made by boiling and drying fresh sugarcane juice. It’s sold in hard disks or cones and has a deep caramel flavor similar to dark brown sugar. Look for it at Latin American markets, well-stocked supermarkets, or order it online. For this recipe, grate it on a rasp grater or the fine holes of a box grater before using.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk 2 cups (10 ounces) all-purpose flour and ½ teaspoon baking soda together in medium bowl; set aside.
- In bowl of stand mixer fitted with paddle attachment, combine ¾ cup packed (5¼ ounces) grated panela, ¾ cup (5¼ ounces) granulated sugar, 2 teaspoons cinnamon, and ¾ teaspoon table salt and mix on medium speed until evenly combined, about 1 minute. Add 12 tablespoons softened unsalted butter and beat on medium speed until mixture is pale and fluffy, about 3 minutes, scraping down bowl as needed.
- Add 1 large egg and beat on medium speed until fully incorporated, about 1 minute, scraping down sides and bottom of bowl.
- Reduce mixer speed to low and add flour mixture in 3 additions, mixing until just combined after each addition and scraping down bowl as needed. Add 1 cup (6 ounces) cacao nibs and mix on low speed until evenly distributed, about 30 seconds.
- Divide dough into 24 equal portions (about 2 tablespoons or 35 grams each). Roll into balls, then flatten into rough 2-inch disks. Space cookies about 2 inches apart on prepared sheets.
- Bake cookies, 1 sheet at a time and rotating sheet halfway through, until centers are just set, about 12 minutes.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
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