Crystalized ginger nibs and cacao nibs make a delicious combination. The candied ginger has a sharp sweetness and the cacao has a rich, chocolatey, and slightly bitter flavor. They truly fall in love when mixed into cookie dough!
Roughly 34 cookies
1. In a kitchen mixer, cream butter and sugar together. Add cream of tartar, baking soda, ground ginger, and salt. Beat in eggs and vanilla extract. Add flour one bit at a time. Gently fold in Sweet Nib Mix. Chill dough in fridge until it is workable.
2. Preheat oven to 375 degrees fahrenheit. Form cookie dough into 1 1/2 inch balls. Place extra Sweet Nib Mix in a small bowl, press cookie dough balls into mix so it sticks to top. Place garnished dough balls nib-side-up on a sheet pan with parchment paper, spread 3 inches apart. Optional: Top cookies with salt too.
3. Bake for 10 minutes until golden brown. Remove from oven, let cookies rest on sheet pan for roughly 1-2 minutes before moving to cooling rack.
Do not over-mix your dough, it will become too dense and sticky. If you follow this recipe they should come out crunchy on the outside and soft in the middle. You can also try cooking these at 350 for a little longer than 10 minutes for a crunchier cookie. These cookies were chilled in the fridge overnight and turned out great.