Cocoa Butter Cookies with Chocolate Chips

Ingredients

• 4 ounces raw cocoa butter, from brands such as Terrasoul or Wild Foods
• 8 3/4 ounces plain or lightly toasted sugar
• 1 3/4 teaspoons Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon freshly grated nutmeg
• 4 ounces unsalted butter, soft but cool, about 60°F
• 1 large egg, straight from the fridge
• 1/2 ounce vanilla extract
• 10 1/2 ounces all-purpose flour, such as Gold Medal
• 6 1/2 ounces chopped milk chocolate or chocolate candies, such as M&M's, plus more for garnishing
• 1 ounce cocoa nibs, from brands such as Healthworks, plus more for garnishing, optional

Directions

1. Set a 1-quart stainless steel saucier over medium-low heat and add the cocoa butter. Stir often with a flexible spatula until it melts completely, then transfer it to the bowl of a stand mixer and let it cool to about 90 degrees F (32 degrees C). While it cools, move the oven rack to the middle position and heat the oven to 350 degrees F (180 degrees C).
2. Once the cocoa butter has cooled, add the sugar, salt, baking powder, baking soda, nutmeg, and butter. Attach the paddle to the mixer and beat until the mixture looks pale, airy, and fluffy, about 3 minutes. With the mixer running, beat in the egg, then the vanilla, mixing only until everything comes together. Stop and scrape down the bowl and paddle with a flexible spatula, then turn the mixer back on low. Mix in the flour; as soon as it disappears into the dough, stop the mixer and fold in the chocolate and cocoa nibs, if using.
3. Portion the dough with a cookie scoop or scale into 28 pieces, each about 2 tablespoons, 1 1/2 ounces, or 40g. If you want to bake later, place the portions in a zipper-lock bag and refrigerate them for up to 1 week, or freeze them for 3 months; before baking, let the dough soften to about 68 degrees F (20 degrees C).
4. Place the dough portions on a parchment-lined half sheet pan, spacing them about 2 inches apart so they have room to spread. Do not press them down. Add a few extra pieces of chocolate and cocoa nibs to the tops, then finish each one with a tiny pinch of kosher salt. Bake until the cookies are puffed and the edges feel set, while the cookies still look fairly pale overall, about 15 minutes. Because they are low in lactose, they will not take on much color; even when done, they should remain light but crisp at the edges. Let them cool right on the baking sheet until the centers set, about 5 minutes. Store in an airtight container at room temperature for up to 4 days.