Call me crazy or mildly obsessive, but I think there’s a difference between being crispy and crunchy. Crispy is a light crackle and crunchy is a substantial thud; the former quickly disintegrates leaving little but a faint aroma or flavour while the latter has a pleasing heft that changes in both texture and taste with every bite.
The nibby walnut cookies (from alice medrich’s bittersweet) is closer to crispy than crunchy. Coupled with the earthy, bordering on tannic flavour of cocoa nibs and flavorful fattiness of walnuts, these buttery cookies are, to me, seriously addictive.
Nibby Walnut Cookies
Mix 113g of unsalted butter with 75g of sugar, ¼ tsp (2.5g) of coarse salt, 2 tsp of rum and ¼ tsp of vanilla paste with a handheld mixer or wooden spoon, incorporating as little air in it as possible; you want it smooth and creamy but not fluffy. Stir in approximately 3 tbsp (17g) of cocoa nibs and 50g of coarsely chopped and toasted walnuts. Add 130g of all-purpose flour and mix gently just until incorporated.
If you favour little deformed buttons, roll the dough into a long log; else, spread the dough into a thin sheet of approximately 0.6cm thick. Refrigerate the dough for at least 2 hours, preferably overnight. This will allow the taste of the cocoa nibs to develop and infuse into the cookie.
Bake the cookies in a 180 degree celcius oven for 12-14 minutes. The book says that the sides of the cookies should be light golden brown but as always, I prefer my cookies ever-so-slightly overbaked for that comforting shade of brown and the slightly toasty/charred flavour. Let it cool at room temperature before storing it in a airtight container.