SPEEDY NIBBY COOKIES

Makes about 4 dozen

• 1 cup dark brown sugar
• 3/4 cup sugar
• 1/2 lb. (1 cup) butter, NOT softened
• 1 tablespoon vanilla
• 2 eggs
• 3 cups flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup Scharffen Berger Cacao Nibs

Preheat oven to 350 F. Measure sugars into food processor and start mixing. Cut up butter into 1 tablespoon-size chunks and drop into feeding tube until blended. Stop the processor while you crack 2 eggs into the feeding tube, followed by vanilla. Process for 15 seconds, scrape down the sides, and process for additional 10 seconds. Remove cover, and pour in flour. Place salt and soda into the flour, briefly mixing into the flour with your measuring spoon. Cover and process for 30 seconds. Scrape down sides and process for additional 10 seconds. Open cover, add nibs and process for 15 seconds. Drop onto cookie sheets, bake for 8-12 minutes. Cool on cookie sheet for 5 minutes before removing.

Dough can be frozen in cookie balls in sealed freezer bag for up to 1 month. Lower oven temperature 25 degrees if using frozen dough, and bake slightly longer.

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