Chocolate Cookies With Crystallized Grapefruit Zes

Name: Chocolate Cookies With Crystallized Grapefruit Zest And Cocoa Nibs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crystallized Grapefruit Zest; 1-2 Large Grapefruits( the pinker the better); 2 cups Water; 2 cups Sugar; 2 cups Superfine Sugar for finished zest; Chocolate Cookies with Crystallized Grapefruit Zest with Cocoa Nibs; 3 cups All purpose flour; 1/4 teaspoon Baking Soda; 1 3/4 cups Butter( ¼ Tablespoons); 3/4 cup Cane Sugar; 1/2 cup Brown Sugar; 2 Eggs; 1 teaspoon fleur de sel; 1 teaspoon Freshly grated nutmeg; 1 tablespoon Vanilla; 8 ounces Bittesweet Chocolate; 1/4 cup Cocoa Nibs; 1/2 cup Minced Grapefruit Zest; 2 tablespoons Pink Himalayan Salt; 24 Small Pieces of Grapefruit Peel for Cookie tops

Servings: persons

Crystallized Grapefruit Zest
1-2 Large Grapefruits( the pinker the better)
2 cups Water
2 cups Sugar
2 cups Superfine Sugar for finished zest
Chocolate Cookies with Crystallized Grapefruit Zest with Cocoa Nibs
3 cups All purpose flour
1/4 teaspoon Baking Soda
1 3/4 cups Butter( ¼ Tablespoons)
3/4 cup Cane Sugar
1/2 cup Brown Sugar
2 Eggs
1 teaspoon fleur de sel
1 teaspoon Freshly grated nutmeg
1 tablespoon Vanilla
8 ounces Bittesweet Chocolate
1/4 cup Cocoa Nibs
1/2 cup Minced Grapefruit Zest
2 tablespoons Pink Himalayan Salt
24 Small Pieces of Grapefruit Peel for Cookie tops

1
Remove zest by using a paring knife and cutting the bottom and top of the grapefruit off. Cut wide strips of zest from top to bottom. Peel the zest away from fruit. You will not use the actual meat of the grapefruit.
2
Put all zest strips in a saucepan with water and bring to a boil. Drain and then put back in pan with water and boil again. By boiling twice you are taking away the bitterness. After the last boil, cool the zest and then scrape the white pith off. I found that an actual grapefruit spoon worked really well as did a serrated mini spatula that I use for frosting.
3
In a medium saucepan combine the water and the sugar and bring to a boil. Stir until the sugar dissolves. Add your zest and simmer until the zest becomes transparent. About 45 minutes. If you feel that it is taking longer for transparency, add more water and simmer a little longer.
4
Drain zest and toss 1 cup of superfine sugar in bowl with the zest. Spread out on waxed paper lined cookie sheet and let it dry for about 2 hours or overnight.. Spinkle last cup of sugar on top right before use.
5
Turn oven on to 350 and prepare two cookies sheets with parchement paper. Bake 10-12 minutes.
6
Cream butter and sugars until light and fluffy. Add eggs and vanilla, making sure to scrape down sides of bowls. In a separate bowl combine flour, nutmeg, fluer de sel, and baking soda, and set aside. Place bittersweet chocolate in a bowl over boilng water and melt. Set aside to cool a bit. Add flour mixture to sugar and butter mixture. Mix to combine. Add the melted chocolate. Mix to combine. Stir in nibs and zest. Roll two tablespoons of dough into small balls and place of baking sheet. Bake cookies for about 5-7 minutes spinkle a small amount of the pink salt on each cookie ball and then finish baking. Transfer cookies to cooling rack and add a small piece of zest to top of each cookie. Cookie will cave in if you add zest before properly cooled.

2725

kcal

Calories

105

Fat

442

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crystallized Grapefruit Zest, 1-2 Large Grapefruits( the pinker the better), 2 cups Water, 2 cups Sugar, and more.

Yes, Chocolate Cookies With Crystallized Grapefruit Zest And Cocoa Nibs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cookies With Crystallized Grapefruit Zest And Cocoa Nibs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions