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1
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325F.
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2
Line two baking sheets with Silpats or parchment paper.
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3
Combine the flour and cocoa powder in a small bowl.
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4
Combine the nibs and sea salt in another small bowl.
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5
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl.
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6
Mix in the vanilla.
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7
Add about half of the flour mixture and mix on low speed.
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8
Add the remaining flour-cocoa mixture, stopping as necessary to scrape the bowl.
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9
Once incorporated, mix on medium speed for 1 to 2 minutes.
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10
Mix in the nibs and salt.
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11
(The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)
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12
On a lightly floured board, or between two pieces of parchment paper, roll the dough into a square 1/4 inch thick.
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13
Cut into 1 by 2 1/2-inch rectangles or other desired shape, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.
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14
Bake for 15 minutes, rotating the pans once halfway through baking.
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15
It is sometimes difficult to know when chocolate cookies are done.
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16
One of the best indications is the scent of baked cookies in the air.
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17
And when these shortbread cookies are gently nudged, they shouldnt feel soft but the bottoms should seem crisp.
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18
Remove the pans from the oven and transfer the shortbread to a cooling rack to cool completely.
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19
The cookies can be stored in an airtight container for up to 1 week.
