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1
In a medium mixing bowl, sift together the flours, cocoa powder, and baking soda.
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2
Set aside.
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3
Melt half of the chocolate (2 1/2 ounces) in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring from time to time to dissolve.
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4
Set aside.
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5
Chop the remaining 2 1/2 ounces chocolate into chip-size bits, combine with the cacao nibs, and set aside.
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6
Put the butter in a food processor and process until creamy (you can also do this in a medium mixing bowl with a sturdy spatula).
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7
Add the sugar, salt, and vanilla, and mix until combined.
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8
Add the melted chocolate and mix again.
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9
Add the reserved flour mixture and mix until just combined.
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10
Transfer the dough to the bowl you used for the flour mix: the next stage needs to be done by hand.
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11
Fold the chopped chocolate and cacao nibs into the dough, working with a wooden spoon and/or your hands.
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12
The dough will be quite thick: don't overmix it.
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13
Cover the dough with plastic wrap and cill for 20 minutes.
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14
(You can chill it for up to a day - the dough will be a bit harder, but if will soften as you work with it.
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15
You can also wrap it tightly and freeze it for up to a month.
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16
).
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17
Preheat the oven to 350F and line a baking sheet with parchment paper.
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18
Remove the dough from the fridge.
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19
Carve out rounded teaspoons of dough, shape them into slighly flattened balls with the tips of your fingers, and place them on the prepared baking sheet, seprating them by 1/2 inch.
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20
Bake for 10-12 minutes, until the tops are just set: the cookies will still be a little soft, but they will harden as they cool.
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21
Transfer the sheet of parchment paper cautiously to a rack and let cool completely.
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22
The cookies will keep for 4 days in an airtight container at room temperature, or they can be frozen for up to a month.
