Ingredients:

2 cups All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1 Stick unsalted butter, melted
1 cup Packed brown sugar
1 Tbsp. Vanilla extract
1 Egg
1 Egg yolk
1 cup Cacao nibs, or more, to taste
1/8 tsp Saigon cinnamon

 

Preheat the oven to 325 F (165 C).

 

Grease cookie sheets or line them with parchment paper. Sift together the flour, baking soda, salt and cinnamon; set aside. In a medium bowl, cream together the melted butter, brown sugar, until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the cacao nibs by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

 

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.