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Met Life Chocolate Cookies

These are simple, not too sweet, really rather plain, but sometimes it's good to have cookies around that are not so incredibly scrumptious that you want to eat a dozen of them at once.   I've dropped the sugar a bit here, and substituted cacao nibs for the walnuts we used to use.

This recipe came from a Met Life newsletter decades ago and became a family staple


1 cup unsalted butter
1 cup sugar
2/3 cup butter
1 1/2 cup sugar
2 large eggs
1 large egg
1/3 cup milk
1/2 teaspoon vanilla
Mill together on finest settings:
350 grams soft wheat
2 inches of vanilla bean, cut into 1/4 inch or shorter bits

3/4 cup cocoa
1 teaspoon salt
2 teaspoons baking powder

2 1/2 cups flour
1/2 cup cocoa

1/4 teaspoon salt
3 teaspoons baking powder
1/2 cup chopped toasted cacao nibs
1/2 C chopped toasted coconut
3/4 cup chopped nuts

Lightly toast the coconut:  bake about 10 minutes at 300 degrees.  You want the coconut to be just starting to color up.  If you can find it, the very thin curly flaked coconut, often available in Indian groceries, gives a particularly pleasing texture.

Sift or whisk together the flour, cocoa, soda and salt.  

Cream butter and sugars together.  When light and fluffy, beat in the vanilla and eggs (and milk, if making the original version).

Stir in the nuts and coconut.

Drop by teaspoons on a greased or nonstick baking sheet.   Bake 350°F until turning a little brown 12-15 minutes.

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