Nibby nut and raisin cookies

I’ll be really honest with you and tell you right up front that I only made these cookies because I needed to finish up a bag of cocoa nibs (there are still some nibs left; I guess they’re kind of Gremlins, too). But the comments about these at the office were so amazing I beg you to make them, too, even if you have go out and buy a bag of nibs; I know I might sound like a shopping maniac – my apologies for that – but it could be worse: it could be shoes (and then I’d be a complete cliché). :D

Nibby nut and raisin cookies
slightly adapted from the amazing chocolate bible Bittersweet: Recipes and Tales from a Life in Chocolate

2 ¼ cups (315g) all purpose flour
1 teaspoon baking soda
1 cup (226g/2 sticks) unsalted butter, melted and still warm
¾ cup (150g) granulated sugar
¾ cup (132g) light brown sugar, packed
scant ½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup cocoa nibs
1 ½ cups (232g) golden raisins

Mix the flour and baking soda in a bowl together. Set aside.
In a large bowl, combine the butter, granulated sugar, brown sugar and salt. Stir in the eggs and vanilla. Stir in the flour mixture just until the dry ingredients are moistened, then stir in the nibs and raisins. Cover the bowl with plastic wrap and refrigerate for 2 hours (or overnight).
Preheat the oven to 190°C/375CF; line two large baking sheets with baking paper. Remove the dough from the refrigerator to soften.
Scoop 1 leveled tablespoon of dough per cookie and place 5cm (2in) apart onto prepared sheets. Bake for 8-10 minutes or until cookies are golden brown at the edges and no longer look wet on top.
Transfer cookies to a wire rack and cool completely.

Makes about 60 cookies – I halved the recipe above and got 38