Recipe: Gooey Double Chocolate Vanilla Nib Cookie

Eat, drink and be merry: It's the annual "Food Issue" of "Sunday Morning."

(CBS News) Theo Chocolate's team of chocolatiers created this special cookie recipe to highlight the company's Congo 65% Vanilla Nib chocolate. This double chocolate cookie is complemented by the floral notes of Congo vanilla and the crunch of roasted Congo cocoa nibs.

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Theo Chocolate is partnering with Ben Affleck and the Eastern Congo Initiative (ECI) to launch a delicious new chocolate bar series that's helping Congolese farmers cultivate a brighter future. You can learn more about the Eastern Congo Initiative by clicking here.

Gooey Double Chocolate Vanilla Nib Cookie


14 oz. Theo 70% dark chocolate
1 stick butter (114g)
4 eggs, room temperature
1 1/2 cups sugar (400g)
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
6 oz. Theo Congo 65% Vanilla Nib chocolate, chopped


Melt the 14oz. of 70% dark chocolate and butter together in microwave or in a heat-proof bowl set over a pot of simmering water.

Beat eggs and sugar together until thick and pale, either with a mixer or by hand, about 8 minutes.

Mix vanilla into egg mixture. Fold in cooled chocolate mixture. Sift flour, salt, and baking powder together and fold this into the chocolate mixture along with the chopped chocolate. Right away, drop rounded tablespoons of batter onto a parchment-lined baking sheet and bake 350 degrees F about 8 minutes. Do not overbake! The cookies will be slightly puffed and very fragile at this point.

Remove from oven and allow to cool. These are delicious when still slightly warm but perhaps even better after resting overnight!

Index: More recipes from "Sunday Morning" 2012 Food Issue special section: Food and Wine
Blog: "What's Cooking"