• 4 oz (1 stick) unsalted butter, room temperature
• 4 oz (½ cup) vegetable shortening (Crisco used in this recipe)
• 4 oz (½ cup) granulated sugar
• 4 oz (½ cup) light brown sugar
• 2 large eggs, room temperature
• ½ cup Dutch cocoa powder
• 3 tbsp honey
• 1 tbsp vanilla extract
• 12.5 oz (3 cups) unbleached all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups mini dark chocolate chips
• ½ cup roasted cocoa nibs (or 1 tbsp ground instant espresso)

Equipment

• stand mixer with paddle attachment
• ice cream scoop (1.5 oz used in this recipe)
• parchment paper-lined baking sheet

1. Preheat oven to 325º
2. Line a baking sheet with parchment paper

Mix Wet Ingredients

1. Add butter, shortening and sugars to a stand mixer and cream the ingredients until light and fluffy
2. Add eggs slowly, scraping down the bowl after each addition
3. Add cocoa powder
4. Add vanilla and honey, mix until smooth, scraping down bowl again

Add Dry Ingredients

1. Mix flour, baking soda and salt together with a whisk and add to wet ingredients
2. Scrape down the bowl and mix until just combined
3. Add chocolate chips and cocoa nibs and mix until just combined

Scoop & Bake

1. Scoop onto a parchment paper-lined baking sheet. Cookies spread a bit so give them room and once dough is scooped, flatten slightly with your fingertips
2. Bake at 325º for approximate 10 minutes or until just set. Check halfway through baking time and rotate baking sheet

Tip -  For even softer cookies, add more honey and an extra egg yolk to the dough