Ingredients

• 120 g (4 ounces) bittersweet chocolate, coarsely chopped
• 120 g (1 stick) butter
• 2 eggs
• 175 g (1 cup + 2 tbsp) cocoanut palm sugar or (cane) sugar
• 125 g (1 cup) whole spelt flour
• ½ tbsp baking powder
• ½ tsp salt
• 120g (4 ounces) bittersweet chocolate, coarsely chopped
• ½ cup cocoa nibs (optional)

Instructions

• Melt butter and chocolate in a double boiler. Stir frequently and remove from heat as soon as it melts.
  In a large bowl, combine eggs and sugar and whisk until well combined. Add the warm (but not hot) chocolate mixture and stir to combine. In a medium bowl, sift together the dry ingredients (spelt flour, baking powder and salt), then add them to the chocolate-egg mixture. Stir with a wooden spoon, add the remaining chocolate and stir again until evenly combined.
  Chill the dough for at least 2 hours, but better yet overnight or up to 3 days.
• Line two baking sheets with parchment and preheat the oven to 175 degrees Celsius (350 F).
• Scoop pieces of dough of little less then two tablespoons and roll them into balls. Roll the balls in the cocoa nibs and place them on the baking sheet, about 6 cm (2,5 inch) apart. Bake the cookies for 17 to 20 minutes, until the edges are firm and the cacao nibs toasted a dark brown.
• The cookies can be stored in an air-tight container for up to three days.