For the sorghum-loving southerner in your life, you can’t go wrong gifting these cookies! Sorghum and cacao pair up to amaze in these little delights. Roasted and nutty with a hint of bitterness, cacao nibs are chocolate in its purest form. Shop for these crunchy bits in specialty food stores. For an extra punch of flavor, feel free to add both cacao nibs and finely chopped pecans—just add 2 tablespoons of each. Or if you can’t find cacao nibs, just use all finely chopped pecans. This cookie is a win any way you mix it!
Melissa L Brinley, Test Kitchen Professional
- 3⁄4 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1⁄4 cup sorghum syrup
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1⁄4 teaspoon ground cloves
- 5 tablespoons cacao nibs or finely chopped pecans
- 1⁄2 cup turbinado sugar
- Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
- In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating well. Beat in sorghum syrup.
- In a medium bowl, stir together flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add flour mixture to butter mixture, beating until combined. Beat in cacao nibs or pecans.
- Roll dough into 1-inch balls; roll in turbinado sugar to coat. Place 2 inches apart on prepared pans.
- Bake until golden brown and slightly puffed, approximately 10 minutes. Let cool on pans until firm, approximately 5 minutes. Let cool completely on wire racks. Store in an airtight container up to 1 week.