I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be serving this at a party so I don't want a bitter taste.
Chocolate Brownie Cookies Recipe
3 cups gluten-free powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 tablespoons cocoa nibs
I saw that this question was asked previously but the answers all assumed that the bitter taste of the nibs was preferred. I tried to post a comment but don't have 50 points!
It will be a different cookie, but chocolate chips are conventional in chocolate cookies -- more so than cocoa nibs in fact. I assume they're simply stirred in to the mix after the other ingredients. The texture of the surrounding cookie (and the cooking time) may be affected a little, but only within normal batch-to-batch variation.
If the bittersweet chocolate is added in the same way (as opposed to melted), I'd just scale that up. You may instead want to use a contrasting chocolate. You could even replace the nibs with chopped nuts.
Absolutely you can as long as they're not being melted into the dough. Cocoa nibs are smaller than chocolate chips, if you use chips you'll run into bigger chunks of chocolate. Cocoa nibs are also a slightly different flavor, more complexity and less powerful chocolate flavor, so you'll get a different result.
If you don't have cocoa nibs but you want to replicate the consistency and shape you could shave some chocolate on a grater, or chop it into small chunks with a knife.