What do you get if you are trying to make chocolate chip cookies and you don’t have hazelnuts so you have to use almonds; you don’t have enough soft brown sugar, so you have to use half and half with molasses sugar; you don’t have any chocolate chips so you have to use cacao nibs (we were given them for Christmas last year and I’ve never known what to do with them)? You get these!
I’m glad I decided to use the almonds – I considered pistachios (purely on the grounds of what I could find in the kitchen cupboards) but I don’t think they would have worked as well. And on a second look, the cacao nibs must have been from a previous year, because their expiry date was November 2013. It’s OK, the cookies taste just fine!