These are the Nibby Nut and Raisin Cookies from Alice Medrich's Bittersweet.
I used a little too much flour. The cookies didn't spread well, so I flattened the tablespoons of dough with a glass. I felt pretty shocked and dissapointed when the first batch didn't look anything like the picture in the book.
This recipe is nice because it's loaded with currants (in place of raisins,) cocoa nibs, and chopped walnuts. It also omits the creaming step and uses melted butter.
I'd be interested to talk to anyone who's had great success with this recipe. Given my results I think dark brown sugar would work much better than light brown, and I would have liked to throw in a few pinches of cinnamon. Baking the dough without parchment or silicone made the cookies much crispier on the bottom too.
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