Salted Peanut Butter Cookies with Cacao Nibs

275 grams (1¼ cups) unsalted European-style butter, cut into tablespoon-size cubes
200 grams (1 cup) light brown sugar
170 grams (¾ cup + 2 tablespoons) granulated sugar
226.5 grams (2 cups) whole-spelt flour
1 tablespoon fine sea salt
1 teaspoon baking soda
2 eggs, at room temperature
400 grams (1½ cups) creamy peanut butter
1¾ teaspoons pure vanilla extract
150 grams (1¼ cups) cacao nibs

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on low speed for about 20 minutes, until fluffy, stopping to scrape down the sides of the bowl several times during mixing.
Meanwhile, into a medium bowl, sift together the flour, salt and baking soda.
Add the eggs to the butter mixture, beating until well incorporated, and scraping down the sides occasionally. Add the peanut butter and vanilla, and mix thoroughly. (Be sure to scrape the bottom of the bowl thoroughly at this step.)
Add the flour mixture, and mix until almost incorporated. Scrape down the sides. Add the cacao nibs, and pulse just until they are incorporated. Transfer the dough to an airtight container and refrigerate for at least 3 hours, or, ideally, overnight.
Line a baking sheet with parchment paper. Using a 1-ounce scoop, or a heaping tablespoon, scoop the dough onto the prepared baking sheet. Cover with plastic wrap and place in the freezer for at least 2 hours.
Preheat the oven to 325 degrees.
Uncover the pan and bake the cookies directly from the freezer for 7 minutes, then rotate the pan and bake for another 7 minutes, or until the edges are lightly browned and the centers are set, but still soft. Transfer to a cooling rack.
Once fully cooled, these can be stored in an airtight container at room temperature for at least a week, though they will not last that long. Makes 45 cookies.

Nutritional information

Per serving: Per cookie: 168 calories (percent of calories from fat, 67), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 13 grams total fat (6 grams saturated), 22 milligrams cholesterol, 203 milligrams sodium.