Cocoa Butter Cookies with Chocolate Chips

4 ounces raw cocoa butter (about ½ cup, roughly chopped; 115g), from brands such as Terrasoul or Wild Foods (see note)

8 ¾ ounces plain or lightly toasted sugar (about 1 ¼ cups; 250g)

1 ¾ teaspoons (7g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon freshly grated nutmeg

4 ounces unsalted butter (8 tablespoons; 115g), soft but cool, about 60°F (16°C)

1 large egg, straight from the fridge

½ ounce vanilla extract (about 1 tablespoon; 15g)

10 ½ ounces all-purpose flour, such as Gold Medal (about 2 ⅓ cups, spooned; 300g)

6 ½ ounces chopped milk chocolate or chocolate candies, such as M&M's (about ¾ cup; 185g), plus more for garnishing

1 ounce cocoa nibs, from brands such as Healthworks (about ¼ cup; 30g), plus more for garnishing (optional)

Directions at seriouseats.com

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