Preheat the oven to 325°F and a water bath to 180°F.
In a small vacuum seal bag or resealable bag place the butter, coffee beans, and vanilla bean. Seal and cook in a water bath for 1 hour.
Sift together all purpose flour, tapioca starch, baking soda, carboxymethylcellulose, and salt in a bowl.
Remove the butter from the water bath and strain through a 250 micron strainer. The vanilla should pass through the strainer with the butter. The butter should have the aroma of coffee, and vanilla. Allow it to cool slightly before proceeding.
In a stand mixer equipped with a paddle attachment mix together infused butter, brown sugar, and granulated sugar,. Mix for 5 minutes or until the mixture lightens in color and looks fluffy.
Add in the eggs and continue to mix until smooth. Add in flour mixture until it forms a smooth dough. At this time, mix in the chocolate chips and cocoa nibs.
Because of the CMC these cookies do not need to be rested or chilled.
Line a cookie sheet with baking paper. Using 2 spoons scoop a golf ball sized amount of cookie dough (1.5oz) onto the cookie sheet.
We prefer to stagger our cookies on the sheet pan like this; row of 3, row of 2, row of 3. Try to keep all cookie dough balls at least 2-3 inches away from each other and the edge of the pan. If you can’t fit 8 cookies on each pan then keep it to 6 per tray.
Bake cookies for 25 minutes at 325 and rotate halfway through baking (around 12 minutes).
Cool the cookies on the tray for 10 minutes. Then remove cookies from the tray and cool completely before eating. About an hour.
To store the cookie dough simply scoop the remaining dough into the 1.5oz golf ball shapes mentioned above. Place them on a pan or plate and freeze them solid. Remove them from the pan or plate and store them in a resealable bag. These cookies can be cooked directly from frozen.