- Todd English born (1960)
Chocolate Pignon Cookies
1 12-ounce bag semisweet chocolate chips
2 cups all-purpose flour, spooned and leveled
1/2 cups unsweetened cocoa (preferably Dutch-process)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
2 sticks unsalted butter, softened
3/4 cup light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoon pure vanilla extract
3/4 cup pine nuts
These cookies were a favorite of mine, made by the locals, from the year I was living in Santa Fe, N.M., as a child. Studded with chocolate chips and "pignons," or pignoli nuts, I used to get these cookies from a local bakery.
Melt 1/2 cup chocolate chips; set aside to cool. Meanwhile, whisk together dry ingredients in a medium bowl. In the bowl of an electric mixer, cream together the butter and sugars. Beat in eggs, vanilla, and melted chocolate until incorporated; gradually add flour mixture until combined, frequently scraping down sides of bowl. Stir in pine nuts and remaining chocolate chips.
On parchment-lined baking sheets, drop level tablespoons of dough about 2-inches apart. Bake in a preheated 350 degrees oven until cookies are set (not wet-looking) in center, 14–16 minutes, rotating pans halfway through. Let cool on pans two minutes; remove to a wire rack to cool completely.