Chocolate Pignon Cookies Recipe


Nutrition

Cal/Serving: 136
Daily Value: 7%
Servings: 12

Low-Sodium
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat9g13%
Saturated5g25%
Carbs18g6%
Fiber2g7%
Sugars15g0%
Protein1g2%
Sodium3mg0%
Calcium9mg1%
Magnesium33mg8%
Potassium103mg3%
Iron1mg5%
Zinc0mg3%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg0%
Folic Acid (B9)4µg1%
Vitamin E0mg0%
Vitamin K2µg2%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Caroline Wright

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.

2.921055
Ratings76

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Servings: 12

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