Chocolate Pignon Cookies

Cookies
Caroline Wright

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

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.

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.

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