- Taco Day
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.
Calories per serving:136 calories
Dietary restrictions:Low Sodium Low Potassium, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free