Chocolate Pignon Cookies

Chocolate Pignon Cookies
Staff Writer

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.


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, Kosher

Daily value:



  • Fat 9g 13%
  • Carbs 18g 6%
  • Saturated 5g 25%
  • Fiber 2g 7%
  • Sugars 15g
  • Monounsaturated 3g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Sodium 3mg 0%
  • Calcium 9mg 1%
  • Magnesium 33mg 8%
  • Potassium 103mg 3%
  • Iron 1mg 5%
  • Zinc 0mg 3%
  • Phosphorus 37mg 5%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 0%
  • Folic Acid (B9) 4µg 1%
  • Vitamin E 0mg 0%
  • Vitamin K 2µg 2%
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