Chocolate-Pine Nut Cookies

These chewy, fudgy, almost flourless cookies have rich chocolate flavor and a great nutty crunch.

  • Active:
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  • Servings: 36 cookies
  • Time(Other): Plus cooling

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  • 3/4 cup pine nuts
  • 1/2 pound bittersweet chocolate, finely chopped
  • 1/2 stick unsalted butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup superfine sugar

How to make this recipe

  1. Preheat the oven to 325° and line 2 baking sheets with parchment paper. In a large 
skillet, toast the pine nuts over moderate heat, tossing occasionally, until they are golden, 5 to 7 minutes. Transfer the pine nuts to paper towels to drain and cool completely. 

  2. Meanwhile, in a large heatproof bowl set over a medium saucepan of simmering water, melt the chopped chocolate with the butter, stirring occasionally, until smooth, 5 minutes; let cool completely. 

  3. In a small bowl, mix the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the eggs with the sugar at medium-high speed until thick and pale, about 3 minutes. Using a rubber spatula, fold in the melted chocolate, then fold in the dry ingredients. Stir in the pine nuts. 

  4. Bake the cookies in 2 batches: Scoop 1-tablespoon mounds of dough onto the 
prepared baking sheets, about 2 inches apart. Bake for about 12 minutes, until the cookies are dry around the edges and cracked on top; shift the sheets halfway through baking. Repeat with the remaining cookie dough. Transfer the cookies 
to a rack to cool completely before serving.

Make Ahead

The cookies can be stored in an airtight container for up to 3 days.

Photo © Con Poulos Published August 2014

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