Chocolate-pinoli cookie recipe by Marc-Olivier Frappier of Vin Mon Lapin
Every week, we present three easy-to-make recipes at home by local chefs, pastry chefs, and mixologists. After having introduced you to Janice Tienfenbach’s delicious Spaghetti Ubriachi and Henrietta’s Gin Martini, here is Marc-Olivier Frappier’s chocolate-pinoli cookie recipe from Vin Mon Lapin.
Ingredients
- 210g unsalted butter, room temperature
- 230g brown sugar, sifted
- 110g white sugar
- 1 egg + 1 egg yolk
- 195g all purpose flour
- 195g rye flour
- 95g buckwheat flour
- 3g baking powder
- 5g baking soda
- 250g coarsely chopped dark chocolate
- 75g pine nuts (or other nuts)
Method
- Preheat oven to 375F
- Mix the flours, baking powder, baking soda, and salt in a bowl and set aside.
- In another bowl, mix the butter, brown sugar, and sugar until well incorporated. Add eggs and mix.
- Stir dry ingredients, chocolate, and nuts into butter-egg-sugar mixture.
- Let rest for a few hours.
- Using an ice cream scoop, scoop out dough on a cookie sheet.
- Bake for about 8-10 minutes. The center should still be soft.
- Let cool and enjoy while looking out the window and wondering how it will all turn out.
Note/Variation
Get your aprons on!
This recipe is perfect for sharing with your family or for leaving at the doorstep of loved ones.
Among our recipes, check out also:
Henrietta’s Gin Martini: The easiest cocktail to make during quarantine
Spaghetti Ubriachi from Elena: Janice Tiefenbach’s excellent red wine pasta recipe
Bon appétit !
Photography by Marc-Olivier Frappier
