Chocolate-pinoli cookie recipe by Marc-Olivier Frappier of Vin Mon Lapin

biscuits Marc Olivier Frappier

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.


  • 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)


  1. Preheat oven to 375F
  2. Mix the flours, baking powder, baking soda, and salt in a bowl and set aside.
  3. In another bowl, mix the butter, brown sugar, and sugar until well incorporated. Add eggs and mix.
  4. Stir dry ingredients, chocolate, and nuts into butter-egg-sugar mixture.
  5. Let rest for a few hours.
  6. Using an ice cream scoop, scoop out dough on a cookie sheet.
  7. Bake for about 8-10 minutes. The center should still be soft.
  8. Let cool and enjoy while looking out the window and wondering how it will all turn out.


Tip from the chef: “Cooking them a bit less is much better than a bit more.”

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

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