Chocolate-Pine Nut Cookies

1. 1

   Preheat the oven to 325 and line 2 baking sheets with parchment paper.

2. 2

   In a large skillet, toast the pine nuts over moderate heat, tossing occasionally, until they are golden, 5 to 7 minutes.

3. 3

   Transfer the pine nuts to paper towels to drain and cool completely.

4. 4

   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.

5. 5

   In a small bowl, mix the flour with the baking powder and salt.

6. 6

   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.

7. 7

   Using a rubber spatula, fold in the melted chocolate, then fold in the dry ingredients.

8. 8

   Stir in the pine nuts.

9. 9

   Bake the cookies in 2 batches: Scoop 1-tablespoon mounds of dough onto the prepared baking sheets, about 2 inches apart.

10. 10

    Bake for about 12 minutes, until the cookies are dry around the edges and cracked on top; shift the sheets halfway through baking.

11. 11

    Repeat with the remaining cookie dough.

12. 12

    Transfer the cookies to a rack to cool completely before serving.

* Per serving · 4 servings · Values may vary.

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