Chocolate Pine Cone Cookies
Submitted by Sally55
Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.
YIELD
1 dozenPREP
30 minCOOK
30 minREADY
60 minThese are as much a craft project as they are a cookie, and the result is worth every minute. Rich chocolate cookies get shaped into ovals with a pointed end, then decorated with melted chocolate and rows of toasted almond slices arranged to look exactly like pine cone scales.
The cookie base is a soft, cocoa-rich dough studded with mini chocolate chips. Shaping matters here. Each tablespoon of dough gets formed into a slightly oval shape with one pointed end before baking. That point becomes the tip of the pine cone, so don’t skip this step.
The decoration is where patience pays off. A thick layer of melted chocolate acts as the glue, and toasted almond slices get pressed in overlapping rows starting from the wide end. Work quickly before the chocolate sets, and the almonds lock into place as it firms up.
Kitchen Tips
- Bake one sheet at a time. The recipe specifically calls for this, and it matters. Single-sheet baking gives even heat distribution so cookies set properly without browning unevenly.
- Toast the almonds first. Raw almonds look pale and lifeless against the dark chocolate. Five minutes in the oven turns them golden and adds a nutty aroma that raw almonds lack.
- Work fast with the melted chocolate. Spread and arrange almonds on one cookie at a time. If the chocolate starts to set, pop it back in the microwave for 10 seconds.
- Don’t overbake. Pull at 7 minutes and check. These should be set but still soft in the center. They firm up as they cool.
Variations
- White chocolate pine cones: Use white chocolate for the coating layer. The contrast of white chocolate with toasted almonds on a dark cookie is striking.
- Espresso version: Add 1 teaspoon instant espresso powder to the dough for a mocha flavor that deepens the chocolate.
Ingredients
Directions
Preheat oven to 375℉ (190℃) (190C).
Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt.
Mix into creamed mixture at low speed just until blended.
Stir in mini chocolate chips.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches apart onto ungreased baking sheet.
Form into a slightly oval shape with a point at one end.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 minutes or until cookies are set.
Do not over bake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For decoration, melt chocolate chips in a microwave-safe bowl for 1 minute at 100% (high) power.
Stir.
Repeat if necessary.
Preheat oven to 375℉ (190℃) (190C).
Spread sliced almonds in single layer on ungreased baking sheet.
Bake at 375℉ (190℃) (190C) for 5 minutes, or until golden brown.
Spread thick layer of melted chocolate on top of one cookie.
Arrange toasted almonds in overlapping pattern beginning at the large end on top of chocolate to look like a pine cone.
Return to foil to set completely.
Repeat with remaining cookies.
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