This post is sponsored by Imperial Sugar. All opinions are mine alone.
One of my favorite parts about #Choctoberfest is getting to work with Imperial Sugar as a sponsor. I received a generous package of sugar, stacking measuring cups, and a silicone baking mat, all of which were positively instrumental in creating these Santa Fe Style Chocolate Chip Cookies. The silicone baking mat was perfect for baking these cookies. Imperial Sugar has a great contest going on through October 20th: The Scary Scramble. Each day this week, Imperial Sugar will post a scrambled recipe title and a clue for you to find the recipe in their Halloween recipe collection. Once you complete the entry form with the unscrambled recipe name, you’ll be entered to win a great prize package of a cookie decorating kit, a silicone baking mat and 10 free sugar vouchers. Just think about all the great cookies you could be making this season!
When the days start to cool off in fall and the leaves start to turn, I am always transported back in time to New Mexico. The leaves, the light, the shorter days – I can practically smell chilies roasting in the air. I also start thinking about spending time in Santa Fe and enjoying chocolate chip cookies with pine nuts. It is such a nostalgic taste for me. On rainy and cool days here on the coast, I just want to hunker down with a cookie and a cup of tea and read for hours on end. These Santa Fe Style Chocolate Chip Cookies represent the best of both worlds for me – the nostalgia of fall in New Mexico and the present day rainy-day bliss.
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup lightly packed Imperial Brown Sugar
- 1/4 cup Imperial Sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups dark chocolate chips
- 1/3 cup pine nuts
Instructions
- Preheat oven to 350 degrees.
- Stir the flour, baking soda, and salt together in a small bowl and set aside.
- Cream the sugar, egg, and butter in a large mixing bowl. Add the vanilla.
- Stir the flour mixture into the sugar and butter mixture.
- Fold in the chocolate chips and pine nuts. Mix just till combined.
- Refrigerate the dough for 30 minutes.
- Prepare baking sheets by lining with parchment paper or using a silicon baking mat.
- Scoop heaping tablespoons of dough onto the sheets. Each baking sheet can hold six to eight cookies.
- Bake for 8 - 10 minutes until lightly browned.
- Makes 2 dozen cookies.
- Enjoy!
