Texture is a very important element in cooking and baking. You want to provide some contrast for your diners to enjoy. And simultaneously, you cannot ignore flavor. So how about a cookie that provides a combination of a smooth, almost fudge-like cookie texture punctuated by a nice crunch? What you'll get is an easy-to-make and even-easier-to-enjoy treat that goes together in little time. Here's what you'll need:

- 2 sticks of butter (at room temp)
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa
- 3/4 cup toasted and chopped pine nuts
- 1/2 cup semisweet chocolate chips

Note: This recipe will make approximately 2.5 dozen cookies

To begin, let's toast our pine nuts. Set a small, dry pan over your stove burner set on medium-low heat. Stir the pine nuts around gently and remove after a couple of minutes (you'll know they have been toasted when you can smell them). Remove them from your pan and allow them to cool, then chop them into smaller pieces.

Set your oven to heat up to 325 degrees F. In a bowl, combine your flour, salt, and cocoa together. In a separate bowl, use an electric mixer to cream together the butter and powdered sugar until they are light and fluffy. Add in your vanilla, again mixing just until it has been incorporated. Next, slowly add in your dry ingredients in thirds until fully mixed. Note, the dough will start to become much thicker and harder to mix, you may need to up your mixer speed. Finally, add in your pine nuts and chocolate chips.

Using a tablespoon, portion out balls of dough (rolling them in your hands) and place them on a parchment paper lined baking sheet. Space these balls out 2-3" apart and use moistened fingers to gently press them down into discs. Bake in your oven for approximately 18-minutes, rotating halfway through. When you're done, allow them to remain on the baking sheet for a few minutes (these cookies will be SOFT when you take them out of the oven and may break if you try to move them too soon). Once firm, move them to a wire rack to cool completely. Keep these stored in an airtight container for up to a week.

The deep, roasted flavor of the pine nuts, along with their crunch, make the perfect accent to the deep chocolate flavor of the cookies. Though pine nuts may not seem like a traditional ingredient in baked goods, their flavor (especially when toasted, it's worth the time!) will add a great compliment to the earthy chocolate flavor. To help ensure that the joys of chocolate and crunch are ready to be spread, the kitchen will be staying open late. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/