Reader C. Guttman remembered seeing a recipe for acorn-shaped cookies credited to crock-pot cookery queen Mabel Hoffman. We haven’t turned that recipe up yet, (please share in the comment box below if you do!) but this cute, tasty version of the acorn cookie was a favorite of home-cook Lois G. of Wauwatosa, WI, and shared with us by the Milwaukee Journal Sentinel. (We’ve tweaked it a bit.) To allow the cookies to hold their acorn shape without distorting, there is no leavening in the recipe (no eggs; no baking powder.) If you want to go all the way and make this a vegan recipe, just use olive-oil “butter” or soy “butter” (Earth Balance works well) and choose whey-free, casein-free, dairy-free chocolate chips. (Trader Joe’s and Whole Foods chocolate chips fit the bill.)
Makes 3 to 4 dozen cookies
- 1 cup butter, room temperature (use Earth Balance soy or olive butter–not whipped–if making these vegan)
- 3/4 cup packed brown sugar
- 2 1/2 cups flour
- 1 tsp unsweetened cocoa powder
- 1 tsp very-finely-ground coffee
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 pkg (6 oz) semi-sweet chocolate chips, or 6 oz. chunk Callebaut bittersweet chocolate (use Trader Joe’s or Whole Food’s chocolate chips if making vegan)
- 1 cup finely-chopped, toasted pecans
- Cream butter and brown sugar in the bowl of a stand mixer until fluffy. Mix in vanilla. In separate bowl, combine flour, cocoa, coffee, and salt. Mix into butter/sugar. Scoop about 1 1/2 Tbsp of dough onto a smooth countertop or cutting board. It will be a little crumbly but don’t worry–pressure will cause it to hold together fine.Shape and press this together with your hands into a small mound that resembles a haystack about 1 inch tall. Pinch the top of the haystack into a point (That’s the bottom or your acorn.) Be sure to make the acorns taller than they are wide, or you’ll have difficulty when it’s time to chocolate dip and nut-coat these. Preheat oven to 325. Bake cookies on silicon mat or parchment about 20 minutes until slightly browned and firm. Cool slightly.
- Melt chocolate at 50% power in microwave about 2 minutes. Mix until smooth. Dip wide end of acorns into melted chocolate and then into pecans. Place on waxed-paper-lined rack to harden.