Description
These delightful Chestnut Cookies with Chocolate Chips combine the rich, nutty flavor of chestnut flour with the sweet, melty goodness of semi-sweet chocolate chips. Soft and slightly crisp at the edges, these cookies offer a unique twist on a classic favorite and are perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup (about 5 ounces) chestnut flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup golden brown sugar
- 1½ teaspoons pure vanilla extract
- 1 large egg
Add-ins
- 1¼ cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Adjust a rack or two to the center of your oven and preheat it to 350°F (175°C). Line one or two baking sheets with parchment paper and set aside to ensure easy removal of cookies after baking.
- Mix Butter and Sugars: In a medium bowl, use an electric mixer to cream together the softened unsalted butter with granulated sugar, golden brown sugar, vanilla extract, salt, and ground cinnamon until smooth and well combined.
- Add Egg: Beat in the large egg at low speed for about one minute until the batter becomes smooth and slightly fluffy.
- Combine Dry Ingredients: Sift together chestnut flour, baking powder, and baking soda. Gradually add this sifted mixture into the wet batter, mixing just until fully incorporated to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly without overmixing.
- Shape Cookies: Using a 1¼-inch cookie scoop, portion the dough into balls and place them on the prepared parchment-lined baking sheets. Ensure at least 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes or until the edges turn a very light golden color, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for at least 5 minutes to set, then carefully transfer them using a flat-bottomed metal spatula to a wire rack to cool completely. The cookies will appear plump when hot and will flatten as they cool.
Notes
- Chestnut flour gives these cookies a unique, slightly sweet and earthy flavor, but make sure to sift it well to avoid lumps.
- Do not overmix the batter once the dry ingredients are added to keep the cookies tender.
- Spacing cookies properly on the baking sheet will prevent them from merging during baking.
- For a dairy-free option, substitute the unsalted butter with a plant-based margarine or coconut oil.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
