Ingredients:
- 6 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup golden brown sugar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- 1 egg
- 1 cup chestnut flour*
- 3/4 teaspoon baking soda
- 1-1/4 cups semi-sweet chocolate chips
- About 3 whole roasted and peeled chestnuts
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Set aside.
- In a medium-sized mixing bowl, cream the butter with the sugars, vanilla, salt and cinnamon.
- Add the egg and mix on low for one minute.
- Sift the chestnut flour into the batter with the baking soda.
- Mix just until the flour is fully incorporated.
- Fold in the chocolate chips and use a 1-inch ice-cream scoop to shape your cookies, placing them on the parchment-lined baking sheets about two inches apart.
- Slice the roasted chestnuts thinly and put a half of a slice on top of each ball of cookie dough. (Only add this step if you plan to eat the cookies the day you bake them — the texture of the nut isn’t as good the next day.)
- Bake in the preheated oven until the cookies are golden brown, about 9 minutes.
- Let them sit for a minute on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack.
- Serve at room temperature.
Directions:
Makes 3-1/2 dozen
*Chestnut flour has a shelf life of about one month. Store it in an airtight container in a cool
place. You can buy chestnut flour at specialty stores or online (www.nuts.com).