Crumbly cookies with a chestnut and chocolate heart.
Today I propose some cookies that taste of woods and comfort: the Chestnut Cookies.
Made with precious chestnut flour, these cookies will surprise you with their distinctive, delicate, and slightly rustic flavor. Their crumbly texture melts in the mouth, leaving room for a harmony of flavors that will captivate you bite after bite.
The encounter between the sweet and enveloping taste of chestnuts and the delicious crunchiness of chocolate creates a simply perfect combination.
These cookies are ideal for an autumn snack, a tasty end to a meal, or a small gift made with love.
So, what are we waiting for? Let’s put on the apron and start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Chestnut Cookies
- 3/4 cup chestnut flour
- 1 1/4 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup granulated sugar (or cane sugar)
- 1 1/2 tsp baking powder
- 1 3/4 oz dark chocolate
Steps for the Chestnut Cookies
In a bowl, whisk or use a fork to mix the sugar with the oil until you get a homogeneous mixture.
Add the egg and a pinch of salt and mix well.
At this point, gradually add the flours (chestnut flour and all-purpose flour) and the baking powder, mixing all the ingredients well until a dough forms. If necessary, add a bit more flour to reach the right consistency.
Add the chocolate chips or chunks and gently incorporate them into the dough.
Once the dough is made, start forming balls and place them on a baking sheet lined with parchment paper. The dough will be soft but workable.
Bake in a preheated static oven at 350°F for about 15 minutes.
Take the cookies out of the oven and let them cool completely on the sheet before enjoying them. They will become firmer as they cool.
I hope these Chestnut Cookies bring you a special moment of sweetness with their unique and enveloping flavor.
Tips
You can vary the amount of chocolate according to your taste.
For a more intense chestnut flavor, you can use only chestnut flour, but in this case, you might need to add a bit more binder (like another egg or some milk) to get a workable dough.
These cookies keep well in an airtight container at room temperature for several days.
