Chocolate Chestnut Cookies Food

CHOCOLATE CHESTNUT COOKIES

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
• Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
• Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.

CHESTNUT COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Set aside.
• Make the batter. In a medium-sized mixing bowl, use an electric mixer to blend the butter with the sugars, vanilla, salt and cinnamon. Add the egg and mix on a low speed for 1 minute. The batter should be smooth and light. Measure the chestnut flour and then sift it into the batter with the baking soda. Mix just until the flour is fully incorporated. Fold in the chocolate chips.
• Shape the cookies. Use a 1¼-inch cookie scoop to shape your cookies, placing them on the parchment-lined baking sheets as you go. There should be at least 2-inches between them.
• Bake. Bake the cookies in the preheated 350°F oven until they're golden along the edges, about 10 minutes.
• Cool. Let them sit for about a minute on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack. (They will look plump when you take them out of the oven, and then flatten out as they cool.) Serve at room temperature.

DEEP DARK CHOCOLATE CHESTNUT COOKIES, GLUTEN AND DAIRY FREE

Steps:

• Melt chocolate chips in a double boiler or microwave, set aside.
• Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
• Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
• Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
• Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
• Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• Preheat oven to 320.
• Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• Bake for 15 minutes in the center of the oven.
• Turn oven off, leaving cookies in there for at least half an hour or more.
• Let cool completely and enjoy. Will keep very well in an airtigh container.

CHOCOLATE-CHESTNUT TORTELLI (CHRISTMAS COOKIES)

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
• Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
• Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

CHESTNUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Beat egg into mixture.
• Beat puree and vanilla into mixture.
• Sift and then stir in everything else.
• Roll scant tablespoon of dough into 2.5" fingers. Place on silpat lined baking sheet.
• Sprinkle with sugar.
• Bake about 20 minutes.
• Cool.
• Dip 1 end in chocolate and place on waxed paper or silpat.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.