Chestnut Chocolate Chunk Cookies
After the holiday season, I find myself with a weird mixture of leftover foods. This year that included chestnuts which I transformed into these delicious brown butter chestnut chocolate chunk cookies 🙂
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Yields 12 cookies
What you will need:
- 1/2 cup chestnuts
- 1/2 cup plus 1 tbsp softened salted butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- dash of salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp corn starch
- 1 & 1/2 cups all purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chunks
- To get started, roughly chop your pre-cooked chestnuts making sure you have small but unevenly sized pieces.Â
- In a pan, lightly brown 1 tablespoon butter and then add chestnuts. Cook until slightly crispy but be careful not to burn
- Once the chestnuts are cooked, take them off the heat and set them aside
- If you do not plan to chill the dough preheat oven to 375
- Using either a kitchen aid or a mixing bowl, mix together the butter, brown sugar, white sugar, egg, vanilla and salt until creamed.Â
- In a separate bowl, mix together all the dry ingredients: baking soda, baking powder, corn starch, and all purpose flour
- Add this dry mixture into your creamed mixture and fold and mix to incorporate.Â
- Once it looks like cookie dough, add the chocolate and the chestnuts and mix.
- Optional: Chill dough for 1 hour in fridge (make sure to scrape down sides first and cover)
- Scoop cookie dough balls (abt 2 inch diameter depending on how big you want) onto a silicone baking sheet.
- Bake for 10-12 minutes until edges start to golden.
- Let cool for 5 minutes on a wire rack and enjoy 🙂Â
Notes:
- Optional Adds:
- caramel nuggets (add with the chocolate chips)
- Sprinkle flaky salt on top of cookies while cooling
- For dry climates, add 1-2 tsp water with the egg
