Chocolate-chestnut cookies
5 servings
60 minutes
Chocolate-chestnut cookies are an exquisite dessert that combines the depth of bitter chocolate with the tenderness of chestnut puree. This recipe is inspired by the traditions of European cuisine, where chestnuts have long been used in confectionery art. Crispy on the outside and soft on the inside, these cookies have a rich, slightly nutty flavor with subtle caramel notes. Their characteristic fork pattern adds rustic elegance. Serve with freshly brewed coffee or milk to highlight the chocolate richness. Perfect for cozy evenings or morning enjoyment, they transport tasters to the atmosphere of old French or Italian cafes. This treat combines classic and sophistication, offering unforgettable taste experiences.
1
Preheat the oven to 170 degrees in non-convection mode.
2
Line 2 baking sheets with parchment paper.
3
Blend unsweetened chestnut puree with 100 grams of sugar in a blender.
- Chestnut puree (unsweetened): 150 g
- Sugar: 175 g
4
Using a stationary or immersion mixer, beat the room temperature butter until pale.
- Butter: 125 g
5
Gradually add 75 grams of sugar, salt, egg yolks, melted chocolate in a water bath, and sweet chestnut puree, and beat until smooth. Sift flour into the mixture and knead into a uniform dough.
- Sugar: 175 g
- Salt: pinch
- Egg yolk: 2 pieces
- Dark chocolate: 125 g
- Chestnut puree (unsweetened): 150 g
- Wheat flour: 225 g
6
From the resulting mass, roll balls the size of a walnut and flatten each ball with a fork to imprint characteristic lines.
7
Bake in the oven for 35 minutes. Remove and cool. Serve with coffee or milk.