Chocolate Chip Cookies With Chestnut Flour Recipes

PALEO CHESTNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place roasted chestnuts in a food processor, and grind until crumbly and fine.
• In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
• In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
• Fold in chopped chocolate.
• Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
• Bake for 10-12 minutes, until slightly golden brown.
• Cool completely before serving.

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.

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

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.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
• Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
• Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
• Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
• Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.