Chesnut Chocolate Cookies Recipe

Chestnuts roasting by an open fire, or in this case, rich chestnut cream sandwiched between two delicious chocolate cookies means only one thing?the holidays are finally here.
Makes: 3-1/2 dozen sandwich cookies.
Skill Level: None
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Step 1

In a food processor, pulse chestnuts until nearly smooth. In a small saucepan, combine sugar, water, corn syrup and salt. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar granules that may be stuck. Cook sugar over medium heat until it reaches 240°F; about 6-8 minutes. Remove from heat. Immediately pour the hot sugar through the food processor feed tube while processing the chestnuts. Continue processing until completely smooth. Transfer to small bowl; cover with plastic wrap. The chestnut cream will thicken as it cools.

For cookies, combine flour, cocoa powder, baking powder and salt in small bowl; set aside.

In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg; mix well. Add cooled chocolate and vanilla and beat until well combined. Add flour mixture, 1 cup at a time, scraping bottom and sides of bowl and mixing well after each addition. Divide dough into 2 disks. Wrap tightly in plastic wrap and refrigerate at least 1 hour, or until firm enough to roll.

Preheat oven to 350°F.

On a floured surface, roll each dough disk about 1/8 in. thick. Cut into 2 in. rounds. Cut a 1 in. round in the center of half of the cookies; these will be the tops. Gather scraps, reroll, and cut additional cookies. Bake cookies on an ungreased cookie sheet 6-8 minutes or until cookies are fragrant. Cool 3-4 minutes; remove to cooling grid and cool completely.

To assemble, spread a thin layer of chestnut cream on whole cookies. Arrange cut out cookies on cookie sheet; dust with confectioners? sugar. Sandwich cookies together. Cookies soften quickly after they are filled.

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chopped shelled chestnuts

1-1/2 cups (8 ounces) chopped shelled chestnuts

granulated sugar

granulated sugar (3/4 cup for cream, 1 cup for cookie)


1/3 cup Water

light corn syrup

1 teaspoon light corn syrup


salt (Pinch for cream, 1/2 teaspoon for cookie)

all-purpose flour

1-3/4 cups all-purpose flour

cocoa powder

1/3 cup cocoa powder

baking powder

1/2 teaspoon baking powder

butter, softened

3/4 cup (1-1/2 sticks) butter, softened


1 egg

semi-sweet chocolate

2 ounces semi-sweet chocolate

vanilla extract

1-1/2 teaspoons vanilla extract

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Chesnut Chocolate Cookies is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from The biggest Christmas Cookie hit this year Every year my mom and I make about 1,000 Christmas cookies of all kinds, and love to try a few new recipes to see what we discover and what people love. I was not expecting these to be such a hit - I love chestnuts and will eat them in any form - but family and friends who received these cookies absolutely raved about them! They were one of the first batches to be completely eaten, and I am starting on another batch right now. Not too sweet, with the combo of chocolate and roasted can't go wrong with these cookies. Definitely give them a shot. The only downside is that you can only get fresh chestnuts for such a short time during the year! I'll have to try them with the precooked chestnuts and see how they compare. Make sure you have extra cocoa on hand - when I rolled these out I used a lot of cocoa powder to keep them from sticking. Works like a charm!
Date published: 2017-12-29
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