Chocolate Chestnut Cookies Recipes

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CHOCOLATE CHESTNUT COOKIES

The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 8



Chocolate Chestnut Cookies image

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.

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup firmly packed dark-brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
1/4 cup creme de marrons (sweetened chestnut spread), or Nutella

CHOCOLATE-CHESTNUT TORTELLI (CHRISTMAS COOKIES)

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 28 to 30 cookies

Number Of Ingredients 12



Chocolate-Chestnut Tortelli (Christmas Cookies) image

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.

1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts)
1/3 cup sugar
Pinch kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup (about 1 1/2 ounces) mini semisweet chocolate chips
3 to 4 purchased refrigerated pie crusts (from two 14.1-ounce packages), at room temperature
1 large egg, beaten to blend
Powdered sugar, for dusting

CHESTNUT CHOCOLATE DESSERT

Provided by Food Network

Categories     dessert

Time 12h

Yield 6 to 8 servings

Number Of Ingredients 7



Chestnut Chocolate Dessert image

Steps:

  • Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
  • Pipe whipped cream rosettes in center if you wish.

12 ounces semi-sweet chocolate bits
1/2 cup heavy cream
4 ounces butter
1/2 cup superfine sugar
15-ounce can unsweetened chestnut, drained and pureed in a food processor
2 tablespoons rum
Whipped cream for garnish, optional

CHESTNUT COOKIES

Make and share this Chestnut Cookies recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 40m

Yield 2 1/2 Dozen

Number Of Ingredients 9



Chestnut Cookies image

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.

Nutrition Facts : Calories 697, Fat 47.6, SaturatedFat 29.2, Cholesterol 139.7, Sodium 488.3, Carbohydrate 68.9, Fiber 7.1, Sugar 20.6, Protein 10.8

6 tablespoons butter
1/4 cup sugar
1 egg yolk
1/2 cup chestnut puree
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 ounces semisweet chocolate

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4.5/5 (4)
Total Time 35 mins
Category Dessert
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  • 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.


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