Best Chocolate Chip Cookies with Chestnut Flour

Deliciously chewy chocolate chip cookies, refined with chestnut flour. A divine combination that stands out from other chocolate chip cookie recipes.

Chocolate chip cookies are probably one of the most popular cookies ever. You can find them in the most diverse variations. I especially like it, when the chocolate chip cookies have a chewy consistency. Then they are perfect, in my opinion. 

These lovely chestnut cookies are, all year round, always welcome for my family and me, and you can find them regularly in the cookie jar on our table. 😉

In order not to get bored here, I always try to create new variations by using different flours, different chocolates, and also dried fruits, and such.

Since I particularly like the taste of chestnuts, I use a mixture of chestnut flour and plain flour in today's recipe. 

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 🍪 More Cookie Recipes
• 🌡️ Storage
• 🙋🏻 FAQ
• 🤎 You might also like
• 📖 Recipe
• ⛑️ Food Safety
• 💬 Comments

🥘 Ingredients

• 225 g Unsalted butter at room temperature
• 210 g Brown sugar or raw cane sugar
• 100 g Granulated Sugar
• 2 eggs at room temperature
• 1 Pack Vanilla sugar or 1 teaspoon vanilla extract
• 140 g Chestnut flour
• 210 g Pastry flour
• ½ teaspoon Baking soda
• 1 teaspoon Kosher salt
• 340 g Dark and semi-sweet chocolate chips (fifty-fifty)

🍽 Equipment

• Baking sheet
• Parchment paper
• Cooling rack
• Cookie scoop
• Food processor
• Medium bowl with lid

🔪 Instructions

Beat the butter and both types of sugar with a food processor until creamy. The consistency must be creamy, so do not whip it foamy. It is best to use a flat beater for this.

My old Bosch food processor, for example, does not have a flat beater. Therefore, I took the beater attachment to help and mixed the ingredients slowly. 

Add the eggs and vanilla sugar once the butter has combined with the sugar and has a creamy consistency. Continue to let your food processor do its work here, add baking soda and salt, and finally, add the flour mixture.

The crowning touch is the chocolate chips. Towards the end, the mixing can be a bit too much for the machine. Then you have to do it yourself and stir in the chocolate chips with a wooden spoon. 

Pour the finished dough into a mixing bowl with a lid and chill it in the refrigerator for at least three hours. 

When the three hours are up, take the bowl with the dough out of the fridge and let it sit at room temperature for another hour (this will make it easier to shape the dough afterward). 

After the long wait has finally ended, prepare a baking tray, line it with baking paper, and preheat the oven to 347 °F // 175 °C. 

In total, I needed three baking sheets until there was no cookie dough left. 

Now take the cookie scoop and scoop out small balls of the batter. Place these little balls on the prepared baking sheet, ensuring there is enough space between the cookie balls.

During baking, the dough will flow apart, and it would be a shame if the chocolate chip cookies stuck together afterward. 

Once the entire tray is filled with small cookie dough balls, bake the cookies for about 12 minutes.

To accomplish a perfect chewy consistency after baking, make sure they are light brown around the edges and no longer shiny in the center.

I find that when you take them out of the oven, and you get the feeling that the cookies aren't quite done yet, that's precisely the feeling you wanna have!

At this point, you should take them out and not let them bake any further! They will become even firmer as they cool. 

After baking, leave the cookies on the tray for two to three minutes before transferring them to the rack to cool. 

Enjoy your chewy chocolate chip cookies with a delicious Lumumba, Snowball cocktail, or another yummy beverage of your choice! 

🍪 More Cookie Recipes

• Walnut Cookies
• Coconut "Busserl" Cookies
• Walnut Meringue Cookies
• Chocolate Espresso Crinkle Cookies
• Linzer Cookies with Egg Liqueur Ganache
• Austrian Spritz Cookies
• Ginger Snap Cookies (created by allwaysdelicious.com)
• Edible Cookie Dough (created by caramelandspice.com)
• Paleo Chocolate Chip Cookies (created by texanerin.com)

🌡️ Storage

For about a week, the cooled cookies will keep best in an airtight container at room temperature. However, you can store your chocolate chip cookies for up to three months in the freezer as well.

🙋🏻 FAQ

What's the Original Chocolate Chip Cookie Recipe

The original recipe was passed down to Sue Brides' daughter, Peg. In a 2017 interview, she shared the original recipe:

• 1+1⁄2 cups (350 mL) shortening
• 1+1⁄8 cups (265 mL) sugar
• 1+1⁄8 cups (265 mL) brown sugar
• 3 eggs
• 1+1⁄2 teaspoon (7.5 g) salt
• 3+1⁄8 cups (750 mL) of flour
• 1+1⁄2 teaspoon (7.5 g) hot water
• 1+1⁄2 teaspoon (7.5 g) baking soda
• 1+1⁄2 teaspoon (7.5 g) vanilla
• chocolate chips (The Tried and True Recipes cookbook specifies "2 bars (7 oz.) Nestlé's yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.").

Source: Wikipedia

How to Store Chocolate Chip Cookies

A wonderful tip that I picked up a few years ago was to store cookies in an airtight container with one slice of white bread.

The cookies utilize the moisture in the bread and it helps prevent them from drying out. Give it a try, you'll love the results.

Source: dearcrissy.com

How to Make Chestnut Flour

Start with fresh, whole raw chestnuts in the shell. Our local grocery stores carry these around the holidays, from early November through New Years. You can also forage wild chestnuts from local trees, if you're able to successfully identify them.

Chestnuts have really distinctive spiny casings around the nuts, so if you find one fruiting, it's easy enough to spot…

Keep in mind that the chestnuts are going to lose weight and volume during processing, once the shell is removed and the nut is dried into flour. Be sure to start with an ample supply of fresh chestnuts, at least enough for your chosen recipe.

I found that one pound of raw chestnuts in the shell made about half a pound of finished chestnut flour (or roughly ¾ cup).

Use a sharp knife to slice an “X” into the side of each chestnut. Moisture needs a place to escape while they're roasting, and the X pattern makes it easier to peel later.

Slicing an “X” on the chestnuts before roasting them gives steam a way to escape, and makes them easier to peel.

Roast the chestnuts for 25-30 minutes at 400 degrees F.

Keep on reading at adamantkitchen.com (Source)

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.