Chocolate Chestnut Thumbprint Cookies
Chocolate Chestnut Thumbprint Cookies
Makes about 2 1/2 dozen
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark-brown sugar, firmly packed
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup (about 2 ounces) finely chopped bittersweet chocolate
6 tablespoons crème de marrons (sweetened chestnut cream)
1. Heat oven to 350°. Line baking sheets with parchment paper/waxpaper/silpats.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and dark-brown sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour, and mix on low speed until just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.
3. Using a 1 1/4-inch ice-cream scoop or a tablespoon, drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon crème de marrons.
4. Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days.
NOTES: I adore these cookies beyond words. The recipe that I make is slightly different, though. Instead of the 1/3 cup of finely chopped bittersweet chocolate, I use instead the same amount of Trader Joe's Pound Plus Belgian milk chocolate, which lends these cookies a milk chocolatey, slightly saltier flavor which I just adore with the crema di marroni, that I always bring home with me from Italy. It's delicious stuff that I highly recommend, as are these cookies. Enjoy!
xposted from elspethsheir's WONDERFUL Holiday Tea Party. If you haven't dropped in yet, you should stop by!
Makes about 2 1/2 dozen
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark-brown sugar, firmly packed
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup (about 2 ounces) finely chopped bittersweet chocolate
6 tablespoons crème de marrons (sweetened chestnut cream)
1. Heat oven to 350°. Line baking sheets with parchment paper/waxpaper/silpats.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and dark-brown sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour, and mix on low speed until just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.
3. Using a 1 1/4-inch ice-cream scoop or a tablespoon, drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon crème de marrons.
4. Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days.
NOTES: I adore these cookies beyond words. The recipe that I make is slightly different, though. Instead of the 1/3 cup of finely chopped bittersweet chocolate, I use instead the same amount of Trader Joe's Pound Plus Belgian milk chocolate, which lends these cookies a milk chocolatey, slightly saltier flavor which I just adore with the crema di marroni, that I always bring home with me from Italy. It's delicious stuff that I highly recommend, as are these cookies. Enjoy!
xposted from elspethsheir's WONDERFUL Holiday Tea Party. If you haven't dropped in yet, you should stop by!