Chocolate Chestnut Cookies

Chestnuts are a favorite snack, that can also be used in different ways in the kitchen. I use them often in cooking (click HERE for recipes), but this time, I’ve decided to use them as part of chocolate cookie dough.
My idea was to use the chestnuts as a way to decrease the amount of white flour in the dough, as they are quite starchy. At the same time, I wanted to use their unique, earthy and slightly sweet flavor, to enhance the chocolaty flavor and aroma of the cookies.
Using pre-roasted and peeled chestnuts, made this an easy task. All that was needed was to chop them roughly and add them into the bowl, along with the flour. This way, they were partially mashed into the dough, while a smaller part was kept as small tasty lumps.
Using dark Dutch processed cocoa powder, and dark brown sugar, gave the cookies an appealing dark color, while light brown Turbinado sugar, gave them a pleasant crunchy texture. A tablespoon of malted milk powder added its unique milky flavor, and a bit of vanilla and cardamom powder rounded up the flavors and aroma.
Once the cookies were baked, they developed a nice crust, while the inside was kept slightly fudgy. Try them and enjoy.

Notes:
* Turbinado sugar is minimally processed sugar. Its brown crystals come from the natural molasses in the sugar cane. It has a coarser texture, which adds a nice crunchy texture to the cookies.
* Malted milk powder is a mix of whole milk powder and malted barley/wheat. It is mostly used in milkshakes, but also in baking. The powder enhances both flavor and texture of pastries and cakes. It is available in specially stores or online.
* Dark Dutch processed cocoa powder in an unsweetened cocoa powder, that has been treated with an alkali to make it pH neutral. This process gives it a milder, less acidic flavor, and a darker color.

Makes: 26
Prep time: 15 minutes
Chilling time: 1-2 hours
Baking time: 14 minutes

Ingredients:
1 stick (4 oz/ 115 grams) butter, soft
¾ cup dark brown sugar, packed
½ cup Turbinado sugar
1 L egg
1 tsp vanilla
½ tsp cardamom powder
1/3 cup dark Dutch processed cocoa powder (see notes)
1 Tbs malted milk powder (see notes)
1 cup flour
1 tsp baking powder
¼ tsp salt
5.2oz (150 grams) pre-roasted and peeled chestnuts, roughly chopped
½ cup bitter sweet chocolate chips

1. Mix the butter, brown sugar and Turbinado sugar in a large bowl, and cream together for 2-3 minutes. Add the egg, vanilla and cardamom powder, and cream again for 2-3 minutes.
2. Add the cocoa and malted milk powder, and whisk to incorporate.
3. Add the flour, baking powder, salt, and chestnuts, and whisk again. By the end of this process, the dough will become quite thick, but don’t be tempted to add any liquids. Switch to spatula and mix in the chocolate chips. Cover the dough with wax paper, and keep in the fridge for 1-2 hours.
4. When ready to bake, preheat the oven to 355F (180C). Line two cookie sheet pans with baking paper.
5. Using a small ice cream scoop, measure 26 balls of the dough, and place between the two pans., leaving a bit of space for them to expand.
6. Bake for 14 minutes, until the cookies puff a bit, and the bottom is darker (lift one gently with a spatula to check).
7. Keep the cookies in the pan, and place it on a rack, to cool to room temperature. The cookies will keep well, in an airtight container, for up to a week. They can also be frozen for up to a month.