CCCCs
roasted chestnut & dark chocolate cookies
these are my CCCCs (chestnut choc chip cookies), the second in my chestnut series
you don’t necessarily need to roast your own chestnuts, but it does get help to get the song stuck in your head
ingredients
113g butter, halved
75g caster sugar
75g brown sugar
1 egg
1 tsp vanilla paste
120g rye flour
pinch ground cinnamon
1 tsp baking soda
70g roast chestnuts, chopped
75g dark chocolate, chopped (no more than 70% cocoa)
method
roast chestnuts
if peeling your own chestnuts, preheat the oven to 180C
prepare a large pot of boiling water
score each chestnut deeply then transfer to the boiling water
let boil for 2-3 minutes, then transfer to a baking tray
bake for 15-20 minutes until golden and aromatic, shaking occasionally
peel the chestnuts while hot, discarding any discoloured or rotten chestnuts
if the inner layer keeps sticking that means they have cooled down too much! pop them back in the oven or into a pot of boiling water to keep hot and try again
let cool, then roughly chop into pieces
CCCCs
in a small saucepan, add half the butter (63g) and cook over medium heat until butter is browned
remove from the heat, transfer to a bowl and add the remaining butter (62g) and let sit for a few minutes
add the caster sugar (75g) and brown sugar (75g) and mix to combine
add the egg (1) and vanilla (1 tsp) and mix to combine
add the rye flour (130g), a pinch of ground cinnamon, baking soda (1 tsp), roast chestnuts (70g), and chocolate (75g) and mix until just combined
cover and refrigerate at least 1 hour, up to overnight
preheat oven to 180°C
divide into ~50g balls (for large cookies as pictured) and bake for about 16-18 minutes
these are best when still slightly warm, but solidified
