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Double Chocolate Chestnut Flour Cookies

Chestnut flour is my latest jam! No, seriously, I’ve been stirring it into most things that I’ve baked lately and I absolutely love its slightly nutty, subtly sweet flavour. And for this latest experiment in my kitchen, I must thank the Equal Streets initiative in Mumbai. With no cars on the street on Sunday mornings, I spend at least 3 hours walking or cycling my way around and sometimes, end up exploring tiny by-lanes too. And that’s how I stumbled upon a store in Santacruz, selling chestnut flour.

It’s a gluten free flour and while I haven’t yet wrapped my head around using it all on its own, what I can tell you for sure is that it definitely amps up the flavour of these chocolate thumbprint cookies. I understand that the jury is still out on raw sugar and its benefits and claims, but I’ve been using it in almost everything I’ve baked recently, including these cookies. What I really like about raw sugar is that it complements the cocoa and the chestnut flour here, without making the cookies achingly sweet. I haven’t had any trouble finding raw sugar in Mumbai, it’s easily available under the Conscious Food label at grocery stores, but if you can’t find it, regular caster sugar works just as well in this recipe.

I like to think of the addition of the white chocolate ganache as a little kiss of decadence (I can be really dramatic sometimes) that tops these cookies. The slight hint of cinnamon in the ganache is the star of these cookies – giving that slight contrast that cuts through the cocoa and white chocolate. A lot of recipes will ask you to make the indent with your thumb halfway through the baking time, but I like to do so right in the beginning and then soon after they are out of the oven, in case the indent has risen. Once they’ve cooled and firmed up, just add the cooled ganache which, you’ll notice, sets atop the cookies and won’t be runny. But nevertheless, store these cookies in a single layer. I haven’t tried it, but I guess buckwheat flour could work pretty well instead of chestnut flour here. But then again, since I owe this little discovery to exploring the streets around me, I reckon you should take a stroll around your neighbourhood too… Who knows what little gems you could find? Happy 2015, everyone!

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Double Chocolate Chestnut Flour Cookies
Chestnut flour is my latest jam! No, seriously, I’ve been stirring it into most things that I’ve baked lately and I absolutely love its slightly nutty, subtly sweet flavour. And for this latest experiment in my kitchen, I must thank the [Equal Streets](http://timesofindia.indiatimes.com/city/mumbai/
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl, sift together the all-purpose flour, chestnut flour, cocoa powder salt. Set aside.
  2. In a large bowl, cream together the butter raw sugar using a mixer, until light and fluffy. Add the egg, beat to combine. Add the vanilla beat to incorporate into mixture.
  3. In 2 or 3 batches, add the dry ingredients, beating to combine after each addition. Cover the bowl of dough with plastic wrap and refrigerate for at least 1 hour.
  4. After an hour, pre-heat the oven to 160 degrees Celsius. Place the ¼ cup raw sugar in a bowl.
  5. Roll the cookie dough into about 2-inch round balls roll each ball in the bowl of raw sugar to coat completely with it. Place the dough balls on a parchment-lined baking sheet. Use your thumb to create slight ‘dents’ or thumbprints in each cookie. Space them out about a couple of inches apart on the baking sheet bake for 18-20 minutes, rotating the sheet half-way through the baking process. Once out of the oven, let them cool on a wire rack. If the indents have risen, use your finger or a spoon to press them back while the cookies are still warm. These cookies harden as they cool.
  6. While the cookies are baking, make the ganache by melting the white chocolate either in a double boiler or in the microwave. Heat the cream in a small pan stir the cinnamon sugar into it. When the cream begins to simmer (this will be quick), take it off the heat and make sure the sugar has dissolved. Pour the cream over the melted chocolate stir to combine it completely. Let it cool before spooning the ganache into the thumbprints created in each cookie (also cooled completely)
Recipe Notes

Makes 14 to 16 cookies.

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2 Comments on “Double Chocolate Chestnut Flour Cookies

Thalia @ butter and brioche
January 20, 2015 at 11:20 pm

These thumbrpint cookies look incredible! Loving the flavour combination of chocolate and chestnut.. I can imagine how delicious they would have tasted.

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Tarika Singh
February 13, 2015 at 1:53 pm

Yes it’s a fab combination; the first time I’ve tried it & loved it 🙂

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