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Chocolate Chestnut Cookies

  • yield: Makes about 1 1/2 dozen

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup firmly packed dark-brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
  • 1/4 cup creme de marrons (sweetened chestnut spread), or Nutella

Variations

Martha has also prepared this recipe by making the cookies smaller: Use a 1 1/4-inch ice cream scoop or a tablespoon. Drop dough onto baking sheets lined with Silpats and roll into 1 1/4-inch balls, spacing about 2 inches apart. Fill each thumbprint with 1/2 teaspoon creme de marrons. (You'll need 6 tablespoons of creme de marrons instead of 1/4 cup.)

Cook's Note

Store in an airtight container, at room temperature, up to 3 days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)

  2. Step 2

    Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.

  3. Step 3

    Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.

Source
Holiday Baking 2002, Special Issue Holiday 2002


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Reviews (7)

  • 21 Aug, 2011

    These are my favorite cookies to make with Nutella. I always make them for the holidays...and it's always #1 with kids. I love how this recipe doesn't need a lot of sugar, and enough chocolate :-).

  • 17 Jan, 2010

    I made them with the chestnut spread! If you don't want to be overpowered with that familiar Nutella flavor, I strongly recommend the chestnut spread for a slightly more sophisticated, complex cookie.

  • 2 Feb, 2009

    I made these today for my husband. They are divine! I piped in the Nutella with a large Wilton star tip and they came out beautiful. Next time I will double the recipe and freeze some cookies for later. This is an easy recipie that produces cookies that seem truly special.

  • 2 Feb, 2009

    This recipe sounds soooo good, and I've wanted to make it since i saw it a few days ago. Today I finally have most of the ingredients, so am going for it now, and know they'll be delicious. S. Stewart

  • 22 Jan, 2009

    Oh, I love Nutella and I love chocolate, so I just have to make these. I have a dinner to go to Friday so I may take these with me as my dessert contribution to the dinner.

  • 21 Dec, 2008

    These are little bites of heaven. I'll be making them again in a couple of days. I agree that piping the Nutella will make a huge difference in the look of this cookie.

  • 7 Dec, 2008

    These are chocolate chip cookies taken to a whole new level! I would recommend piping the Nutella into the thumbhole. It will make them look much nicer when they come out of the oven.