Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chestnut Cookies 3.4 (25) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 dozen The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers. Ingredients ½ cup (1 stick) unsalted butter, room temperature ½ cup firmly packed dark-brown sugar 1 large egg yolk 1 teaspoon pure vanilla extract ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour ⅓ cup finely chopped bittersweet chocolate (about 2 ounces) ¼ cup creme de marrons (sweetened chestnut spread), or Nutella Directions 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.) 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. Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely. 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.) Rate it Print