Christmas baking has kicked into high gear! Here is one of my annual must-bakes. Link here to all of my Christmas recipes. I have been making these cookies since they appeared in a Martha Stewart Holiday Baking issue 10 years ago (http://www.marthastewart.com/315927/chocolate-chestnut-cookies). I have tweaked the recipe slightly and it is really a great addition to holiday cookie platters or cookie exchanges. The recipe also freezes really well and you can bake from frozen. Recipe makes 26-28 cookies, so double the recipe which I have done before if you want a higher yield (50+).
- 1/2 cup of unsalted butter at room temperature
- 1/2 cup of dark-brown sugar
- 1 large egg yolk (don’t forget freeze your white)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Kosher (coarse) salt
- 1 cup plus 2 tablespoons all-purpose flour
- 2 oz (2 squares) of bittersweet chocolate, finely chopped
- Nutella spread for the thumbprints (about 1/4 cup . . . however I just drop it in straight from the jar!)
- In the bowl of an electric mixer beat butter and dark brown sugar until light and fluffy.
- Add egg yolk, vanilla and salt and beat until combined.
- Add in flour and mix until combined.
- Finally pour in the chocolate and mix again until combined.
- Using a small cookie scoop (I use a 2 tsp OXO scoop) scoop dough onto a silpat or parchment lined baking sheet. I got 26 scoops out of the recipe (a double recipe should yield about 52).
- Use the back of a cup (or your hand) to flatten the tops lightly, then using the bottom of a wooden spoon make indents in the centre of each cookie.
- Using 2 knives spoon a dollop of nutella into the indent in each cookie.
- Place the cookies in the fridge for 15 minutes while you pre-heat the oven to 350 degrees.
- Bake for 12 minutes until cookies are firm.
- Remove from oven and cool completely.
Note: You can freeze the cookies once you have made the indent. Place on a baking sheet in the freezer and flash freeze. I have also frozen the cookies with the nutella already added and they have frozen and baked perfectly.