La Mozzarella In Carrozza

Double chocolate chestnut floor cookies

Chestnut flour double chocolate cookies, easy and delicious, perfect to share during your sweet snack

Yields: 22   Prep: 15Min ~ Cooking Time: 10/12Min   Diff: Medium
- 250g Butter, soft
- 140g Brown sugar
- 100g Granulated sugar
- 2 Eggs
- 250g All purpose flour
- 120g Chestnut flour
- 30g Cocoa powder
- 1 tsp and 1/2 of Baking soda
- 100g Dark chocolate


- Beat the butter with your mixer for about one minute (leave the butter at room temperature diced into cubes for 1h).

- Add the white sugar and the brown sugar and whip until smooth and soft.

- Add the eggs, one at a time.

- Into another clean bowl, stir together the dry ingredients: all purpose flour, chestnut flour, cocoa powder and baking soda. Pour them into the butter mixture.

- Stir to combine and let chill in the fridge for 30 minutes at least, covered with plastic wrap.

- Cut the dark chocolate into irregular drops and when the mixture is cold, pour them into it. Stir with a spatula, then shape the cookies with the aid of an ice cream spoon.*

- Arrange the cookies over a baking tray lined with parchment paper leaving some space between each cookie and bake at 180 degrees for about 10-12 minutes. Let cool completely before serving.

*bake one tray of cookies at a time and put the leftover batter in the fridge again so the butter won’t melt.