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Add a photoServings: 12
Ingredients
- 1/2 c. unsalted butter room temperature
- 1/2 c. dark brown sugar - (firmly packed)
- 1 lrg egg yolk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 c. all-purpose flour plus
- 2 Tbsp. all-purpose flour
- 1/3 c. finely-minced bittersweet chocolate (abt 2 ounce)
- 6 Tbsp. creme de marrons (sweetened chestnut cream)
Directions
- Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium till light and fluffy. Add in egg yolk, vanilla, and salt; beat till combined. Add in flour and mix on low speed till just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.
- Using a 1 1/4-inch ice-cream scoop or possibly a Tbsp., drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 tsp. creme de marrons.
- Bake till edges are golden brown and cookies are hard, 12 to 15 min. Transfer cookies to a rack till completely cold. Store in an airtight container up to 3 days.
- This recipe yields 2 1/2 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 169 | |
| Calories from Fat 88 | 52% |
| Total Fat 10.08g | 13% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 54mg | 2% |
| Potassium 60mg | 2% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.02g | 6% |
| Protein 2.0g | 3% |
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