Chestnut Flour Chocolate Chip Cookies
I have become fond of chestnut flour. So far I made a cherry chestnut loaf cake and Castagnaccio, an Italian traditional cake with my first chestnut flour bag. This time I tried to make cookies. I adapted a recipe from a blog about creative, comfort food cooking, called Cooking on the weekends that I happened to find online. I made some changes as usual. Skip all white sugar, reduce the amount of blown sugar, skip (accidentally forget) baking soda, replace semi-sweet chocolate to bitter chocolate and reduce the amount, and skip roasted chestnuts for toppings. The recipe called for 1 cup of chestnut flour. My flour was about 140 g. I guess it was about 1 cup. I think (hope). According to the recipe, I kept a space about 2 inches between the scooped batter. The picture of the cookies on the blog showed the cookies were going to flat after baked.
