Chestnut Cookies

6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 cup golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1 large egg
1 cup (5-ounces) chestnut flour (see notes)
3/4 teaspoon baking soda
1 1/4 cups semi-sweet chocolate chips
about 3 whole roasted and peeled chestnuts see notes
Instructions
Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl, use an electric mixer to cream the butter with the sugars, vanilla, salt and cinnamon. Add the egg and mix on a low speed for 1 minute. The batter should be smooth and light.
Measure the chestnut flour and then sift it into the batter with the baking soda. Mix just until the flour is fully incorporated.
Fold in the chocolate chips and use a 1 1/4-inch cookie scoop to shape your cookies, placing them on the parchment-lined baking sheets as you go. There should be at least 2-inches between them.

Slice the roasted chestnuts are super thinly and place about a half of a slice on top of each ball of cookie dough. (I like how this looks, however only add this step if you plan to eat/serve the cookies the day you bake them -- the texture of the nut isn't as good the next day.)
Bake in the preheated oven until the cookies are golden brown, about 9 minutes.
Let them sit for about a minute on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack. Serve at room temperature.
Recipe Notes
Chestnut flour has a short shelf life of about 1 month. Keep it stored in an airtight container in a cool, dark place. You can buy chestnut flour here.

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