I used all of my creative imagination to transform this straightforward cookie recipe into a top-secret one. Since then, it has gained popularity among friends and family. Play the “guess what’s in these cookies?” game if you’re bold enough to try them (don’t worry, you won’t regret it!). Your family will be delighted by this fantastic flavor combination, I can guarantee you! Chestnut paste can be swapped out for praline paste.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 1 cup margarine, softened
- 1 cup white sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon French vanilla-flavored instant coffee granules
- ⅛ teaspoon water
- 1 teaspoon strawberry jam
- 1 teaspoon sweetened chestnut puree
- 1 tablespoon instant hot chocolate mix
- 1 teaspoon ground cinnamon
- 1 dash ground nutmeg
- 1 drop fresh lemon juice
- ¼ teaspoon orange liqueur
- 1 drop maple flavored extract
- 2 cups all-purpose flour
- 2 ½ cups granola with nuts and raisins
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons salt
- 1 (16 ounce) package semisweet chocolate chips
- ½ cup chopped and toasted walnuts
- 1 ounce rosemary flavored chocolate, grated
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high.
- Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 376 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love eating a chocolate chip cookies in a time
All the ingredients are well worth it. I used Hazel Nut Hot Chocolate instead of regular hot chocolate for a little extra nuttiness. I love salty chocolate anything but I did reduce the amount of salt by one quarter, and next time I may even half the amount called for by the recipe. There are so many layered flavours in these cookies – don’t over power them with salt!
Surprisingly good! My family could not guess the ingredients! They’re already begging me to make another batch tomorrow when we have company over. I think I will! Thanks so much for submitting this!
These are the only thing that Jeremy Axlerad has eaten all day. That drop of lemon juice really sealed the deal.
I really liked them! okay so they were good.A great recipe!!!!