How to make
Put the softened butter in a bowl, add the sugar and beat with a mixer, until a homogeneous mixture is obtained.
Add the egg and continue beating for another 5 minutes.
In another bowl, sift the white and chestnut flours with a pinch of salt and a teaspoon of baking powder.
In portions, add the flour to the butter mixture, by stirring with a spoon. Put the chocolate drops and homogenize the products well.
Cover the bowl with a piece of plastic and refrigerate it for 30 minutes.
Preheat the oven without fan at 360°F (180°C). Line a large tray with a piece of baking paper.
With floured hands, tear off a little of the dough and shape it into a ball.
Flatten the cookies lightly and press the edges with a fork to form patterns. Bake the cookies for 12-15 min.
Cool the Chestnut Flour and Chocolate Drop Cookies on a wire rack.
Enjoy!
