February 27, 2008
Double Chocolate Chip Cookies With Cashews
Most people like cookies, and while a good old chocolate chip cookie can really hit the spot, sometimes you want something a little different. So what do you do? You take a basic chocolate chip recipe and tweak it a bit and you end up with something new and delicious! This was also the perfect cookie to share with Jamison's coworkers so I packaged them up and sent them along to share. If you're a chocolate lover (or know someone that is) and like cashews too this is the cookie for you!
What You'll Need:
2 sticks of butter, softened
3/4 cup of organic cane sugar
3/4 cup of natural brown sugar
2 teaspoons of vanilla
1 teaspoon of sea salt
1 teaspoon of baking soda
2/14 cups of unbleached all purpose flour
1 cup of raw cashews
1 package of milk chocolate chips
1 package of white chocolate chips
Cream together butter, sugars, vanilla and eggs until smooth. Mix in sea salt and baking soda until just mixed. Add flour and mix until just incorporated and dough forms. (Note: If you want to sift the dry ingredients together you can, but if you add the salt and soda first to the wet mixture and make sure it's mixed in you can then add the flour and it works just fine. The sifting is just an extra step in terms of cookies that I've long since moved away from. There are some recipes, such as delicate cakes and things of that nature, that you would still need to sift or whisk the ingredients together, but for cookies it isn't necessary, unless you just enjoy sifting, which I don't. :o)) Stir in cashews until completely incorporated throughout the dough. Add milk chocolate chips and stir to mix throughout and then repeat with white chocolate chips.
Place the mixed dough in the refrigerator for at least 2 hours before baking. (Note: This is a VERY important step when baking cookies with butter. If you don't let the dough chill you'll end up with flat, weird cookies. The butter needs to be given the chance to re-solidify somewhat.)
Once the dough is chilled preheat oven to 375 F.
Using a tablespoon measuring spoon scoop out balls of dough and place them on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake cookies in a preheated oven for 10-12 minutes until cookies are done.
Remove baking pan from the oven and sit the pan on a wire wrack and let them cool for a few minutes before removing cookies from the pan.
Makes roughly 5 dozen cookies.
Notes: You could use a combination of any two types of chocolate chips that you liked. You could also substitute another kind of nut if you aren't a cashew fan. Or you could even use some honey roasted cashews or other nut for another taste element.
Posted by Dianne at February 27, 2008 7:23 AM
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Mmm chocolate cookies!
Posted by: Ashley at February 27, 2008 8:55 AM
The cookies look wonderfully good! Thanks for the tip on baking cookies w/ butter.
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Posted by: pille at February 27, 2008 11:42 AM
I love the addition of the cashews!!
Posted by: Deborah at February 27, 2008 2:06 PM
Raw cashews are a big hit at our house. They were one of the first "nuts" Alexis tried when she was old enough and she's loved them ever since.
Posted by: Dianne at February 27, 2008 3:46 PM