Chocolate Chip Cashew Cookies

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Chocolate Chip Cashew Cookies

These chocolate chip cashew cookies have chewy, edges, gooey centers, a rich cashew flavor and tons of chocolate chips. They're bakery-quality cookies with a delicious, nutty twist.

Prep Time10

Cook Time10

Cooling10

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $8

Equipment

Ingredients

½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar
¼ cup cashew butter
1 tsp pure vanilla extract
1 egg
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp fine sea salt
¾ cup chocolate chips (5 ounces)
½ cup cashews (2.5 ounces, measured whole then crushed)

Topping

¼ cup cashews (whole)
¼ cup chocolate chips (or chunks)

US Customary - Metric

Instructions

Prepare the Cashews (or buy cashew pieces)

Measure ½ cup cashews.
Transfer them to a silicone (or plastic) bag, close the bag 95% of the way (leave some room for air to escape).
Use a measuring cup to hit the nuts to crush them.

Make the Dough & Chill

Combine flour, baking soda, baking powder, and sea salt in a medium bowl, then set it aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on high speed for 1 minute.
Add cashew butter, egg and vanilla and beat for 1 minute, or until light and fluffy.
Add the dry ingredients and beat on medium speed until incorporated.
Add the chocolate chip and crushed cashews and stir until evenly distributed throughout the dough.
Transfer the dough to an airtight container and chill for at least 2 hours.

Bake, Cool & Serve

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with silicone baking mats (or parchment paper).
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Gently press 3 cashews and 3 chocolate chips (or chunks) into the top of each cookie.
Bake in preheated oven for 9-11 minutes, or until the top is just set and the bottom edges are very lightly browning (they will look like they are not done, trust the process).
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter works well.
Granulated sugar. I recommend using organic cane sugar or white sugar.
Light brown sugar. dark brown sugar is a great substitute.
Cashew butter. use a creamy, unsweetened cashew butter for the best results. I prefer a roasted cashew butter (not raw) for a richer flavor.
Eggs. for a list of the best egg substitutions, see my eggless chocolate chip cookies recipe.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Chocolate Chips: choose your favorite variety: milk, semisweet, dark, white, etc.
Cashews. you can buy cashew pieces, or just crush whole cashews. I prefer roasted and unsalted cashews, but raw works well too.

Store

Once cooled, store leftover cookies in an airtight container at room temperature for 3-5 days.

Freeze

Or, freeze baked cookies in an airtight container for up to 1 month.

You can also freeze the dough by rolling it into balls, putting it in an even layer in an airtight container and storing in the freezer for up to 2 months. Thaw to room temperature before baking according to the recipe instructions.

Nutrition