I’ll probably never get tired of chocolate chip cookies. They’re a cookie that you can always come back to because the combination of flavors – butter, vanilla and chocolate – is one that never goes out of style, no matter how many other flavors of cookie you eat. Chocolate chip cookies are also a great canvas for other flavors, whether you’re mixing oatmeal in to the dough, sprinkling salt on top of individual cookies or playing with the mix-ins to create new flavor combinations.
It’s surprising that such a small change in a recipe can make such a big impact on the finished cookies, but it definitely does in the case of these Chocolate Chip & Cashew Cookies. Cashews are buttery and tender, moreso than nuts like almonds or pecans. They add a sweetness to the cookies that you won’t necessarily get from other nuts – and that extra layer of flavor makes these cookies downright addictive. Since the cashews have a natural sweetness to them, I recommend using a bittersweet chocolate chip in these cookies. While regular semisweet chocolate chips will still produce a good cookie (semisweet chocolate chips are dark chocolate, after all), a bittersweet chip or one with a higher cacao percentage than the average chocolate chip will create more of a contrast with the cashews.
These cookies have a crispy edge and a chewy center when they come out of the oven. They will become slightly softer, but no less delicious, after they have been stored in an airtight container for a few days after baking. If you prefer a crispier cookie, feel free to extend the baking time by a minute or two. These cookies freeze very well, so I recommend popping any extras in the freezer to defrost at a later date for cookies-on-demand.
Chocolate Chip & Cashew Cookies
2 1/2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups dark chocolate chip
3/4 cup chopped, toasted cashews
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the dry ingredients, followed by the chocolate chips and cashews. Shape cookie dough into generous 1-inch balls and arrange on prepared baking sheet, allowing 2-3 inches between the cookies for spread.
Bake for 12-14 minutes, until golden brown. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Makes 3 1/2 dozen.