Cashews are highly nutritious nuts that are a wonderful source of healthy fats, plant protein and minerals, but until this week, I had never added them into cookies… until this week…
These chocolate cashew fudge cookies are special. The actual cookie is fudgy, chewy and boldly chocolate and the addition of crisp, buttery cashews makes them virtually irresistible.
If you are thinking, “Do I actually need another cookie recipe?”… you do and this is the one.
Let’s get started…
Begin by whisking 1/2 cup of room temperature salted butter with 1/2 cup of granulated sugar, 1/3 cup of brown sugar, 1 large egg and a teaspoon of pure vanilla extract until creamy.
Add a cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 2 teaspoons of espresso powder (this is optional, but highly recommended!!), 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and mix until everything is mostly combined.
We still have to fold in the chocolate and cashews, so mixing completely at this point is unnecessary.
Fold in 3/4 cup of chocolate chips or chunks and 3/4 cup of roughly chopped cashews until everything is evenly distributed.
Use a lightly greased cookie dough scoop to drop even portions of dough onto a parchment lined baking sheet leaving about 2 inches in between.
I love pressing a few more pieces of chocolate and cashew onto top of each portion so each cookies has a little garnish on top.
Bake the cookies in a 375 degree oven for 10-11 minutes or until the outer edges are set. Let the cookies cool for about 5 minutes on the baking sheet and then transfer them onto a cooling rack while you bake the rest.
Note: While the cookies are still hot, sprinkle a little course sea salt over the top.
Chocolate + Cashews + Sea Salt = Delicious
The texture of these cookies is wonderfully chewy with slightly crisp edges and gooey centers.
The flavor of these cookies has everything a sweet treat should. Rich, fudgy chocolate-ness with buttery cashews and the pop of sea salt all comes together to create what I consider cookie perfection.
Make these cookies. You will be glad that you did…
Chocolate Cashew Fudge Cookies
Ingredients
- 1/2 cup of salted butter, room temperature
- 1/2 cup of granulated sugar
- 1/3 cup of brown sugar, packed
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1 cup of all purpose flour
- 1/3 cup of natural unsweetened cocoa powder
- 2 teaspoons of espresso powder (optional)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of chocolate chips or chunks
- 3/4 cup of cashews, roughly chopped
- course sea salt
Instructions
- Preheat your oven to 375°
- Line a large baking sheet with parchment paper and set aside for now
- In a large bowl, use an electric hand mixer to cream 1/2 cup of room temperature salted butter with 1/2 cup of granulated sugar and 1/3 cup of brown sugar until creamy
- Add 1 large egg and 1 teaspoon of pure vanilla extract and mix until well combined
- Sift 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 2 teaspoons of espresso powder (optional), 1/2 teaspoon of baking soda and 1/2 teaspoon of salt into the bowl and mix until just combined
- Add most of the chocolate chips or chunks and roughly chopped cashews and mix until evenly distributed
- Drop evenly sized portions onto the parchment lined baking sheet leaving about 2 inches between
- Press the remaining chocolate and cashews into the tops of the cookie dough
- Bake in a 375° oven for 10-11 minutes or until the edges are set
- Allow the cookies to cool on the baking sheet until they are firm enough to transfer onto a cooling rack
- Store leftovers in an airtight container at room temperature for up to 4 days
