Chocolate Cashew Fudge Cookies
Chewy fudge cookies filled with chocolate and buttery cashews.
Servings: 18 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