White Chocolate Cashew Cookies

Yeah, we’ve all heard about the White Chocolate Macadamia Nut Cookie. (And we all love it, I know, especially when you add a hint of lime to the situation.)

But what about the cashew?

Ah, yes. The cashew. It’s totally compatible with white chocolate, and it has that richly satisfying texture that macadamia nuts have to offer- but for a fraction of the absolutely insane price that macadamias are known for. (Really- macadamia nuts will set you back a pretty penny. Cashews, not so much.)

(Sidebar: I have to admit that I am slightly losing my mind… I searched my own site [yes, this lovely one you’re on right now] when linking the cookie recipe above, and realized that I had already married white chocolate and cashews together- in the White Chocolate Cashew Blondie like a year and a half ago. Ah, fond memories. [I take that back, because I screwed the initial recipe up in a way that I still cringe about- because I forgot the sugar- but the second-round successful execution of the recipe was divine.] My point is that I blanked on the fact that I had made a dessert with the two key ingredients in the first place. Is that normal? Do I need to join [and not use] Luminosity again?)

I must end on a positive note, not an early-senility one. White chocolate. Cashew. Cookie. That’s positive enough indeed.

Adapted from Averie Cook’s recipe…

1/2 cup unsalted butter*

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla

1 tablespoon glucose** (totally optional)

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (6 ounces) white chocolate chips/ chunks

3/4 cup roughly chopped cashews
1. In a large bowl, combine butter, egg, sugars, vanilla and glucose (if using), and beat on medium-high speed for 3-5 minutes until light and fluffy. Scrape sides of bowl.
2. In a medium bowl, whisk flour, baking soda, and salt together. Add to wet mixture and mix until just combined, about 1 minute. Stir in white chocolate and cashews until evenly distributed.
3. Scoop heaping tablespoon-sized amounts of dough onto parchment-lined cookie sheets, cover with plastic wrap and refrigerate for at least three hours (up to three days).
4. Preheat oven to 350° while cookies are chilling. Place cookie dough balls on parchment-lined baking sheets and bake for 8-10 minutes, until slightly golden brown on tops. Allow cookies to cool on baking sheet for about 5 minutes before transferring to cooling racks.
Tips:
- *Vegan? Replace butter with coconut oil, softened to the consistency of soft butter. (Microwave if coconut oil is too stiff; if oil melts, place in freezer until firm again like softened butter. You cannot cream melted oil with sugar, so don’t even try it my friend.)
- **Glucose? The pastry chef at Momofoku (in NY city- super-cool place I honestly have only read about and have yet to go to) uses this in her amazing cookies, so there. (I ordered from Amazon. You can too.) It makes the cookies chewier, and also it sounds exotic. Yes, you can totally skip if you want.
- Chill the cookie dough or else the cookies will bake into flat pancakes…
- Enjoy!
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June 4th, 2014 | More Sweets Please | No Comments | Tags: Chocolate, Cookies, Nuts