Chocolate chip cookies have endless possibilities to how you can make them and things you can add into the cookie dough, so every time you make it you can get a different kind of cookie.
These cashew cookies also contain chocolate chips and coconut chips, and are definitely a favorite for adults. I use milk chocolate, but you can use dark or white chocolate according to your personal taste.
Photo: Natalie Levin
Cashew Cookies with Coconut and Chocolate
For the cookies:
- 100 grams (1/2 cup) soft butter
- 100 grams (1/2 cup) sugar
- 50 grams (2 heaping tbsp.) dark brown sugar
- pinch of salt
- 1 large egg
- 140 grams (1 cup) all-purpose flour
- 50 grams (1/2 cup) whole oats
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 100 grams whole cashews
- 100 grams large coconut chips
- 150 grams milk chocolate (coarsely chopped)
- In a bowl of an electric mixer with a paddle attachment, mix butter, white sugar, brown sugar and salt until you get a creamy, airy and soft batter.
- Clean the rim of the bowl with a spatula and add an egg. Continue to mix at medium-high speed until incorporated.
- Add flour, oats, baking powder and baking soda and mix on low speed until the mixture is almost smooth.
- Add nuts, coconut and chocolate milk and mix until they are assimilated into the mixture.
- Using a spoon take pieces of dough and roll into balls the size of a walnut.
- Place the cookies spaced on a baking oven lined with baking paper and gently flatten the top.
- Preheat oven 175c degrees.
- Bake for about 12-17 minutes or until golden brown.
- Cool completely and serve at room temperature.
- You can use any kind of chocolate you like.
- Keep the cookies in an airtight container for up to a week.
- You can use any other nut you like instead of cashews.
Photo: Natalie Levin