Cashew is an underrated nut I tend to forget about most of the time, but whenever I remember – I like to add it into my cakes and cookies. It’s a great nut, with a very unique flavor, and it goes wonderfully in desserts.
These white chocolate chip cookies combine cashew nuts, coffee and white chocolate and are so easy to make. I like having a roll of cookies in the freezer, and then whenever I want to bake a fresh batch I simply remove it from the freezer, cut and bake fresh cookies.
Photo: Natalie Levin
Coffee White Chocolate Chip Cookies with Cashews
For the cookies:
- 100 grams (1/2 cup) soft butter
- 80 grams (1/3 cup) light brown sugar
- 1 tsp. instant coffee powder
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 125 grams (1 cup) all-purpose flour
- 1/2 tsp. baking soda
- 100 grams white chocolate (chopped)
- 50 grams chopped cashews
- In a bowl of a mixer with a paddle attachment put butter, sugar, coffee, salt and vanilla and blend at high speed until the mixture is creamy.
- Add the egg yolk and continue to blend until smooth.
- Add flour and soda and mix until dough clumps begin to form.
- Add the chopped chocolate and cashews and mix until evenly dispersed in the dough.
- Transfer the dough chunks on a lightly floured work surface and divide into 2 parts.
- Create a tight cylinder shape from each part of the dough and put on a tray lined with baking paper.
- Freeze for about an hour until set.
- Preheat oven to 170c degrees.
- Cut the rolls into 1/2 cm thick cookies and arrange on an oven tray lined with baking paper.
- Bake for about 10-12 minutes or until golden and set.
- Cool completely and serve.
- Keep the cookies in a sealed jar for 7-10 days at room temperature.
- Instead of white chocolate you can use dark or milk chocolate.
- You can use any kind of nut you like instead of cashews.