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.
Coffee White Chocolate Chip Cookies with Cashews
Servings 30 cookies
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.