Dark Chocolate Cashew Sea Salt Cookies Recipe

Cookie Monster

Weekly recipes to serve with a glass of milk.

Carrie Vasios Mullins
Dark Chocolate Cashew Sea Salt Cookies Recipe
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  • Yield:Makes about 1 dozen cookies
  • Active time:15 minutes
  • Total time:30 minutes
This recipe appears in:
Cookie Monster: Salted Dark Chocolate Chip Cashew Cookies

[Photograph: Carrie Vasios Mullins]

Oft-overlooked cashews are the key to these dark chocolate chip and sea salt cookies.

  • There are just enough cashews to add texture without interfering with the overall chewy nature of the cookie
  • You can substitute other nuts for the cashews, but I wouldn't. Cashews have a mildly nutty flavor that adds depth to the cookies while still letting the dark chocolate reign. Salt helps highlight the flavors.
  • This recipe is scaled to produce just 12 cookies, for those days when you're not feeding a crowd

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Recipe is adapted from Cooks Illustrated

Ingredients

  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons butter, melted and cooled
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup cashews, cut in half
  • 1/4 cup dark chocolate chips
  • Flakey sea salt, such as Maldon

Directions

  1. 1.

    Adjust rack to middle position and preheat oven to 325°F. Line a baking sheet with parchment paper.

  2. 2.

    In a small bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, whisk together melted butter, sugar, and brown sugar. Whisk in egg and vanilla. Change to a wooden spoon and stir in flour mixture until just combined. Stir in chocolate chips and cashews.

  3. 3.

    Use a cookie scoop to drop dough by rounded tablespoon onto prepared cookie sheets. Sprinkle cookies with sea salt. Bake until golden, about 12 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.

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