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
Dark Chocolate Cashew Sea Salt Cookies
About This Recipe
|Yield:||Makes about 1 dozen cookies|
|Active time:||15 minutes|
|Total time:||30 minutes|
|Special equipment:||mixing bowl, baking sheet, parchment paper, whisk, wooden spoon, cookie scoop|
|This recipe appears in:||Cookie Monster: Salted Dark Chocolate Chip Cashew Cookies|
- 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
Adjust rack to middle position and preheat oven to 325°F. Line a baking sheet with parchment paper.
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.
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.