White Chocolate Cashew Cookies
Creamy white chocolate and salty cashews are packed into these chewy cookies. Perfect still warm from the oven!
- 115 g unsalted butter
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 250 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250 g white chocolate
- 100 g cashew nuts
Firstly, melt the butter either in a microwave or in a small saucepan. Then pour into a large bowl with both sugars and whisk together using an electric hand whisk until combined and with no lumps. Add the egg and vanilla, then whisk for 2-3 minutes until the mixture is paler in colour. Then add the dry ingredients and mix again to combine.
Chop the chocolate and nuts roughly, then add them to the dough and mix in by hand. Then place a sheet of clingfilm directly onto the dough and chill in the fridge for 2 hours.
Preheat the oven to 180C/160C Fan/Gas Mark 4 and line a large baking tray with baking paper. Roll the cookie dough into balls roughly 70g in size and place 4 balls on the baking tray with space to spread. Place the remaining balls back in the fridge to chill. Bake for 16-18 minutes, then leave the cookies on the tray for 10 minutes before placing on a cooling rack. Repeat the process until all the balls are baked.
Cookies are best served on day of baking.
Cookies can be refreshed in the microwave for 10 seconds. Cookie dough balls can be kept in the freezer for up to 1 month, and baked directly from frozen.