Cashew and Milk Chocolate Cookies

Recipe:

Ingredient Notes:

• Sugar. This recipe calls for regular white sugar. However, if you want to give the cookies a caramel-like flavor, use the same amount of brown sugar. I do not recommend changing the amount of sugar in the recipe because it greatly affects the consistency of the dough and the final texture of the cookies. If you reduce the amount of sugar by at least a third, you will get a different result.
• Eggs. The size of the egg is M. Such an egg weighs about 55 g. For the recipe use room temperature eggs. If you do not have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.
• Butter. For this recipe, you can use butter with a fat content of 72.5% or higher. Like the eggs, it should be at room temperature, i.e. soft. But not melted!
• Flour. All-purpose flour with a protein content of about 10% works well in this recipe. Strong bread flour is not the best choice for these cookies.
• Chocolate. In this cookie recipe, I use milk chocolate in a bar. If you prefer, you can use dark chocolate instead. In fact, you can use chocolate in any shape here, either in bars or in chips.
• Nuts. Instead of cashews, you can use walnuts, pecans, or hazelnuts. Almonds are a little tough for these cookies.

Let’s start cooking.

Chop the chocolate into small pieces. Chop the nuts but not too coarsely.

Cream butter with sugar and salt. The sugar will not dissolve completely; this is normal.

Add the egg and beat again.

Add flour sifted with baking soda and knead to form a dough.

Add the chocolate and nuts.

Stir. Cover with plastic wrap and refrigerate for half an hour.

Form 18 balls from the cooled dough. Each ball weighs 43-45 g. Place them on a baking sheet. Make sure there is enough space between each ball, as the cookies will spread during baking.

A typical baking sheet can hold 12 balls, so in this case, you will need to bake in 2 batches. While the first batch is baking, put the remaining balls in the refrigerator.

Bake in a preheated oven at 180°C (355°F) for about 12-15 minutes. Remove from the oven, transfer to a cooling rack, and allow to cool completely.

Enjoy!