Thursday, February 21, 2013

Dark Chocolate & Cashew Cookies

I've never really been a chocolate lover. In fact, I thought I hated dark chocolate for most of my life. So I was pretty shocked, when about 4 years ago, pregnant with Little Mister, my husband surprised me with an $80 gift card to Godiva. That same day, my parents brought me their gift which was also- you'll never guess.... Dark Chocolate! I was kind of confused, I'm not going to lie.
  Um, I don't like chocolate but, Thank You for the gifts......

Well, it turns out (and who knows it have may been a weird result of pregnancy) I did like it! The dark chocolate  squares my parents gave me were awesome, so I was a little more enthusiastic about heading to Godiva with an insane amount of money to spend on sweets.

  I went a little truffle crazy. But the truffles could never compare to the gem I found among the gift boxes. Dark Chocolate Covered Cashews.

  Cashews, in my opinion are as good as it gets in the nut world. So buttery and delicious. I bought two bags of these little treats, and later went back for a third.

  I have never had them again. Because, I am cheap, and these chocolate covered nuts were around $15 for a tiny little bag.

 But the memory of them inspired these Dark Chocolate and Cashew Cookies. They are now my favorite cookies. So make them, and enjoy!

2 cups of good dark chocolate chips and 1 1/4 cups of cashews are the stars of these cookies.

Moment of truth: it was suppose to be 1 1/2 cups, but while I was prepping I ate a 1/4 cup of the cashews. So if you want to bump it up- I'm sure it would be great!

After mixing up the dough, I dropped rounded tablespoon fulls onto parchment lined cookie sheets.

After 10 minutes in a 350 degree oven, these cookies were just begging to be eaten!

Dark Chocolate & Cashew Cookies
An L.A. Walter original recipe


  • 2 sticks butter (softened)
  • 1 1/4 cup white granulated sugar
  • 2 eggs
  • 1 tspn vanilla extract
  • 1/4 cup brewed coffee
  • 2 1/2 cup flour
  • 1 tspn salt
  • 1 tspn baking soda
  • 2 cups dark chocolate chips or chunks
  • 1 1/4 cups roughly chopped cashews

Preheat oven to 350 degrees F
 Cream together butter and sugar in an electric mixer (or w/ a hand mixer) until light and fluffy. Add in the eggs, coffee (I just used leftover from my french press) and vanilla until combined.In a medium bowl whisk together the flour, salt, and baking soda. Reduce mixer speed to low and gradually add in the flour mixture. Once combined stir in the  chocolate chips and cashews.

 Drop dough by rounded tablespoon fulls onto parchment lined cookie sheets. Bake for 9-11 minutes. Allow to cool on pan 1 minute before transferring to a wire rack to complete cooling.

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