August 4th is National Chocolate Chip Cookie Day! Who needs a day to celebrate the best kind of cookie ever? I know I don’t. Chocolate chips cookies, like they are to many, are my favorite kind of cookies. I love my chocolate chip cookies soft and chewy, and sometimes with some chopped nuts. My daughter loves them golden brown and crispy. My husband will eat any kind as long as he doesn’t have to make them. To celebrate National Chocolate Chip Cookie Day, I’m sharing the best chocolate chip cookie recipe: Chocolate Chip Cashew Cookies.
Chocolate Chip Cashew Cookie Recipe
Makes 30 cookies (2 ounces each)
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cup semisweet chocolate chips
1 cup dark chocolate chips
1 1/2 cups cashews, finely chopped
1 cup (2 sticks) unsalted butter, room temperature (set aside ¼ cup to brown)
1 ½ cups dark brown sugar, tightly packed
1/2 cup white sugar
2 eggs
1 Tablespoon vanilla extract
Optional: Maldon Salt
Method
- Heat oven to 375° F.
- Set up a sheet pan with parchment paper.
- Sift flour, baking soda, and salt into a bowl. Set aside.
- Mix together chocolate chips and chopped nuts. Set aside.
- In a small pot and add ½ stick or 4 tablespoons of butter. On low to medium heat, begin to melt stirring the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. It should smell nutty not burnt.
- Pour into a heatproof bowl to cool and set aside.
- In a standing mixer, with the paddle attachment, cream the remaining butter and sugars until well mixed and light. Pour in cooled brown butter. Whip until combined. Scrape down the sides. Add vanilla then one egg at a time mixing until each egg is fully incorporated.
- Grab your sifted flour mixture and add about ¼ cup at a time to the bowl with the creamed butter saving the last ¼ cup. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. Don’t over-mix. Just combine the final ingredients on low speed until you don’t see any traces of flour.
- The cookie size is totally up to you but, I used a 2-ounce scoop to make these cookies. I prefer crisp edges and a bit of a gooey center. I love the contrast between salty and sweet so I add a sprinkle of Maldon finishing salt to the tops. A little sprinkle is just enough.
- Leave a few inches between the raw cookies so that you have about 9 per tray. Place sheet pan in the oven and bake for 12-15 minutes. They’re done when the edges are brown. Remove sheet pan and allow to cool for a few minutes, then, transfer cookies to a cookie rack to cool.
- If you’re not baking them off right away, portion them out with the ice cream scoop on parchment paper, place in a ziplock bag, and freeze.
This recipe was curated for Beauty and the Bump NYC by Chef Shani the 71ate Chef. She can be found on Instagram @71ateChef.
How do you like your chocolate chip cookies?
If you try this recipe, in my opinion, the best chocolate chip cookie recipe, please come back to let us know how you liked it. Most of all, share this recipe and the cookies you make with family and friends.
