This cookie … super decadent, moist and chewy, say hello to my Cashew Double Chocolate Chip Cookie. This is a sight that you would definitely love to see on your table, or anywhere in your house. Double chocolate means bits and pieces of chocolate chips plus natural deep chocolate flavor from cocoa powder. If you are feeling a bit more carefree, make it triple chocolate by drizzling melted chocolate on top, how about that? 

How’s does double double sounds to you? Great, right? Especially when it comes to cookies, double double is a chocolate cookie lovers dream. More chocolate in every bite why would you not want that. I’ve made quite a lot of chocolate chip cookie, and I have to admit me and chocolate chip don’t always get along. There are times that I juts cannot seem to get what I was looking for, the perfect texture, perfect sweetness, perfect thickness, perfect flavor and taste. It’s not always first time perfect, but in the end it was always a happy ending. Sometimes with more than 1 try, but that’s how you learn. Practice .. Bake, eat, bake and eat more until you nail it. 

I got real lucky with this Cashew Double Chocolate Chip Cookie because I got it right the first try. This was actually inspired by my Triple Chocolate Chip Cookie recipe that was inspired by my Red Velvet White Chocolate Chip Cookie. I call these three my trio Chocolate Chip Cookie recipe because the basically came from 1 base cookie dough that I tweaked to come up with 3 different variations. Soon there going to be a fourth variation this is already in the works. 

This recipe is super easy for something so extremely decadent. I cannot express how much I love this cookie. It just melt in your mouth, every single bite. The slightly crunchy edge, the soft and moist center and the chewy texture is simply irresistible. Can helped but ate 2 pieces immediately after taking the photo and video shoot. However easy it is, I have few reminders that I want to share with you. Keep this in mind and you will sure have the same delicious cookie that you are looking at right now.

• Use softened butter – we are creaming the butter and sugars tougher, so a softened butter is a MUST. cold butter will not mix easily and you could end up with a thick and tough cookie 
• Sift the dry ingredients. Sifting aerate the flour and produces a lighter cookie 
• Do NOT over bake, just like any other cookie recipe, it is important not to over bake this cookie. Cookies bake only for a short period of time, so it is important to make sure you have the correct inside oven temperate before you put the cookie inside. Too hot and it will dry the cookie, and to low will end up with under bake cookie. Cookies that uses cocoa powder tends to dry up easily, so even more that you have to pay attention to the baking time
• Let it cool at least 15 minutes before serving it. I know it takes patience, but it’s with the wait. When you take out the cookie from the oven, the Center will still be soft. The extra heat is needed to finish of the baking. Plus, letting the cookie cool produces better texture. You don’t want to serve underbake cookie with raw center.

Okies, just this 4 simple reminders to keep in kind and you’ll be sure  to have a cookie that everybody will fall in love with. What are we waiting for? Let’s make some amazing chocolate cookie! Let’s get started! 

Substitute for Cashew

On its own, even without the cashew, this cookie is to die for already. But if you have some cashew in your pantry, then make use of them. Cashew adds additional texture and crunch to the cookie. A little bit goes a long way. If you do be have Cashew, feel free to use roasted walnut, pecan, peanut or Almond. If you don’t have any nuts, you can skip the nuts. Don’t go nuts over not finding nuts. Nuts or no nuts, this cookie is amazing. Make it up by drizzling some melted chocolate on top to make extra decadent 

Ingredients:

• 1/4 cup unsalted Butter, softened but still cold
• 2 tablespoon Granulated Sugar
• 1/4 cup packed Brown Sugar
• 1 Egg Yolk, at room temperature
• 1 teaspoon pure Vanilla Extract
• 2/3 cups All-Purpose Flour
• 2 tablespoon unsweetened Natural Cocoa Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/3 teaspoon Salt
• 1 tablespoon Milk
• 1/3 cup Chocolate Chip
• 1/3 cup roasted Cashew
• 1/4 cup melted Dark Chocolate – optional

Instructions:

1. Pre-heat the oven to 350F and line a cookie sheet with parchment paper.
2. Wet Ingredients: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar, vanilla extract and egg on high-speed until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Dry Ingredients + Wet Ingredients: Sift the flour, cocoa powder, baking soda, and salt and mix with the wet ingredients.
4. Add Chocolate Chips: Add chocolate chips and chopped cashew. Mix until distributed
5. Chill: If your cookie dough is too soft, cover dough with plastic wrap and chill for 15. Otherwise, you can bake it immediately without chilling.
6. minutes while you pre-heat the oven
7. Divide the cookie batter into 8 portions. Arrange in a parchment lined baking tray.
8. Bake at 350F for 10 minutes
9. Let Cool on the pan.

Makes 6 large cookie (about 56 grams each) or 8 medium cookie (about 51 grams each)

Holiday Baking Inspiration Videos:

Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #sweetnspicyliving

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