The buttery cashews and slightly aggressive sea salt crunch separate these cookies from the others. Spend the time ‘seasoning’ the baking sheet to achieve a nicely distributed salty bite.
Salted Cashew and Dark Chocolate Cookies
- 3/4 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp honey
- 2 cups + 2 Tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 salted and roasted cashews
- 1 1/3 cup dark chocolate chunks or chocolate chips
- Sea salt in a pepper mill
Preheat oven to 375°F.
Brown the butter in a medium saucepan over medium high heat. It will foam and start to smell nutty. Remove the pan from the heat and pour into a stand up mixer to cool for 5 minutes before proceeding. Add the sugars and salt and beat for 2 minutes. Add the eggs and honey and beat for another minute.
In a separate bowl, sift the flour, baking powder and baking soda. Add the flour to the butter and egg mixture and incorporate until a few steaks of flour remain. Add the nuts and chocolate and stir until evenly distributed. Chill the batter for 30 minutes as you prepare the baking sheets and you wait for the oven to heat.
Line a baking sheet with parchment. Grate a light dusting of sea salt directly onto the parchment. Drop tablespoons full of dough onto the parchment leaving about 3 inches between the dough balls. Using a spray bottle filled with water, mist the tops of the cookies and grate a bit more salt over each dough ball. Bake for 7-9 minutes until the edges are browned but centers are just set. Allow the cookies to cool slightly on the tray before removing to a cooling rack.