Friday, February 8, 2013

Double Chocolate Cookies with Cashew Nuts






  It’s been a hard month. I have been dreaming, yes dreaming, of cookies and craving them. And what makes it worse is that chocolate chips were out-of-stock at the grocery store for a pretty long while! So instead, I came up with another idea: I inversed the flavor of the dough with that of the chocolate chips and I added Cashew nuts to add some crunchy. And I came up with this yummy recipe! Check it out here it is really worth trying.

Ingredients:
150g of soft butter
150g of granulated (table) sugar
150g of brown sugar
2 big or 3 small eggs beaten up with 1 pinch of salt + 1 teaspoon of white vinegar
1 teaspoon of vanilla extract
250g of Dark chocolate to melt with 2 table spoon of water in microwave
300g of Flour + 1 tablespoon of Baking powder
1 ½  cup of white chocolate chips
1 cup (around 200g) of crushed raw cashew nuts (Can be replaced by peanut, hazelnut, or almond)

Cookware and Cutlery:
Baking mould
Food processor or electric mixer
Spatula
Ice cream scoop

Preparation:
1. Preheat the oven at 180°C (th6).

2. Beat the butter and the sugar with an electric mixer so as to obtain a light and pale cream. Stir in the beaten eggs and vanilla extract and keep mixing.





3. Add the melted chocolate and keep mixing until the color of the mixture becomes homogeneous.



4. Sift the flour gradually into the bowl and mix slowly to avoid lumps.





5. Add the crushed raw cashew nuts and the white chocolate chips by spreading them evenly.



6. Cut a greaseproof paper and put it inside the mould. Now with the help of an ice cream scoop, make a circle with the mixture on the mould. Repeat this step for every cookie, spacing them well apart.



7. You can sprinkle a few chocolate chips on the surface. Bake for about 10 to 12 minutes.

8. Out of the oven, leave the cookies to cool for a minute (If you remove the cookies off the plate too soon they might break), and place them on a wire rack to cool completely.

9. Repeat until steps 6, 7, and 8 until there is no cookie mixture left.

10. Store in a hermetic (airtight) box.






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