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Caramelized White Chocolate And Salted Cashew Cookies

Brown butter based cookie dough, that is packed with salted roasted cashew nuts and caramelized white chocolate chunks to make the best cookies in under 30 minutes. They are crispy on the outside and chewy in the middle.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Brunch, cookie, Dessert, Finger food, Game night, High Tea, Sweet tooth
Cuisine American
Servings 12 cookies

Equipment

  • Large mixing bowl
  • Rubber spatula
  • Cookie scoop (5 ounce)
  • Baking tray
  • Baking paper
  • Wire rack

Ingredients
  

  • 1/2 cup brown butter
  • 1 tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp vanilla extract
  • 1 drop almond extract
  • 1 egg
  • 1 and 1/4 cup flour
  • 1 tsp corn flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup salted roasted cashew nuts chopped
  • 3/4 cup caramelized white chocolate chunks + more for the top
  • Sea salt flakes for the top

Instructions
 

  • In a sauce pot brown the butter, take off the heat and allow to cool a little.
  • Preheat the oven to 180℃, line a baking tray with parchment paper and set aside.
  • In a large mixing bowl add the browned butter, brown sugar, white sugar, almond extract, vanilla extract and stir the mixture together vigorously until combined and smooth. Add the egg and beat again until combined.
  • Add the flour, corn flour, baking powder, baking soda, salt, salted roasted chopped cashew nuts, caramelized white chocolate and stir until combined - make sure there are no dry flour pockets.
  • Scoop the dough, flatten it out between your palms and place onto a baking tray leaving space between each ball and bake for 9-10 mins, they will still be soft if you press them but that is fine - they will finish cooking in the residual heat outside the oven.
  • Using a flat metal spatula transfer them to a wire rack to finish cooling before serving.
  • Top each warm cookie with a chocolate chunk and hit them with flakey sea salt while still warm.

Notes

  • Do not over mix the cookie dough - once it is combined you can scoop out the dough and bake immediately.
  • Do not over bake these cookies as they will continue to firm up as they cool down.
  • Let them cool on a wire rack.
  • Chocolate chunks over chips gives puddles and melted chocolate pools.
  • Browning the butter is not necessary but really tastes elite. Find my recipe here.
  • If you don’t have a large oven make sure to bake them in batches.