Double Chocolate Chip and Cashew Cookies

Who doesn’t like a chunky, soft centred double choc, cold milk dunking cookie? There is no better way to enjoy these mammoth size cookies that have the right balance of crispiness and chewiness with the additional mmmm factor of hidden nuggets of chocolate. These are officially midnight snack material..and why not? Life is too short to not enjoy the sheer pleasure of indulging in the good things in life..and these include my Double Dunking Chocolate and Cashew Cookies.

Ingredients
Method

This makes at least 12 large cookies, but I made a big double batch as I had a huge cookie jar to fill!!!!

1/2 cup sugar

1/2 cup soft brown sugar

2 cups plain flour

8oogms softened salted butter

4 ounces dark chocolate chips

4 ounces white chocolate chips

4 ounces cashew nuts

3 tbs of custard powder

1/2 tsp baking powder

1 tbs vanilla extract or essence

1/2 tsp Soda Bicarbonate

1/2 tsp salt

Method

Pre heat the oven to 170 degrees centigrade

Cream the butter and the sugars for 3-4 minutes until smooth.

Mix the Vanilla Essence with the egg and then whisk into the butter and sugar mixture.

Next mix in your flour, custard powder, salt, baking powder, soda bicarbonate, both types of chocolate chips and cashew nuts. Fold in all the ingredients gently until well combined.

Now, I’ve always wanted to give this method below a try – and it really works !! Ok, so I did test out a few options and what I found is if you hand rolled them, the cookies comes out smoother on top but you lose that crinkly crunchy texture that you get if you use the icecream scoop method. Now, the thing with the scoop method is that you need to use a SMALL icecream scoop – mine is around 1.5 inches in diameter, but slightly smaller than that would be perfect.

My only tip is scoop very lightly and then pinch some out of the bottom of the scoop before you place it on the baking tray – it gives you the perfect size cookie. Now, be warned, these are not small but full on American size cookies – so not for the dainty hearted!

Bake in the oven for around 10 minutes. You will notice that the cookies rise quite high, but drop down towards the end of baking. Let them cool for a few minutes before removing them from the tray and placing on a cooling rack.