Chocolate Chip and Cashew Nut Cookies
Alison Powell
Chewy, chocolatey and crunchy – these cookies are super quick to make and super satisfying to eat.
I make 10 large cookies, but you could make 12 or even 14 smaller
Ingredients:
- 100g butter (soft, not straight from the fridge)
- 100g caster sugar
- 1 heaped tablespoon golden syrup
- 150g self-raising flour
- Pinch of salt
- 1 tablespoon of milk
- 100g chocolate chips
- 25g of cashew nuts
How to:
- Pre-heat the oven to 160˚C / 180˚C fan / gas mark 4 and line three baking trays with greaseproof paper.
- Cream the butter and sugar together – you can do this in a food processor, but I use a fork to beat it together.
- Stir in the golden syrup (it’s useful to run the spoon under some warm water before you put the syrup on it, as this stops it sticking quite so much).
- Add the flour, pinch of salt and splash of milk and bring the dough together.
- Crumble in the cashews and mix in the chocolate chips.
- Divide the dough into balls – I get 10 large cookies out of this mix, but you may want 12 slightly smaller ones. Share them out across the baking trays, giving them plenty of room to spread.
- Bake for 12-14 minutes, but check them at 12 minutes. Unless your oven distributes heat very evenly, they may cook at slightly different rates. You want them golden at the edges and pale gold in the middle.
- Cool them before you move them. They will firm up slightly, but should still be bendy and chewy.