Try this Salted Toffee Cashew Cookies recipe, or contribute your own.
- 2 eggs
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- *spoon and sweep method: use a spoon to fill measu
- 1 cup salted butter
- 3/4 cup imperial sugar dark brown sugar
- 3/4 cup imperial sugar extra fine granulated sugar
- 3 cups, plus 2 tablespoons all-purpose flour*
- 1 cup salted cashews chopped
- 3/4 cup toffee bits
- Carbohydrate 15.3964700000087 g
- Cholesterol 58.0310000310935 mg
- Fat 27.8059970117302 g
- Fiber 0.866300010681152 g
- Protein 2.20769200012293 g
- Saturated Fat 16.0704225074289 g
- Serving Size 1 1 large cookie (62g)
- Sodium 260.526780083302 mg
- Sugar 14.5301699893275 g
- Trans Fat 1.74984170082116 g
- Calories 309 calories
Step-by-step
- In a medium saucepan over medium-low heat, melt butter. Once butter is melted, continue to cook, bringing butter to a boil, swirling pan constantly to avoid burning.
- Cook butter until it reaches a deep amber color. Remove from heat immediately and allow butter to cool for at least 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer, combine butter and both sugars. Mix on medium speed until combined. Add eggs, vanilla, baking soda, and salt into mixing bowl. Mix for 1 minute, scraping sides of bowl as necessary.
- Turn mixer to low and add flour, mixing until just combined. Stir in cashews, toffee, and chocolate chips until incorporated.
- Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
- Bake for 8 minutes, and then rotate pan and bake for an additional 5 minutes, or until cookies are lightly golden at edges and tops are just set.
- Transfer cookies to a wire rack to cool completely.
- Store airtight at room temperature for up to 3 days.
Standard chocolate chip cookies rely on creaming solid fat and sugar, but this formulation uses browned butter for concentrated nutty depth. Butter contains water, milk solids, and fat. Heating evaporates the water and toasts the milk solids until they turn amber. Cooling that liquid fat requires patience before eggs enter the bowl, or the heat will scramble them. Rotate the baking sheet at the eight-minute mark to ensure even browning across the tray.
Managing Dietary Restrictions
Replacing dairy butter with plant-based sticks requires brands with a high fat content to prevent excessive spreading during the oven phase. Standard all-purpose flour accepts a one-to-one swap with certified gluten-free measure-for-measure blends containing xanthan gum. Cashews add a buttery crunch, though toasted macadamia nuts work identically if allergies dictate a change.Preserving Ingredient Value
Toffee bits harden quickly in humid environments, meaning airtight storage containers lined with parchment paper are mandatory. Finished batches remain stable at room temperature for up to three days before moisture degrades the crisp edges.
