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Sea Salt, Cashew and Milk Chocolate Chip Cookies

One of my favorite cookie doughs repurposed with roasted cashews, milk chocolate chips and a sprinkling of fleur de sel.
Course Snack
Cuisine American
Prep 15 minutes
Cook 20 minutes
Resting time 23 hours 20 minutes
Total 1 day
Servings 18 HUGE cookies
Calories 521 kcal
Author Michelle

Ingredients

  • 2 cups minus 2 tablespoons cake flour 8½ ounces
  • 1 2/3 cups bread flour 8½ ounces
  • teaspoons baking soda
  • teaspoons baking powder
  • teaspoons kosher salt
  • cups unsalted butter, at room temperature 10 ounces
  • cups light brown sugar 10 ounces
  • 1 cup plus 2 tablespoons granulated sugar 8 ounces
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/3 cups milk chocolate chips 20 ounces
  • 1 cup cashews coarsely chopped
  • Sea salt for sprinkling
US Customary - Metric

Directions

  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips and chopped cashews.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Sea Salt, Cashew and Milk Chocolate Chip Cookies
Amount Per Serving
Calories 521 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 57mg19%
Sodium 308mg13%
Potassium 137mg4%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 47g52%
Protein 6g12%
Vitamin A 495IU10%
Vitamin C 0.2mg0%
Calcium 79mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.