These cookies came about as part of my ongoing obsession with trying new things. For the most part I tend stick to the same things, same people and the same places. Trying to get me to change my ways doesn’t normally go down too well. But for some reason when it comes to food, making and eating the same things over and over just doesn’t cut it.
A couple of months back I decided to go back to the start and buy Linda Collister’s Learn to Bake, part of the The Great British Bake Off series. Now baking isn’t new to me, I started making jam tarts with my grandma before I could reach the cupboard doors. In fact I’ve even got a GCSE in food tech, which was basically a GSCE in cake making. Well, a GCSE in baking the same Genoise Sponge smothered in Bird’s Dream Topping (my teacher told me to use that I swear!) over and over and over. Ever since then I’ve been knocking out basic breads, cakes and biscuits.
Even though I hate making the same thing twice, I’ve decided to stick to safe ground and make cookies. Now don’t get me wrong the recipe I’ve based them on from Learn to bake is great, but I just couldn’t help it I had to mess about with the recipe and made it my own. So I guess I haven’t completely wimped out with tried and tested cookies after all. Here it is then, my recipe for Sea Salt Sprinkled Dark Chocolate and Cashew Nut Cookies.
- 125g butter, at room temperature (I use salted)
- 75g light brown muscovado sugar
- 75g caster sugar
- ½ teaspoon vanilla extract
- 1 egg, at room temperature, lightly beaten
- 150g plain flour
- ½ teaspoon baking powder
- 100g dark chocolate chunks
- 50g cashew nuts, chop them up a bit.
- sea salt to grind
- Preheat the oven to 180°C and line a baking tin with baking parchment.
- Cream the butter, sugars and vanilla in a large bowl until light and fluffy.
- Add the egg to the mixture and beat in.
- Next add the flour and baking powder, mixing everything together with a wooden spoon.
- Chuck the chocolate and nuts in and give it a good mix up.
- Divide the mixture into 12 equal parts and roll each part into a ball. These should be about the same size as a golf ball. Put these onto the baking tray making sure there is plenty of room for them to spread out as the cook (and boy do they spread!).
- Grind a little salt onto the top of each ball and place in the hot oven and bake for 15-20 minutes until golden around and slightly darker around the edges.
- Carefully remove the baking tray from the oven and leave the cookies to cool on a wire rack.