I have a real thing for homemade cookies – you know, the chewy, slightly crisp, deliciously moreish kind that you just can’t get in shops. Nothing comes close to a warm cookie straight from the oven, where the chocolate is still a bit melty. And my favourite thing about cookies is that they’s SO easy and SO quick to make. No faffing about with cake tins or what not – just make the cookie dough, plonk it on a lined sheet, and bake.
This recipe uses a new obsession of mine – the honey and cinnamon cashew butter made by Pip & Nut. This is going to sound like an advert or a sponsored post but I promise it’s not. I met one half of Pip & Nut in Whole Foods a few months ago and I’ve been hooked on their nut butters ever since. They’re ridiculously delicious on crumpets and apples, so I had a hunch that the honey and cinnamon cashew butter might lend itself well to chocolate chip cookies. I’m very happy to report that I was spot on. These are divine, if I don’t say so myself. And no, no one at Pip & Nut has told me to say that and no one has given me any free nut butter (though I wouldn’t turn it down if they did…!).
For around 20-25 cashew butter and honey chocolate chip cookies, you need:
- 120g soft butter
- 220g light brown soft sugar
- 1 large egg
- 130g Pip & Nut honey and cinnamon cashew butter – you can buy it in Sainsburys, Whole Foods, Holland and Barratt etc
- 210g plain flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- large pinch of salt
- 120g dark chocolate chips
- Preheat the oven to 170ºc.
- Using an electric mixer (either handheld or standmixer), cream the butter and sugar together until light and fluffy.
- Add the cashew butter and egg and beat until well combined.
- Add the flour, baking soda, baking powder, and salt and beat in on a low speed.
- When you have a dough, add chocolate chips and beat the mixture until combined.
- Line four baking trays with baking parchment. The dough might be a bit wetter than normal cookie dough, so if you can’t roll it, use a spoon to plonk out dessert spoon size portions onto the trays, giving them plenty of space between each one.
- Pop the trays in the fridge for 15 minutes each so that the batter has a chance to firm up a bit.
- Bake the cookies for 12-14 mins until they’re pale golden with a very slightly darker rim. They should look underdone and would be very very soft if you poked them (don’t poke them!). After 5-10 mins, transfer to a wire rack to finish cooling.