Cashew butter and honey chocolate chip cookies

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

1. Preheat the oven to 170ºc.
2. Using an electric mixer (either handheld or standmixer), cream the butter and sugar together until light and fluffy.
3. Add the cashew butter and egg and beat until well combined.
4. Add the flour, baking soda, baking powder, and salt and beat in on a low speed.
5. When you have a dough, add chocolate chips and beat the mixture until combined.
6. 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.
7. Pop the trays in the fridge for 15 minutes each so that the batter has a chance to firm up a bit.
8. 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.

Enjoy!