Candied Cashew Chocolate Chunk Cookies

This post comes to you from Boston, Massachusetts where Becca Bakes is spending the summer cooking out of a small kitchen with almost no tools in a neighborhood called Brighton. Never fear readers, we’ve trained for this with countless episodes of Dinner Impossible and Chopped and we know that you can do just about anything with the powerful weapons of resourcefulness and creativity. Exhibit A: Candied Cashew Chocolate Chunk Cookies. These pillowy surprise filled treats were made without the aid of mixing bowls, spatulas, and hand mixers. We formed the dough in the belly of a 3-quart sauce pan, creamed the butter and sugar with the smooth back of a plastic serving spoon, and gave our bicep a workout mixing the dough with sheer woman-power.

Although without these helpful and basic tools more effort and time was required, problem solving and attentiveness made us appreciate these cookies more after they emerged hot out of the oven. The final product was cakey and not overly sweet. The spice of the cinnamon dough perfectly complimented the saltiness of the candied cashews, the creaminess of the white chocolate pieces, and the slight bitterness of the dark chocolate chunks. Every bite was different but no bite was better when considering each unique combination of cookies elements.

Of course I must thank my baking assistant for the day, Collin, who suggested we add apple chunks to this batch. We did indeed; however, for adjective’s sake I decided not to include them in this recipe (although they added yet another delicious dimension!). Also, I must give a shout out to my boyfriend, Zac Wolf, who took these stunningly beautiful photos. Check him out!

Candied Cashew Chocolate Chunk Cookies
Original Recipe

Ingredients:
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup candied cashews (see below)
6oz dark chocolate chunks
6oz white chocolate chunks

1. Preheat oven to 350°F. Spray a cookie sheet with cooking spray
2. In a large bowl, combine the sugars and butter until creamy
3. Add egg and vanilla; continue beating until well mixed.
4. In another medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Slowly add in flour mixture alternately with sour cream, until well mixed.
6. Gently fold in candied cashews, dark chocolate chunks, and white chocolate chunks
7. Form dough into tablespoon-sized balls and drop  2 inches apart, onto cookie sheets.
8. Bake for 10 to 12 minutes or until golden brown around the edges.
9. Allow cookies to cool on pan for a few minutes before removing them to a wire rack
10. Enjoy with a glass of milk!

Candied Cashews:
1 egg white
1 tablespoon water
8 ounces unsalted cashews
4 tablespoons brown sugar
4 tablespoons white sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Preheat an oven to 300°F. Line a baking sheet with aluminum
2. Whisk together the egg white and water until they become frothy
3. Add the cashews and stir them in until all are evenly coated.
4. Add in the sugars, salt, cinnamon and nutmeg until cashews are evenly coated
5. Spread the cashew mix evenly onto the lined baking sheet.
6. Bake for 30 minutes. Stir once halfway through.
7. Let cool completely. Place the cashews in a bowl and break apart any pieces that have stuck together.