First, though- Happy 4th of July! I hope you’re having a great day, whether or not this is your holiday!
Now back to the topic at hand. Personally, I thought it was a bit odd and more than intriguing when I saw a recipe for Cashew Chocolate Chip Crisps. To add to the oddness level, the recipe also calls for orange zest!
Intrigue shortly won out, though and I just had to try the cookies and then get people’s opinions.
Of course, there were a couple of things I had to improvise on. (“Of course” because nothing is ever just totally easy for my worried compulsive baking self!) For one thing, the recipe says “Cashews, toasted.” Does that mean raw cashews toasted, roasted cashews toasted, unsalted cashews? Salted cashews? Huh? I mean, don’t they know they have to tell me these things?
And then there’s the milk chocolate. I couldn’t find milk chocolate baking bars any place in my grocery store. The recipe didn’t say what kind of milk chocolate, so I had to guess and buy a decent quality ‘candy’ bar (made for eating out of hand) and see how that works.
And who ever heard of orange zest in a chocolate chip cookie?
Note to self: I certainly should have bought a lottery ticket the day I made these cookies because my luck was running high.
Bottom Line: I used Lindt milk chocolate candy bars for the milk chocolate in the recipe. And, by default (meaning defaulting to the fun choice) I used roasted, salted cashews. I still toasted them in the oven, though, so maybe I should say they’re double roasted now!
I’m going to share the recipe with you below, but I’d also like you to know where it came from because it’s from super chef Claudia Fleming who offered this cookie when she worked at Grammercy Tavern in NYC. A James Beard Pastry Chef award winner, Ms. Fleming has published two cook books (now on my wish list!). She’s had recipes or interviews in Epicurious, Serious Eats, Food TV and many other sites.
My hat is off to Claudia Fleming for rocking this recipe!
By the way, did I say that my neighbors loved the cookie? One walked across the street with a greeting card tell me how wonderful it was, and second one came from several houses down to tell me how great it was! Can’t beat that response! And I did use the orange zest, too.
Here’s the recipe, taken from The Great American Chocolate Chip Cookie Book, page 125. As usual, I'd love to hear from you either via comments on this blog post, or through the comments form to the right. And if you try the recipe (which I hope you will) do let me know how it comes out for you!
Cashew Chocolate Chip Cookie Crisps
Makes: about 4 doz
2 ½ cups (378 g) Toasted cashews
2 ½ cups (354 g) AP Flour
1 tsp Salt
1 cup (227 g) Unsalted Butter at room temperature
1 ¼ cup (285 g) Light Brown sugar (packed)
1 ¼ cup (251 g) Granulated Sugar
1 tsp Vanilla Extract
Grated zest from 1 orange
2 Large eggs
1 ¾ tsp Baking soda
1 tsp Water
8 oz (227 g) Bittersweet chocolate, coarsely chopped
8 oz (227 g) Milk chocolate, coarsely chopped
- Preheat the oven to 325 F
- Toast the cashews (I placed them in one layer on a parchment lined baking sheet and put them in the oven while it was pre-heating for about 8 minutes, stirring once.)
- Line baking sheets with parchment paper or baking mats
- In a food processor, pulse ½ cup of the toasted cashews with 1 Ttb of the flour to a fine meal.
- Mix the cashew flour mixture, the balance of the flour and the salt in a medium bowl and set aside.
- Chop the remaining cashews roughly and set aside.
- Chop both chocolates and set aside.
- Cream the butter and sugars until light and creamy, about 3 minutes.
- Add the vanilla and orange zest and mix until blended.
- Add the eggs, one at a time, mixing a minute after each addition.
- Dissolve the baking soda in the water, add to the butter mixture and beat to combine.
- Add the flour mixture in two additions, mixing until just combined.
- Stir in the nuts and chocolate.
- Drop heaping tablespoons onto baking sheet. Bake for about 18 minutes, turning half way through, until the cookies are golden all over.
- Cool, drool, and eat!