Cashew Chocolate Chip Crisps

Makes 36 cookies
Adapted from The Last Course: The Desserts of Gramercy Tavern

2 1/2 cups cashews, toasted
2 1/2 cups flour
1 teaspoon salt
1 cup butter, softened
1 1/4 cups light brown sugar
1 1/4 cups sugar
1 teaspoon vanilla extract
Zest from 1 orange
2 eggs
1 3/4 teaspoons baking soda
1 teaspoon water
8 ounces bittersweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped

Preheat oven to 325. Line 2 baking sheets with parchment or silicone mats and set aside.

In a food processor, pulse 1/2 cup of the toasted cashews with 1 tablespoon of flour to a fine meal.  In a medium bowl, combine remaining flour, salt and the ground cashew mixture.  Coarsely chop the remaining cashews and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until creamy and light, about 3 minutes.  Add vanilla and orange zest and mix until well combined. Add eggs one at a time, beating for a minute after each addition.  Dissolve baking soda in water and add to bowl, beating to combine.

In two batches, add in flour mixture, blending until just combined. Stir in chopped chocolate and cashews.

Drop heaping tablespoons of dough onto prepared baking sheets. Bake for about 18 minutes, rotating halfway, until cookies are golden all over.  Cool on racks.
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