CHOCOLATE-DIPPED SALTED CASHEW COOKIES

I told myself that I wasn’t going to bake up any cookies during the month of January. Because I’m trying to detox from the Christmas cookie high that I’ve been riding since about mid-November.

But clearly I’ve failed. Because here I am. With cookies. Only halfway through the month of January. Clearly, I’ve fallen off the cookie wagon.

Ingredients

For the Cashew Cookies

1 1/2 cups raw, unsalted cashews

1/2 cup (8 tablespoons) unsalted butter, softened at room temperature

1 1/2 cups brown sugar, packed

1 egg

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. sea salt

1/4 tsp. kosher salt

For the Chocolate Dip

6 ounces dark chocolate, chopped

3 tablespoons unsalted butter, cut into pieces

3 tsp. light corn syrup

Sea salt for sprinkling

Instructions

• Pre-heat your oven to 350 degrees. Spread the cashews out onto a rimmed baking sheet and roast them in your pre-heated oven for 8-10 minutes, or until they are lightly browned and starting to smell nutty. Remove them from the oven and allow them to cool slightly. Then chop the cashews coarsely and set aside.
• In your mixer with the paddle attachment, cream the butter and the brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and the vanilla extract and beat until well combined. With the mixer on low speed, slowly add the flour, baking soda and salts, mixing until no more white streaks remain. Stir in the chopped cashews. Transfer the cookie dough to your refrigerator to chill for at least 1 hour or up to overnight.
• Pre-heat your oven to 350 degrees and line a couple baking sheets with parchment paper. Scoop tablespoon sized balls of the cookie dough out onto your parchment paper-lined baking sheets, placing them about 1-inch apart. The dough can be slightly crumbly if it's very cold, so use your hands to help shape and press it back together.
• For full instructions please see : www.floatingkitchen.net

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