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OMG! Ultimate Milk Chocolate Cashew Cookies has my undivided attention. Do they get yours? Hello?! *Wondering…do you think of Adele every time you see the word ‘hello’ now?…because I do, everytime and then I start singing the song in my head.

Just thought I’d share…I’m crazy like that! BTW…Adele is amazing. Hello! And I bet she would absolutely without a doubt, drool over these cookies!

Just the thought of creamy milk chocolate chips married with lightly salted and freshly roasted cashews sounds delicious *in a nutshell — pardon the pun*, but add them in lovely, thick, chewy cookies? May I just say…I think these are very, very good. The ‘sweet and salty’ gets me every time. *I can’t escape!*

So, if you’re on a diet, you might want to walk away…or ‘run’? Don’t even look at them. They will just lure you in, then you’ll blame me and I get blamed for enough as it is. Hello!! 🙂

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OMG! Ultimate Milk Chocolate Cashew Cookies

OMG! Ultimate Milk Chocolate Cashew Cookies! The name says it all. You won't want to miss out on this sweet and salty combination of a cookie! They scream "Hello!!"

Author: Kim Lange

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
15 tablespoons unsalted butter at room temperature
1 cup brown sugar + 2 tablespoons brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract or maple syrup
2 large eggs at room temperature
2 cups Ghiradelli Milk Chocolate Chips
1 cup salted roasted cashews roughly chopped

Instructions

Preheat oven to 375 degrees and line baking sheets with parchment paper for the baking to begin!
In a medium-sized bowl whisk together the flour, baking soda and salt and set aside.
Using a mixer, In a large bowl combine the butter, sugars, and vanilla or maple syrup and beat until light and fluffy.
Add the eggs and beat until they’re just combined and let rest for 5 minutes.
Beat the eggs for another 30 seconds with mixer.
Using a wooden spoon, gently fold in the flour mixture stirring only until the flour begins to disappear.
Fold in the milk chocolate chips and salted cashews.
Using a large scoop (1/4 cup), scoop out over sized balls of dough and then pat between both hands making them rounder balls.
Then place dough balls on prepared sheet, 6 per baking sheet.
Bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Transfer cookies to a ziplock or sealed storage container.