Thick and Chewy Milk Chocolate Chip and Salted Cashew Cookies
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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


  • 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


  • 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.