Chocolate Dipped “The Good Sugar” Cookie with Cashew
- 3/4 cup Butter+ 2 tbsp Butter
- 1 ½ cup Sagay Nutri Brown Cane Sugar
- 1 egg + 1 egg yolk
- 2 tsp Vanilla
- 2 1/8 cup Flour (All Purpose)
- 1 tbsp Cornstarch
- 1/2 tsp Baking Soda
- 1 ½ tsp Salt
- 1/4 cup Oatmeal
- 1 cup cashews
- 1 1/2 cup dark chocolate chunks
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and brown sugar until light and fluffy (about 7 to 10 minutes).
- Add the egg, egg yolk and vanilla
- Prepare your Dry Ingredients: Sift flour, cornstarch, baking soda and salt. Add oatmeal. Once combined, gradually/ pour dry ingredients to the mixer and mix until well combined.
- Fold in the cashews. Let the batter rest for at least 30 minutes in the fridge.
- Using a medium size ice cream scooper, scoop the batter and place it in a baking pan with parchment paper.
- Bake for 16 to 18 minutes at 350°F.
- Let the cookie cool completely in the sheet tray