Nothing and no one could convince me to pick white chocolate over a milk or dark chocolate cookie when given a variety to choose from. This was true until I came across this wonderful recipe that has a talent for persuasion. I probably have mentioned this before, yet I will say it again: I will eat anything as long as there is cinnamon on it. This spice is my ultimate weakness, but I am not complaining because it makes this recipe multiple times more scrumptious than leaving it plain.
Snickerdoodles are plain vanilla cookies rolled in cinnamon sugar, but of course, I will not stop there. This recipe is a lot chunkier and thicker than some of the other snickerdoodle cookies I have seen, but this ensures that the center stays soft and fluffy even after a long period of time. The cashews contribute a faint crunch and nuttiness to counterbalance the sweetness of the cookie. Slightly golden and caramelized, the white chocolate chunks also give you something else to look forward to in every bite.
I know that all I have been doing is raving about how cinnamon is the goddess of all spices, but if you are not as big of a fan of it as I am, I made sure to give you an alternative. Simply skip the cinnamon sugar, and follow the rest of the procedure. You can even do half snickerdoodles and half plain cookies, so whoever will be lucky enough to be given your baked goods can choose which they prefer.
Recipe
Yields 24 cookies
Ingredients
1 cup or 225 grams butter
1 ½ cup or 300 grams sugar
2 large eggs
2 ¾ cup or 330 grams all-purpose flour
2 tsp baking powder
200 grams white chocolate chunks or chips
100 grams Cashew nuts chopped
3 tablespoons cinnamon sugar (2 teaspoons ground cinnamon + 2 tablespoons sugar )
Procedure
Preheat the oven to 350℉.
Using an electric mixer, cream the butter and sugar for 3 minutes.
Mix in the eggs.
Slowly add in the flour and baking powder until fully incorporated.
Combine the white chocolate chunks and nuts into the dough.
Portion out the cookie dough using a scooper.
Roll each ball in cinnamon sugar. (Skip this step from plain White Chocolate and Cashew Cookies.)
Evenly spread the cookie dough on a lined baking sheet and bake for 12-14 minutes.
Once done, let them cool for 15 minutes.
Serve warm and enjoy!
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