One of the few upsides to having bipolar disorder is that if you’re clever enough to manage your manic episodes, you can channel your energy and verve into productive things like cleaning the house, sorting your wardrobe, or as is the case with me every couple of months, get so focused on perfecting another cookie recipe.
The good that comes out of this rare mania, is that I focus on a project as a means of distraction, and end up with something to show at the end. This particular recipe came about when I combined an old recipe with some bits and pieces I had floating around the kitchen.
The roasted cashews give a bit of bite with their slight heat and wonderful crunch, that plays so well against the rich, dark coffee notes and that gorgeous, soft gooey chocolate middle. This might not be for everyone, but they certainly went down a treat last weekend!
1/2 cup BUTTER (softened)
1 cup DEMARARA SUGAR
1 LARGE EGG
1 CUP PLAIN FLOUR
1 tbsp INSTANT COFFEE
1/2 cup UNSWEETENED COCOA POWDER
1 tsp BAKING SODA
1 cup DARK CHOCOLATE CHIPS
1/2 cup ROASTED CASHEW NUTS
Preset oven to 375F/190C.
With an electric whisk, blend sugar, butter and egg until fluffy. In a separate bowl, mix the flour, coffee, cocoa powder and baking soda, making a well in the middle before pouring in the wet mix before slowly mixing in the chips and nuts. Don’t over mix.
Using an ice cream scoop, place evenly spaced scoops on a lined baking tray. Cook for 12 minutes, and allow to cook for 2 minutes on the tray before allowing to cook on a rack.
For decoration, butterfly a few nuts and squish into the top of the cookie while still warm.