White Chocolate Cashew Cokies

•1/2 cup unsalted butter, softened
•1/2 cup light brown sugar, lightly packed- 110 grams
•1/4 cup granulated sugar- 50 grams
•Heaping 1/2 teaspoon fine salt
•1/4 teaspoon baking soda
•1 large egg, cold
•2 teaspoons vanilla extract
•1 1/3 cups all purpose flour- 165 grams
•2/3 cup roasted salted cashews, chopped
•1/2 cup chopped white chocolate

1. Cream together the butter, brown sugar, salt and baking soda in your stand mixer fitted with the paddle attachment. Stop and scrape the bowl and beater and beat until a smooth paste forms, 1-2 minutes.
2. Beat in the egg and vanilla extract. Add the flour and mix on low to combine.
3. Add the cashews and white chocolate and mix on low to combine.
4. Chill the dough for at least one hour or up to two days before baking.
5. TO BAKE. Preheat your oven to 375*F with a rack in the center and line two half sheet pans with parchment.
6. Scoop 1/4 cup portions of dough onto a parchment lined cookie sheet, placing 6 cookies per sheet. Flatten slightly.
7. Bake the cookies one tray at a time in the center of the oven for 13-16 minutes or until puffed and golden- less if your oven runs hot. If you bake smaller cookies, begin checking them after 10-12 minutes of baking. Customize by switching up your favorite toasted nuts and chocolate!