Soulfood - our Chocolate Cashew Cookies

Chocolate Cashew Cookies that do more
Made with bold organic chocolate from Original Beans, roasted cashews, and ingredients that taste good and do good. Sustainable, nutty, just the right amount of sweet.
Last week, we celebrated a very special collaboration: Together with ORIGINAL BEANS, the award-winning chocolate brand, we added a little surprise to every order from our online shop – a bar of their exquisite organic chocolate, as a thank-you to you!

And that was just the beginning.

Original Beans 🤎
Chocolate with a mission
If you know Original Beans, you know: this is about more than excellent flavor, it’s about real impact.

Since 2008, the company has been driven by its “Taste the Rare, Save the Rare” philosophy – protecting and sustainably cultivating rare cacao varieties.

Every bar stands for:

• Regenerative agriculture in cacao-growing forests around the world

• Direct partnerships with cacao farmers

• Compostable, plastic-free packaging

• CO₂-positive production – giving back more than it takes
  
  

  www.originalbeans.com

No surprise our bakers instantly knew: this chocolate belongs in a cookie recipe – one just as special as the cacao itself!

Perfect for using the bar from your package.

Chocolate Cashew Cookies 🍪
Soft, nutty, with bold chunks of chocolate – a cookie that’s simply good for the soul.

Makes about 10 cookies:
150 g ORIGINAL BEANS dark chocolate Esmeraldas Dark 65% – roughly chopped
150 g ORIGINAL BEANS white chocolate Yuna 37% – roughly chopped
200 g cashews (roasted and roughly chopped)
200 g flour
125 g butter
60 g brown sugar
60 g muscovado sugar
1 egg
10 g cornstarch
3 g baking soda
3 g baking powder
3 g salt
2 g vanilla
2 g cardamom

🥣 Preparation à la BLACK APRON:
A tip from the BLACK APRON bakery: prepare the dough the day before - it gives the ingredients time to mingle, and the cookies will taste 1000x better. Worth it! But they’re still an 11/10 even if you bake them the same day. 😉

1. In a large bowl or stand mixer, cream the soft butter with the brown and muscovado sugars on low to medium speed.

2. Add the egg and mix briefly.

3. Weigh out and sift all dry ingredients, except the cashews and chocolate, into the butter mixture.

4. Mix the dough on low speed for about 2–3 minutes until smooth.

5. Gently fold in the chopped cashews and Original Beans chocolate – just enough to combine.

6. Let the finished cookie dough rest in the fridge overnight (at least 12 hours).

The next day:

1. Preheat the oven to 200 °C (oven temps may vary).

2. Line a baking tray with parchment paper.

3. Portion the chilled dough into 100 g balls, roll them gently, and place them on the tray with plenty of space in between – no flattening!

4. Bake the cookies for about 12 minutes – or until the edges are golden and the center still soft.

Important and oh-so-right ☝🏼
Enjoy warm from the oven with a freshly brewed coffee!

And now – HAPPY BAKING!
We can’t wait to see your creations! Tag us on Instagram – @codoscoffee – and show us your cookies!