Chocolate Dipped Vanilla Bean Cashew Crescent Cookies Recipe- Easiest Recipe Ever :- Chocolate and vanilla sugar cookie dough are smooshed together and cooked like waffles. Spray the waffle iron well with non-stick spray (Trader Joe’s coconut oil spray is great) and watch it to avoid burning.
Chocolate Dipped Vanilla Bean Cashew Crescent Cookies Recipe- Easiest Recipe Ever
Crispy cookies with a gooey center were best at medium/medium high. I was wary of this procedure and Googled if anyone had prepared cookies this way. Most of the outcomes were bad, but they were chocolate chip cookie dough, so I was fine, right? I’m delighted I made these despite my anxiety that they wouldn’t turn out. Give them chocolate and nuts for a waffle cookie day!
Ingredients
- For the sugar cookie dough:
- Cashew cream:
- 1 cup cashews (soaked in 4 cups water for at least 4 hours)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup or agave nectar
- 1 cup water (add more if needed)
- For the sugar cookies:
- 1 cup granulated or cane sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 cups all purpose flour (I used White Whole Wheat Flour from Hodgson Mill)
- 1/4 cup cocoa powder
- For the toppings:
- 1 cup melted semisweet or dark chocolate (I used a combination of both, melted with about 1/4 cup almond milk)
- 2 cups various nuts (I used pistachios, almonds, and pecans, chopped)
Instructions
To make the cashew cream for each batch of dough, combine all of the ingredients in a blender and process until they are completely smooth. Remove the scrape from the bowl of the food processor, transfer it to a smaller bowl, and continue.
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Each and every batch of dough: A big bowl of a stand mixer should be used to combine all of the ingredients for both types of dough, with the exception of the cocoa powder. Ensure that the cashew cream is well mixed in. As soon as the dough begins to come together, take half of the dough out of the bowl and set it aside.
In the basin containing the leftover dough, add the cocoa powder and mix it until it is completel incorporated. Refrigerate the vanilla and chocolate doughs for at least two hours after placing them in separate dishes. The vanilla dough should be the first to be chilled.
In order to bake the cookies: The waffle iron should be heated to medium-high, and then it should be sprayed with non-stick spray completely. It is necessary to combine one-third of a cup of vanilla cookie dough and one-third of a cup of chocolate cookie dough for each waffle cookie.
About three minutes after pressing down on the waffle iron, the cookies should be cooked until they have a crunchy exterior. It is important to check the cookies to make sure they are not sticking or burning. Place the cookies on a cooling rack and set them away while they are baking.
The cookies should be dipped in melted chocolate and then sprinkled with nuts once they have cooled. A minimum of one hour should be set aside in order to allow the chocolate to firm. There is a maximum of one week of storage at room temperature.
Nutrition
- Amount per Serving
- Calories – 52%
- Fat – 3g (5%)
- Saturated Fat0 -.2g (1%)
- Sodium -14mg (1%)
- Potassium -47mg (1%)
- Carbohydrates -6g (2%)
- Fiber -1g (4%)
- Sugar -3g (3%)
- Protein – 2g (4%)
- Vitamin – A5IU (0%)
- Calcium – 20mg (2%)
- Iron – 0.3mg (2%)
* Percent Daily Values are based on a 2000 calorie diet.
NOTES
Maintain the dough in the refrigerator while you bake each consecutive batch, and make sure that you only use enough dough for each tray of cookies at a time. As a result, the cookies will maintain their shape even after they have been baked.
