Soft Dark Chocolate Chip Cookies with Crisp Edges & Crushed Cashews

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Whisk together the all-purpose flour, almond flour (if using), baking soda, and salt.

3. 3

   Rub the cold butter cubes into the dry mix with your fingertips until the mixture resembles coarse sand with some pea-sized bits of butter—this promotes crisp edges and a tender interior.

4. 4

   Stir in the oil, dark brown sugar, egg, vanilla, and vinegar until just combined. The dough should be slightly sticky; if it's crumbly, add 1 teaspoon water at a time until it holds.

5. 5

   Fold in the chopped dark chocolate and crushed cashews, keeping a few cashew pieces to press on top of each cookie.

6. 6

   Chill the dough 15–20 minutes if it feels very soft—this helps control spread so edges get crisp while centers stay soft.

7. 7

   Scoop 12 even mounds (about 1.5 tablespoons each) onto the prepared sheet, spacing them 2 inches apart. Gently press reserved cashew pieces onto the tops and flatten each mound slightly.

8. 8

   Bake 10–12 minutes until edges are golden and centers look slightly underbaked. Rotate the pan halfway for even baking.

9. 9

   Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling. They firm up as they cool but stay soft inside.

10. 10

    Store in an airtight container up to 3 days or freeze baked cookies between parchment sheets for longer. Rewarm briefly in a low oven before serving for that fresh-baked feel.