Super soft and thick, these cashew milk chocolate chocolate chip cookies get their richness from the unsweetened cocoa powder and a generous amount of semi-sweet chocolate chips.
One of my favorite things to do in the afternoon is sip of a cup of coffee, munch on some sweet treats and catch up with my emails or social media. It’s my 30 minute break before I need to turn the stove on to make dinner. It’s like the calm before the storm.
While making dinner I have to make sure my little princess has finished her homework, help her with the piano practice. Dinner is followed by a board game or two and our bedtime routine. On a good day, it’s around 5 hours after my afternoon break when I get to sit down again and relax for few more minutes. And you can be sure I’m ready for another sweet treat, like one of these cashew milk chocolate chocolate chip cookies. 
The idea of these cashew milk chocolate chocolate chip cookies came after trying the new Silk Cashew milk. If you’ve been reading my blog for a while you know I’m not a milk drinker. I love almond milk in my coffee, I use lots of milk in my recipe but that’s pretty much it. I was on the fence when I was asked to sample and review the new products from Silk, their cashew milk, which comes in original and unsweetened versions. I love cashews and could munch on them every day but cashew milk …. what if I don’t like it?
It happens that I do. Their unsweetened version is by far my favorite! Tastes way better than the unsweetened almond milk which I always have in the fridge for my coffee. It is so rich and creamy (similar half and half) and has just a mild nutty flavor.
According to the Silk research people, cashew milk has 50% more calcium than dairy milk and the original version has only 60 calories per serving (25% less than skim milk) and is an excellent source of calcium and vitamin D. 
Do you know what goes well with a glass of cashew milk? Cookies of course!
These soft, double chocolate cookies are so easy to make! Since there’s no chilling required, you can have some in less than 30 minutes!
In addition to the cashew milk and chocolate chip cookies you’ll need butter, white and brown sugar, 1 egg, flour and cocoa powder. I love using both white and brown sugar in my cookie recipes. They give a slight chewy texture and add just a little flavor from the molasses in the brown sugar.
Just before you start making these cookies, make sure your butter and egg are at room temperature. I usually leave mine about 30-40 minutes out on the counter, but if you’re in a hurry, you can microwave the butter for 15-20 seconds, stopping and turning the butter stick every 5 seconds.
To bring the egg at room temperature, just place it into a glass with hot water for about 5 minutes. Do not boil the egg!
Once all the ingredients are mixed in, the dough is rather soft, similar to brownie cookie dough. Using a medium size ice-cream scoop, drop cookie dough on baking sheet. I have tried chilling the cookie dough, both before scooping it and once scooped, wondering if there’s going to be a big difference in the final results and there was absolutely none!
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Yields 2 dozens
Super soft and thick, these cashew milk chocolate chocolate chip cookies get their richness from the unsweetened cocoa powder and a generous amount of semi-sweet chocolate chips.
15 minPrep Time
12 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened Silk Cashew Milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2/3 cup unsweetened cocoa powder
Instructions
- Heat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a mixing bow, fitted with the paddle attachment on, add the butter and sugars and beat until creamy and fluffy, about 3 minutes.
- Stir in the egg and the vanilla extract, scraping the sides of the bowl with a spatula.
- In a separate bowl, whisk the flour, baking powder, salt and cocoa powder. Add the flour mixture alternately with the cashew milk to the creamed butter.
- Last, fold in the chocolate chips.
- With a medium size scoop, drop cookie dough, 2 inches apart, on the prepared baking sheets.
- Bake in preheated oven for 12 minutes or until the edges are set and the center is slightly soft.
- Remove from the oven and let the cookies cool completely on the baking sheets before transferring them.
- Keep the cookies in an airtight container for up to 5 days.
This conversation is sponsored by Silk. The opinions and text are all mine.
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