Chocolate Chocolate Chocolate Cashew Cookies with Raisins
Indulge in the ultimate chocolate lover's dream with these Chocolate Chocolate Chocolate Cashew Cookies with Raisins! Packed with triple the chocolate—semi-sweet chips, milk chocolate chunks, and white chocolate chips—these decadent cookies offer an irresistibly rich flavor in every bite. The rough-chopped cashews provide a delightful crunch, while chewy raisins add a hint of sweetness and a touch of texture, making each mouthful truly unforgettable. Perfectly soft and slightly gooey in the center, these cookies are baked to perfection with crispy edges and a melt-in-your-mouth finish. Whether enjoyed warm with a glass of milk or stored for a sweet treat later, this recipe is a must-try for anyone who loves combining classic ingredients with gourmet flair. Ready in under 35 minutes, these cookies are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
- 1 cup white chocolate chips
- 1 cup cashews, roughly chopped
- 0.75 cup raisins
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips, milk chocolate chunks, white chocolate chips, chopped cashews, and raisins until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm, or store them in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 30.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
