Chunky Chocolate Cashew Nut Cookies

In a frypan, on low heat, lightly toast the cashew nuts for a few minutes. Set aside to cool completely, then roughly chop into pieces.

Preheat oven to 190°C and line 2 baking sheets with baking paper.

In a large bowl whisk together flour, bi-carb soda, baking powder and salt. In another bowl with an electric hand held mixer, cream together the butter and both sugars. Then mix in eggs and vanilla. Add dry ingredients to the butter mixture and mix until just combined.

Stir in chocolate chips and cashew nut pieces. Roll large spoonful's of cookie dough (~60g) and place onto the lined trays approx. 3cm apart and gently flatten each ball with the palm of your hand.

Bake for 10-12 minutes until lightly golden. Take out of the oven and allow the cookies to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.