Cashew Chocolate Chip Dunkers

Preheat oven to 350ºF.

Mix ingredients in the given order with an electric mixer, gently stirring in the nuts and chips at the end. (Note: the recipe calls for 3-1/4 to 4 cups of flour. I start with 3-1/4 cup and add until the dough isn’t sticky to the touch. And when it comes to the chocolate chips and nuts, I don’t actually measure. I just kinda dump ‘em in.)

After a gentle stir, I use my small cookie scoop to drop the dough. This dough doesn’t spread in the oven, but leave ‘em plenty of room on the sheet for a lovely, uniform, light golden color. This should take 10-12 minutes in a 350ºF oven.

Of course you can use any type of nut you prefer, or omit them altogether. I’ve also made them with chocolate and peanut butter chips, chocolate and butterscotch chips, chocolate and Heath Bar chips, with pecans, pistachios, almonds, etc.

Another family fave: put one of these dunkers in the bottom of a bowl with a couple scoops of ice cream on top. As the ice cream melts over the dunker … ? Bliss.