1 1/3 cup flour
1/2 cup butter, at room temperature
1/4 teaspoon vanilla
1 cup light brown sugar
1 egg, at room temperature
1/2 teaspoon baking powder
1/2 cup salted, halves and pieces cashews
1 cup semisweet chocolate chunks
Preheat the oven to 350°. Line 2-3 cookie sheets with parchment paper or a Silpat.
In a medium-sized bowl, whisk together the dry ingredients. Set aside. In a large bowl or bowl of a stand mixer, beat the butter and sugar together until light and fluffy using a stand or electric hand mixer. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms.
Fold in the chips and nuts.
Form cookies by dropping 1 heaping tablespoon of dough two inches apart (I like this cookie scoop that hold 1 1/2 tablespoons of dough).
Flatten slightly then bake until light brown on the bottom, about 12-13 minutes.
Slide them out on the parchment paper onto a wire rack and allow them to cool 1-2 minutes on the parchment or Silpat on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
Cool completely before storing in air-tight containers.