In a pan, dry roast 1/2 cup of dry cashew nuts on medium-low heat for 2-3 minutes, just till they start turning lightly brown. Remove from heat and let it cool for a few minutes.

In a chopper or electric grinder, roughly grind the cashew pieces for a few seconds.

Once the butter and sugar are well combined and creamed, add 1 tsp vanilla extract and 1/2 tsp salt and gently mix with a silicon spatula or whisker.

Now add 1/3 of the flour/maida to the mixer and combine it well with a wooden spoon. Then add half of the remaining flour/maida and mix. Once everything is well combined add the rest of the flour/maida and mix well. The batter will get a little hard so use a strong spoon to mix.

To this add the ground cashew nuts, 1 tbsp roughly chopped cashew pieces, and chocolate chips and mix it well.

Now line a baking tray with butter paper or parchment paper. Take 2 tbsp of the cookie dough and roll it into a small ball with your palms. Then gently press the dough ball with your palm and place it on the parchment paper-lined baking sheet. Do the same with the remaining dough. Keep at least a 2-inch distance between each cookie on the tray.

Now, chill this in the refrigerator for at least half an hour. You can also avoid chilling the cookie dough balls, but the cookies come out best when chilled.

Preheat the oven to 180°C for 10 mins. Then place the cookie tray in the oven and bake for 15-20 mins at 180°C. The baking time may vary according to the size of your oven so it might take more or less time, so keep a check if you are baking cookies for the first time and different cookies take different times to bake. The cookies are done when you see the center of the cookie puffed up and light golden.

Remove the cookies from the oven and place them on a wire rack. Once the cookies are perfectly cooled you can transfer them into an air-tight container.

Enjoy your delicious chocolate chip and cashew cookies warm or cold.