Chocolate Cashew Fudge Cookies

0 Preheat your oven to 375°
1 Line a large baking sheet with parchment paper and set aside for now
2 In a large bowl, use an electric hand mixer to cream 1/2 cup of room temperature salted butter with 1/2 cup of granulated sugar and 1/3 cup of brown sugar until creamy
3 Add 1 large egg and 1 teaspoon of pure vanilla extract and mix until well combined 
4 Sift 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 2 teaspoons of espresso powder (optional), 1/2 teaspoon of baking soda and 1/2 teaspoon of salt into the bowl and mix until just combined 
5 Add most of the chocolate chips or chunks and roughly chopped cashews and mix until evenly distributed 
6 Drop evenly sized portions onto the parchment lined baking sheet leaving about 2 inches between 
7 Press the remaining chocolate and cashews into the tops of the cookie dough 
8 Bake in a 375° oven for 10-11 minutes or until the edges are set 
9 Allow the cookies to cool on the baking sheet until they are firm enough to transfer onto a cooling rack
10 Store leftovers in an airtight container at room temperature for up to 4 days