Inspired by my walnut cookies, have a soft, thick texture with chewy centres and crispy edges. Loaded with Cadbury Dairy Milk chocolate chunks and infused with nutty browned butter or melted butter, they evoke childhood nostalgia. Quick and simple to prepare, these dairy milk cookies offer a delightful indulgence, perfect for reliving those cherished school days.
F enjoys bingeing on mini chocolates occasionally, which I used to find excessive, but now I happily join him. He prefers chocolates different from what I grew up with in India, and oddly, he never buys Dairy Milk. I stumbled upon a discount deal for it while browsing groceries online and ordered two without hesitation. Let's be honest, anything that reminds us of home is always welcome.
These Dairy Milk chocolate cookies were born from one of the packs, and as for the second pack? Well, I taught F how to savour one square a night. 😜
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Ingredients
For full recipe details please scroll to the recipe card below. The key ingredients to make milk chocolate cookies:
- butter
- brown sugar
- white sugar
- egg
- plain flour
- cornflour
- baking soda
- Cadbury dairy milk chocolate bar
Instructions
I had shared these pics on Instagram stories so just adding them here for a record. I had baked cookies for my neighbor Aunty, who was heading to India. Running out of chocolate chips, I had to use Dairy Milk instead.
Cookie dough. The first step is to melt the butter or make the brown butter and let it cool.
Mix and keep the flour items in a bowl. Next, you will whisk the sugar and egg into the browned butter and then stir in the flour mixture.
Lastly, fold in the chocolate chunks. Your cookie dough is ready.
If you noticed, I chopped one square of the chocolate into four smaller squares. It takes time, but if you're not concerned about precision, you can simply roughly chop them up.
Chilling the dough is mandatory. You can chill it for 30 minutes or overnight. Before baking, let the dough sit on the counter for 10 to 15 minutes to soften slightly for easier scooping.
Baking time! Preheat your oven and line the baking tray. Scoop the cookie dough and place it on a lined baking tray leaving a gap between each. You may shape the dough into neat balls and then bake until golden to brown edges - approx 13 minutes.
Remove the tray from the oven and let it cool to prevent overcooking the cookies. You may sprinkle some coarse sea salt or flakes over the cookie while still warm. Refer below for the detailed cookie recipe.
HINT: Noticed how I used the remaining baking paper after cutting for round pans! 🙂 The cookies were so good that I made again another batch which we ate shamelessly.
TIP
I baked Cadbury dairy milk chocolate cookies with and without browned butter and both are equally good. You may skip making brown butter and just use melted butter or even softened butter. If using melted butter or softened butter, you should skip the tablespoon of milk I added to the recipe. The reason we add the milk is to compensate for the moisture loss that happens when we make browned butter.
Can I use normal chocolate for baking?
Yes, you can, but with precautions. Eating chocolate contains added ingredients like milk solids and sugar, making it unsuitable for direct substitution without adjusting the recipe. You might succeed by using darker chocolate with higher cocoa content. It depends on the recipe's requirements, and you may need to adjust the sugar and liquid content accordingly. For best results, use baking chocolate instead of regular eating chocolate in ganache, frostings, or puddings.
My chewy chocolate chip cookies are so good that homebakers are proudly making and selling them 😊. I have had a good soul who thanked me for the recipe. Cottage bakers, try my chewy chocolate chip cookie recipe—it's the base for all my cookies. So hopefully my next cookie should be with the softened butter method - InshaAllah!
Storage
Place the cookies in an airtight container and store the container in a cool, dry place, away from direct sunlight and heat sources.
For longer storage, you can also freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag.
When ready to enjoy, thaw the cookies at room temperature or reheat them in the oven for a few minutes.
FAQ
Yes, you can skip making brown butter. Simply melt the butter and use it in the recipe without adding milk.
Yes, you can chill the dough in the refrigerator for up to overnight. I would suggest shape them before you chill. This helps solidify the butter and prevent flat cookies.
Yes, you can use Dairy Milk chocolate for baking! While it may have a different composition than baking chocolate, you can still chop it up and use it in recipes that call for chocolate chips or chunks. Just keep in mind that it contains additional ingredients like milk solids and sugar, which may affect the sweetness and texture of your baked goods. Adjusting the amount of sugar in your recipe may be necessary to balance the flavour.
Some alternatives for chocolate chips in recipes include chopping up a chocolate bar into small chunks, using chocolate chunks or chunks of another type of chocolate bar, using chocolate wafers, or even using cocoa nibs for a more intense chocolate flavour and texture. You can also experiment with other types of flavoured chips such as white chocolate, butterscotch, or peanut butter chips for a different twist on your recipe.
Related
Looking for recipes using milk chocolate chips? Try these!
📖 Recipe Card
Dairy Milk Chocolate Cookies Recipe
Ingredients
- ½ cup unsalted butter, 100gms
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk, (skip if not making brown butter)
- 1¼ cup all-purpose flour , (plain flour or maida)
- ½ teaspoon cornflour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 gms dairy milk chocolate, chopped
Instructions
Prepare the brown butter
- If you don't want to make brown butter, you may skip the milk and just melt the butter and use it in the recipe. Browned butter is just a tad bit extra time that needs your undivided attention.
- Cut the butter into smaller pieces and add to a light-coloured saucepan which will help to determine when the butter begins browning.½ cup unsalted butter
- Melt the butter on low to medium heat while stirring constantly. Once melted, the butter will begin to foam and make a crackling sound, but do not stop stirring. The butter will begin browning with a nutty aroma, and lightly browned bits will begin to form at the bottom of the pan.
- Remove from heat once the brown bits reach amber colour and the popping sounds have stopped. Pour the browned butter into a large mixing bowl and let it cool completely.
Prepare the dairy milk chocolate cookie dough
- Whisk the flour, cornflour, baking soda and salt together in a large bowl. Set aside.1¼ cup all-purpose flour½ teaspoon cornflour½ teaspoon baking soda½ teaspoon salt
- Take the brown butter bowl and whisk in the brown and white sugar until no lumps remain.⅓ cup brown sugar¼ cup white sugar
- Whisk in the egg and the vanilla extract.1 large egg1 teaspoon vanilla extract1 tablespoon milk
- Use a rubber spatula and gradually stir in the flour mixture into the wet mixture until combined with no traces of dry flour but do not overmix.
- Fold in the chopped dairy milk chocolate chunks making sure they are distributed all through.100 gms dairy milk chocolate
- Cover the dough and chill in the refrigerator for 30 mins to an hour or until it is not greasy and soft. You may leave it overnight too. Chilling is mandatory as the butter needs to solidify to prevent flat cookies.
Bake the dairy milk chocolate cookie
- Remove the dough from the fridge and let it sit on the counter for a few minutes so it can soften a bit and is scoopable. (If you had left it overnight, It will be hard to scoop)
- Preheat the oven to anywhere between 170°c to 180°c. Line a baking tray with baking paper.
- Scoop a little less than ¼ cup of dough for each cookie and place them on the tray leaving space between each cookie and the edges of the pan so that the cookies can spread evenly.
- For chewy gooey cookies, bake for 12 to 13 mins only. For light crunchy cookies bake for 14 to 15 mins. But do keep an eye on them after 8 mins or so and remove them as soon as you see golden spots and brown edges. Cookies will continue to cook while cooling.
- Take out of the oven and allow to cool for 10 minutes, then transfer the cookies on a wire rack to cool completely. You may sprinkle some coarse or flaky sea salt while still warm for added taste.
- Serve or store in an airtight container for up to one week but I bet you it won't last that long!
Carli says
Love this recipe! Didn’t have brown sugar on hand so I swapped granulated sugar mixed with a bit of honey and it worked just as well!! Already making a second batch less than a week later 🙈
anita says
I made this last week and returned to share the link with my friends. We loved the idea of using chocolate, which is my favourite too!