Dairy Milk Chocolate Cookies Recipe
Find how to use Cadbury Dairy Milk chocolate to make cookies that are soft, thick and chewy with crispy edges and a nutty flavour of browned butter!
Servings: 12 cookies
Calories: 193.78kcal
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 grams 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 flour , ½ teaspoon cornflour, ½ teaspoon baking soda, ½ teaspoon salt
- Take the brown butter bowl and whisk in the brown and white sugar until no lumps remain.⅓ cup brown sugar, ¼ cup white sugar
- Whisk in the egg and the vanilla extract.1 large egg, 1 teaspoon vanilla extract, 1 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 grams 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!
Notes
Measured the dry ingredients using the fluff, scoop and sweep method.
Nutrition
Calories: 193.78kcal | Carbohydrates: 23.65g | Protein: 2.62g | Fat: 9.86g
