A whole lot of chocolate, and a whole lot of nuts! Deliciously crunchy, whole hazelnuts, covered in smooth Cadbury Dairy Milk chocolate.
These cookies are loaded with Dairy Milk chocolate chunks and are soft, thick, and slightly chewy with crispy edges and the nutty flavor of browned butter!
Ingredients (copied from yummly)
- 1/2cup unsalted butter
- 1/3cup brown sugar
- 1/4cup white sugar
- 1large egg (room temperature)
- 1tsp. vanilla extract
- 1Tbsp. milk (skip if not making brown butter)
- 1/4cup all-purpose flour (maida)
- 1/2tsp. cornflour
- 1/2tsp. baking soda
- 1/2tsp. salt
- 100grams milk chocolate (dairy, chopped)
- sea salt flakes (to garnish, optional)
Directions (copied from butfirstchai )
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.
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 color 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.
Take the brown butter bowl and whisk in the brown and white sugar until no lumps remain.
Whisk in the egg and the vanilla extract.
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.
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!
Measured the dry ingredients using the fluff, scoop, and sweep method.
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