How to Bake Nutty Dry Fruit Cookies with Dairy Milk Chunks

Nutty Dry Fruit Cookies with Dairy Milk Chunks

This recipe below for nutty dry fruit cookies with Dairy Milk chunks, is just what it says: cookies with nuts, dried fruit, and chunks of chocolate. Just like in most nut-based recipes, all you need to do is toast the nuts to draw out their nutty flavor, chop them up and throw them in the cookie dough along with the dried fruits and the Dairy Milk chunks. You need zero extra tools, just some cutlery and bowls for this and the cookies turn out crisp and golden at the edges and soft in the centers. Try this recipe and read on for common FAQs at the end.

Nutty Dry Fruit Cookies with Dairy Milk Chunks

Ingredients

1 cup cashew nuts
½ cup unsalted butter, room temperature
2 cups plain flour
½ tsp baking powder
1 cup powdered sugar
½ cup crunchy peanut butter
1 large egg, room temperature (whisked)
2 tbsp honey
1 cup Cadbury Dairy Milk chocolate, chopped into fine chunks
½ cup dried cranberries, optional

Instructions

Preheat the oven to 180°C first, then loosely arrange the cashews in a parchment-lined baking tray and toast for 5-7 minutes until golden. OR pan fry them sans any butter or oil until golden, and they release a nutty aroma. Cool the cashews, then roughly chop them.
Meanwhile, butter and line 2 baking sheets with parchment paper.
Take a big bowl, and sift the flour, baking powder, and 1/2 tsp salt into it. Add the sugar and mix. Chop up the butter roughly into cubes and add the peanut butter with the butter into the bowl. Rub with your fingers until you get pea-sized coarse crumbs.
Use a blunt knife to work the egg and syrup into the bowl and knead it into a soft dough.
Add the chocolate, nuts, and cranberries, and mix liberally to combine. Try not to overwork the dough at this point.
Heap a tablespoon of the cookie dough and place on the baking sheets, spacing each 2 inches apart. This gives ample room for the cookies to spread.
Transfer the baking sheets to the oven and bake for 12 minutes, until golden at the edges and a little domed at their centers.
Let the cookies cool for 5 minutes, then shift them to a wire rack to cool completely.

Fresh cookies on parchment with fruits and chocolate

Frequently Asked Questions

Can I use chocolate chunks instead of chocolate chips in cookies?

Absolutely! Chocolate chunks in cookies turn a professional finish to something more authentic and homemade. They melt differently than chips, often creating gooey pockets of chocolate throughout the dough.

Do chocolate chunks melt in cookies?

Yes, chocolate chunks do melt in cookies, but they tend to create larger, more irregular pockets of melted chocolate compared to chips.

Can I add nuts to chocolate chip cookies?

Of course. In fact, nuts like cashews, walnuts, or pecans not only add an amazing crunch to an already brittle cookie but also enhance the flavor profile. Just ensure they're chopped to a size that complements the other ingredients and doesn't overpower the dough.

What is the best way to toast nuts?

The best method to toast nuts is to spread them in a single layer on a baking sheet and toast in a preheated oven at 180°C for about 5-10 minutes, turning them a few times to prevent browning. Alternatively, you can toast them in a nonstick pan or skillet over medium-low heat, shaking the pan frequently until they're golden and aromatic. Cool the toasted nuts before using them in your cookie dough.

What is the secret ingredient to keep cookies soft?

To keep cookies soft, the key is to lock in the moisture that is added thanks to the sugar, eggs and butter. Ingredients like brown sugar retain moisture better than white sugar. Make sure to also use room temperature butter and eggs to ensure a smooth dough that bakes evenly.

Which nuts go best with chocolate?

Nuts like cashews, almonds, and hazelnuts pair wonderfully with chocolate due to their complementary taste and mouthfeel. But there is no hard and fast rule on which nuts to use, pick nuts that you enjoy and that balance the sweetness of the chocolate.

Why doesn't chocolate melt in cookies?

If your chocolate isn't melting properly in cookies, it could be due to the type of chocolate used or the baking temperature. Chocolate chips are designed to hold their shape during baking, so they may not melt as expected. Using chopped chocolate or chunks can result in more melted pockets. So pick accordingly.